FEISTYMOMMA ~ powered by coffee, chocolate, wine, and pork adobo ~ The Easiest Korean Pork Bulgogi Stir-Fry – FEISTYMOMMA ~ powered by coffee, chocolate, wine, & pork adobo ~

The Easiest Korean Pork Bulgogi Stir-Fry

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

Equipment

  • 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

Ingredients
  

  • 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

Instructions
 

  • 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!

Dexie Jane

Mother of 2. She drinks coffee everyday and wine on the weekends. She also devours massive amount of chocolate, pork, and sushi. She loves to dance in her living room and binge-watches KDRAMA, historical dramas, and excessive unhealthy dose of Crime/Murder mysteries/dramas/documentaries. She LOVES books.

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