Korean Pork Bulgogi Recipe (stove-top or grill) (2024)

Korean Pork Bulgogi is a quick and easy to make marinated pork dinner. The tender slices of pork are packed with sweet, savory and umami flavors. Serve over rice with kimchi and cucumber for a quick dinner that tastes like it took hours.

Why I Love This Recipe for Pork Bulgogi

Pork bulgogi is one of the quickest and easiest pork dishes you can make. And since it’s marinated you can prep it ahead of time! Which means most of the work is done before the dinner hour rolls around. The thin slices of pork cook up in just minutes, which means dinner can be on the table in no time.

And lastly, I use pork tenderloin here instead of shoulder. It’s leaner, easier to prepare, and still deliciously tender.

What is Pork Bulgogi

Traditional Korean Bulgogi, aka Korean bbq, translates as “fire meat,” is made with tender cuts of beef. Just like any cultural staple, variations of bulgogi are abound, including pork and chicken versions. The process of making bulgogi varies widely from region to region. This recipe follows the general process and idea, but does differ from traditional recipes in some ways.

Bulgogi starts with very thin slices of meat which get marinated in a sweet, savory and umami mixture. The meat is then cooked quickly over high heat and served with rice and perilla leaves. For my version, I use pork tenderloin which is less traditional than the usual pork shoulder. And instead of serving this Korean dish in perilla leaves, I opt for rice, kimchi, and cucumbers.

Learn more about the history and evolution of Bulgogi and Korean cuisine. And if you’re looking for more traditional Korean recipes, be sure to check out My Korean Kitchen. Sue has a great Spicy Pork Belly Stir Fry!

Bulgogi Marinade

The marinade for bulgogi varies, but traditionally it consists of onion, ginger, sesame oil, sesame seeds, soy sauce, garlic, pepper, sugar and rice wine (mirin). Oftentimes Asian pear or pear juice is added as well because it contains a tenderizing enzyme.

When making bulgogi I skip the pear—it’s disputed whether or not it actually tenderizes. Feel free to ½ cup of grated Asian pear to the marinade if you’d like. I also add gochujang, which is not traditional in beef bulgogi but it is in pork bulgogi.

Ingredients in This Recipe

• low-sodium soy sauce (or tamari if gluten-free)
• grated white or yellow onion
• honey
• gochujang, or gluten-free gochujang if needed
• Ginger
• garlic
• mirin or rice wine
• cracked black pepper
• pork tenderloin
• Scallions (also called green onions)

How to Cook Pork Bulgogi on the Stove Top

Heat a cast-iron skillet over medium-high for 5 minutes. Brush the skillet with oil and, working in batches, arrange the pork in a single layer in the pan.

Avoid overcrowding as that will steam the meat instead of searing it. Cook the pork until charred and just cooked through, 1½–2 minutes per side; transfer to a serving platter. Repeat the cooking process with the remaining slices of pork.

How to Cook Pork Bulgogi on the Grill

Prepare a charcoal or gas grill for high heat. Brush grill grate clean; brush grate with oil to coat. Working in batches if needed, arrange sliced pork on the grate and grill just until cooked through and browned, about 1½ minutes per side.

FAQ About This Recipe