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Soy Sauce Pork Bulgogi Recipe

Name: Cupspops Korean BBQ Restaurants Soy Sauce Pork Bulgogi Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1.5 lb pork shoulder, thinly sliced (or pork butt); 0.5 cups soy sauce (reduced-sodium preferred); 2 tbs water; 2 tbs brown sugar; 1 tbs honey; 1 tbs sesame oil; 1 tbs mirin (or rice wine); 4 cloves garlic, minced; 1 tsp ginger, peeled and finely grated; 1 tsp black pepper; 0.5 tsp Gochugaru (Korean chili flakes) or red pepper flakes; 1 yellow onion, thinly sliced; 4 scallions, trimmed and cut into 1" pieces; 0.5 cup carrot, julienned (optional); 1 cup shiitake or button mushrooms, sliced (optional); 1 tsp toasted sesame seeds; 0.5 tsp extra sesame oil (for finishing); 4 cups cooked short-grain rice (for serving); 8 leaves lettuce leaves or perilla (optional, for ssam); 1 tsp potato starch or cornstarch; 1 tsp cold water

Inspired by Cupspops Korean BBQ Restaurant

Time55m

Serves4

Make Soy Sauce Pork Bulgogi Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade & Meat

1 1/2 lb pork shoulder, thinly sliced (or pork butt)

1/2 cups soy sauce (reduced-sodium preferred)

2 tbs water

2 tbs Brown sugar

1 tbs Honey

1 tbs Toasted sesame oil

1 tbs mirin (or rice wine)

4 cloves Garlic, minced

1 tsp ginger, peeled and finely grated

1 tsp black pepper

1/2 tsp Gochugaru (Korean chili flakes) or red pepper flakes

Aromatics & Vegetables

1 yellow onion, thinly sliced

4 scallions, trimmed and cut into 1" pieces

1/2 cup carrot, julienned (optional)

1 cup shiitake or button mushrooms, sliced (optional)

Finishing & Garnish

1 tsp toasted sesame seeds

1/2 tsp extra sesame oil (for finishing)

4 cups cooked short-grain rice (for serving)

8 leaves lettuce leaves or perilla (optional, for ssam)

Optional thickener

1 tsp potato starch or cornstarch

1 tsp cold water

Method

Marinade & Meat

Prepare meat

If not pre-sliced, freeze the pork for 30–40 minutes until slightly firm then slice thinly (1/8–1/4"). Place sliced pork in a large bowl.

Make marinade

In a separate bowl whisk together soy sauce, 2 tablespoons water, brown sugar, honey, sesame oil, mirin, minced garlic, grated ginger, black pepper and gochugaru until sugar mostly dissolves.

Pour the marinade over the pork and mix thoroughly with your hands or tongs so every piece is coated. Cover and refrigerate at least 30 minutes, preferably 2–4 hours. For best flavor, marinate up to 8 hours but no more than overnight to avoid texture changes.

Aromatics & Vegetables

About 15 minutes before cooking, slice the onion, scallions, julienne the carrot and slice mushrooms. Keep vegetables separate from meat until cooking.

If you prefer the vegetables softer, you can toss them with a pinch of salt and let them sit 10 minutes, then pat dry before cooking.

Cooking & Finishing

Cook pork

Heat a large nonstick skillet or cast-iron pan over medium-high heat until hot. Add a light swipe of neutral oil if pan is not well-seasoned. Add half of the marinated pork in a single layer (do not overcrowd). Let sear undisturbed for 1–2 minutes to get some caramelization, then stir-fry for another 2–3 minutes until pork is cooked through and edges are browned. Transfer to a plate and repeat with remaining pork.

Cook vegetables

In the same pan over medium-high heat add the sliced onion and carrot and stir-fry 2–3 minutes until slightly softened. Add mushrooms and cook another 1–2 minutes until they release moisture. Return the cooked pork to the pan and toss with vegetables. If there's excess marinade in the bowl, add it to the pan and let it bubble and reduce for 1–2 minutes.

Optional thicken

If you want a glossy clingy sauce, mix 1 tsp potato starch or cornstarch with 1 tsp cold water to make a slurry, stir it into the pan and cook 30–60 seconds until sauce thickens and coats the pork and vegetables.

Taste and adjust seasoning — add 1–2 tsp soy sauce for more saltiness, 1 tsp honey for sweetness, or a pinch of gochugaru for heat. Finish with 1/2 tsp sesame oil and toss.

Serve & Garnish

Arrange cooked rice in bowls or on a platter. Spoon the soy sauce pork bulgogi over rice, or serve family-style with lettuce/perilla leaves for wrapping.

Scatter toasted sesame seeds and sliced scallion tops over the pork. Serve immediately.