My family is quite fond of Korean food, especially bulgogi. Unfortunately, the nearest Korean restaurant is the next city away from our small town. I thus recently decided to start making my own bulgogi when I cannot justify driving to get dinner in light of current outrageous gas prices. The combination of sweet and savory ingredients makes for a delicious bulgogi sauce that pairs well with beef, pork, or chicken that is also super easy to make.
- 5 tablespoons of soy sauce
- 2 tablespoons of toasted sesame seed oil, plus extra
- 2 tablespoons of sesame seeds
- 2 1/2 tablespoons of white sugar
- 2 tablespoons of minced garlic
- 1/2 teaspoon of black pepper
- 1/4 cup of chopped green onions, plus extra for garnish
- 1 pound of beef, pork, or chicken
- Combine the soy sauce, toasted sesame seed oil, sesame seeds, white sugar, garlic, black pepper, and green onions in a medium bowl.
- Thinly slice the beef, pork, or chicken.
- Place the sliced meat in the sauce mixture.
- Stir to thoroughly coat the meat.
- Allow the meat to marinate in the sauce for an hour minimum. (Marinate overnight in the refrigerator.)
- Heat the extra toasted sesame seed oil in a large pan over medium-high heat.
- Add the marinated meat to the hot pan.
- Heat the meat until thoroughly cooked. Stir regularly.
- Immediately serve the bulgogi hot.
- Refrigerate any uneaten bulgogi.
Bulgogi (Beef, Pork, Chicken) Recipe © 2022 Heather Johnson
Sauce Ingredients for Bulgogi © 2022 Heather Johnson
Pork for Bulgogi © 2022 Heather Johnson
Marinating the Pork for Bulgogi © 2022 Heather Johnson
Marinated Pork for Bulgogi © 2022 Heather Johnson
Cooking the Bulgogi © 2022 Heather Johnson
Pork Bulgogi and Rice © 2022 Heather Johnson