Pork Bulgogi Recipe | Simple and Delicious

Bulgogi is probably one of the most popular Korean dishes in Korea as well as all over the world.  This Pork Bulgogi recipe is very simple yet delicious.  The word “Bulgogi” actually means “fire meat” and it does not refer to spiciness of the dish but to the fact that it is traditional cooked over open fire.  That being said, I personally prefer very spicy Bulgogi but the below recipe is the non-spicy version since my 5 year old is going to eat this today.

If you prefer the spicy Bulgogi version, add 3-4 TBSP of Korean Red Chili Pepper paste called Gochujang.  You can find Gochujang in most Asian groceries stores nowadays and chances are that you have seen it’s signature big red box packaging. 

I sliced up a beautiful piece of pork butt for this vlog. 

If you are lucky enough to live close to a Korean grocery store, you will find pre-sliced pork which makes this recipe even faster and easier to make.  Pork butt or pork shoulders are both great meat cuts for this dish.  Since you are cooking the meat on high heat at the end to create a little char on the outside, you want the meat to have a little fat so it doesn’t dry out. 

My below recipe uses regular sugar (I use organic cane sugar) to add sweetness to the meat.  You can use honey as well.  But if you want to keep if more traditional, you can grate a Korean pear and add that to the marinade and reduce the amount of sugar.  The Korean pear will add sweetness but it also tenderizes the meat.  If I can, I would always use a Korean pear as part of my marinade but during COVID-19 times, getting to the Asian stores is always a challenge.

With or without Korean pear, I can tell you that this recipe is going to be a winner to let’s get cooking! 

Pork Bulgogi Recipe | Simple and Delicious

Course Main Course


  • 2 lbs Sliced Pork – I am using pork butt
  • 1 large Sweet Onion – roughly chopped
  • 2 Green Onions – white part only – chopped
  • 2 TBSP Minced Garlic
  • 2 TBSP Soy Sauce
  • 1.5 TBSP Sesame Oil
  • 1 TBSP Cooking Wine
  • 2 TBSP Sugar
  • ½ Black Pepper
Optional Garnish: Sesame Seed


    • Add black pepper, sugar,cooking wine, soy sauce, green and minced garlic into a bowl and mix thoroughly.
    • Then add the marinade and the roughly chopped sweet onions to the sliced pork.
    • Let the meat marinate at least for 1 hour. I prefer 2-3 hours if possible.
    • Add some cooking oil to a large frying pan and pre-heat.
    • Then add the pork and all of its marinade.  Cook on medium heat until meat is almost done and the liquid has evaporated.  Depending on how much meat you cook, this could take anywhere between 10-15 minutes.
    • Once you see all of the liquid evaporated, turn the heat to high so the meat gets a nice char on the outside. 
    • Optional but highly recommended: Garnish with sesame seeds.
    • Serve with steamed rice. 
    Keyword Bulgogi, Korean dish, Pork Bulgogi
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