Pork Bulgogi

Pork Bulgogi

  • Preparation 20 min
  • Cooking 15 min
  • Sinking 2 h
  • Servings 6

Also known as Korean-style barbecue, bulgogi consists of thin, marinated strips of meat cooked over flames or on the stovetop. The term translates as “fire meat.”

Featured in RICARDO Magazine WINTER 2018 (p. 37)
  • Nut-free
  • Lactose-free
  • Dairy-free
  • Egg-free

Categories

Ingredients

    • 2 tbsp (30 ml) fermented chili paste (gochujang)
    • 2 tbsp (30 ml) toasted sesame oil
    • 2 tbsp (30 ml) soy sauce
    • 2 tbsp (30 ml) plum syrup or brown sugar
    • 1 tbsp toasted sesame seeds
    • 1 tbsp finely chopped ginger
    • 4 garlic cloves, finely chopped
    • 1 onion, cut into wedges 1/2 inch (1 cm) thick (leaving root ends intact)
    • 2 pork tenderloins, each about 314 lb (340 g), cut into slices 1/4 inch (5 mm) thick
    • 2 green onions, thinly sliced
    • Boston lettuce leaves, as desired

Preparation

Personal Note