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Per serving
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- 1
Mix the sauce
In a large bowl, grate the half apple and stir it together with the gochujang, gochugaru, soy sauce, rice wine, brown sugar, honey, sesame oil, minced garlic, and grated ginger. That's your whole flavor base — no marinating time needed.
- 2
Slice and coat
Slice the pork shoulder thin, about 1/4 inch. If your knife fights it, freeze the pork 10 minutes first. Slice the onion and cut the scallions into 2-inch pieces. Add pork, onion, and scallions to the sauce and toss until every piece is coated. Go straight to the pan — thin pork picks up plenty of flavor as it cooks.
- 3
Sear hot, in batches
Heat the cooking oil in a large skillet over medium-high. Add the pork in a single layer, working in two batches so it sears instead of steams. Cook each batch 4 to 5 minutes, letting the edges caramelize before you stir. Crowd the pan and you'll boil it — give it room.
- 4
Finish
Return the first batch to the pan, toss everything together for a minute to glaze, and pull it off the heat. Scatter with sesame seeds and serve over hot rice.
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Spicy Korean Pork Bulgogi
Created by: 30MinuteMeals
Ingredients
- 2 lb pork shoulder
- 1/2 onion
- 3 scallions
- 1/2 apple
- 6 tbsp gochujang
- 2 tbsp gochugaru
- 3 tbsp soy sauce
- 3 tbsp rice wine
- 2 tbsp brown sugar
- 1 tbsp honey
- 2 tbsp sesame oil
- 2 tbsp garlic
- 1 tbsp ginger
- 1 tbsp cooking oil
- 1 tbsp sesame seeds
Instructions
- Mix the sauceIn a large bowl, grate the half apple and stir it together with the gochujang, gochugaru, soy sauce, rice wine, brown sugar, honey, sesame oil, minced garlic, and grated ginger. That's your whole flavor base — no marinating time needed.
- Slice and coatSlice the pork shoulder thin, about 1/4 inch. If your knife fights it, freeze the pork 10 minutes first. Slice the onion and cut the scallions into 2-inch pieces. Add pork, onion, and scallions to the sauce and toss until every piece is coated. Go straight to the pan — thin pork picks up plenty of flavor as it cooks.
- Sear hot, in batchesHeat the cooking oil in a large skillet over medium-high. Add the pork in a single layer, working in two batches so it sears instead of steams. Cook each batch 4 to 5 minutes, letting the edges caramelize before you stir. Crowd the pan and you'll boil it — give it room.
- FinishReturn the first batch to the pan, toss everything together for a minute to glaze, and pull it off the heat. Scatter with sesame seeds and serve over hot rice.