I promise my Korean Pork Bulgogi Stir-Fry is not burnt. Hubby called it caramelized. Because of the brown sugar in the marinade, I caramelized the loving daylights of the Bulgogi, HAH! It was good though and the house smelled like Bulgogi for days. 😋 I called this the easiest recipe for a Pork Bulgogi because I used a marinade that I found at an Asian store a month ago. I have a recipe for the marinade in an old post so refer to that if you want to go to the homemade route which I would highly recommend. I saw the bottle marinade and just wanted to try.
I believe authentic bulgogi calls for grilling the marinated meat with the veggies. I could have easily done that with my Copper Chef Grill and I debated for hours whether I should go the stir-fry or grilled way and eventually stir-fry won. I am enjoying my new flat-bottom wok which Scott found at the same Asian store so I wanted to use it for this dish. Full recipe comes after the video tutorial. Enjoy!
The Easiest Pork Bulgogi Stir-Fry
- 2 large carrots3 strings scallions(green onions)1 large onion 1-2 pounds pork butt (sliced in thin cutlets)1 1/2 cup bulgogi marinadesesame seeds
- 2 large large carrots
- 3 strings scallions
- 1 large onion (red or yellow)
- 1-2 pounds pork butt
- 1 1/2 cup bulgogi marinade
- sesame seeds
- Julienne the carrots, scallions, and onions. Set aside.
- Thinly slice the pork. Place in a container.
- Marinate the pork slices with the bulgogi marinade, about 1 cup. Cover and store in the fridge overnight or 3-4 hours before cooking.
- Use the remaining 1/2 cup of marinade for the julienned veggies. Cover and store in the fridge overnight or 3-4 hours before cooking.
- Heat up oil in a wok. Fry up the pork slices in batches. Put the fried up pork slices into a platter. Repeat the process for the remaining pork, in batches, until all pork are cooked. Do the same with the veggies for a minute or two.
- Place the fried up pork slices into the wok. Stir everything together to combine for a couple of minutes. Transfer into a platter and sprinkle sesame seeds before serving.
Serve this taco style or with rice. I’d take both, please!