Back to Pork Bulgogi All Reviews for Pork Bulgogi - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Pork Bulgogi Recipe Summary prep: 35 mins total: 35 mins Servings: 4

Ingredients Ingredient Checklist 6 small garlic cloves, minced 1/4 cup soy sauce 2 tablespoons sugar 2 tablespoons sesame oil 2 teaspoons crushed red pepper 2 teaspoons ginger, freshly grated 1/4 teaspoon ground pepper 1 pound pork tenderloin, very thinly sliced crosswise 1 large onion, cut into 12 wedges 1 tablespoon olive oil Toasted sesame seeds (optional)

Gallery Pork Bulgogi

Recipe Summary prep: 35 mins total: 35 mins Servings: 4

Pork Bulgogi

Pork Bulgogi

Pork Bulgogi

Recipe Summary prep: 35 mins total: 35 mins Servings: 4

Recipe Summary

prep: 35 mins total: 35 mins

Servings: 4

prep: 35 mins

total: 35 mins

prep:

35 mins

total:

Servings: 4

4

Ingredients

Ingredients

  • 6 small garlic cloves, minced 1/4 cup soy sauce 2 tablespoons sugar 2 tablespoons sesame oil 2 teaspoons crushed red pepper 2 teaspoons ginger, freshly grated 1/4 teaspoon ground pepper 1 pound pork tenderloin, very thinly sliced crosswise 1 large onion, cut into 12 wedges 1 tablespoon olive oil Toasted sesame seeds (optional)

Directions

In a medium bowl, combine garlic cloves, soy sauce, sugar, sesame oil, crushed red pepper, ginger, and ground pepper.

Add pork tenderloin and onion wedges; marinate at least 10 minutes.

In a 12-inch skillet, heat olive oil over medium heat. In 3 batches, brown pork and onion, 3 to 5 minutes per batch. Discard marinade.

Return all pork and onion to skillet; cook until warm. Garnish with toasted sesame seeds, if desired.

Reviews (5)

 Add Rating & Review     49 Ratings   5 star values:        11    4 star values:        14    3 star values:        17    2 star values:        6    1 star values:        1

Reviews (5)

Add Rating & Review     49 Ratings   5 star values:        11    4 star values:        14    3 star values:        17    2 star values:        6    1 star values:        1

Add Rating & Review

49 Ratings 5 star values: 11 4 star values: 14 3 star values: 17 2 star values: 6 1 star values: 1

49 Ratings 5 star values: 11 4 star values: 14 3 star values: 17 2 star values: 6 1 star values: 1

49 Ratings 5 star values: 11 4 star values: 14 3 star values: 17 2 star values: 6 1 star values: 1

  • 5 star values: 11 4 star values: 14 3 star values: 17 2 star values: 6 1 star values: 1

    Martha Stewart Member     Rating: Unrated       01/14/2010   This may not be an authentic Korean dish, but it was delicious and spicy! I forgot to add red pepper paste, but the red pepper flakes are plentiful, so I thought the heat was perfect. I served it over white rice with romaine lettuce leaves on the side for stuffing the meat and rice into.  

Martha Stewart Member     Rating: Unrated       03/03/2009   Our Korean family adds red-pepper paste, or kochijung, to this recipe to make it spicy. And you can wrap your meat in red-leaf lettuce for a fresh crunch! You can pick up red-pepper paste at a more specialized Asian grocer. This recipe is very yummy and very quick and easy!!  

Martha Stewart Member     Rating: Unrated       11/21/2007   We also have been making this recipe for a few years now. Its a sure pleaser! We serve ours over white rice,  

Martha Stewart Member     Rating: Unrated       11/04/2007   this is more more juicy and better, in my opinion, when made with pork Boston roast, cut up. It is easier to slice it really thin if you partially freeze it first... or just have the butcher slice it wafer thin for you.  

Martha Stewart Member     Rating: Unrated       11/04/2007   this has been a family favorite for many years.

    Martha Stewart Member

    Rating: Unrated 01/14/2010

This may not be an authentic Korean dish, but it was delicious and spicy! I forgot to add red pepper paste, but the red pepper flakes are plentiful, so I thought the heat was perfect. I served it over white rice with romaine lettuce leaves on the side for stuffing the meat and rice into.

Rating: Unrated

Rating: Unrated 03/03/2009

Our Korean family adds red-pepper paste, or kochijung, to this recipe to make it spicy. And you can wrap your meat in red-leaf lettuce for a fresh crunch! You can pick up red-pepper paste at a more specialized Asian grocer. This recipe is very yummy and very quick and easy!!

Rating: Unrated 11/21/2007

We also have been making this recipe for a few years now. Its a sure pleaser! We serve ours over white rice,

Rating: Unrated 11/04/2007

this is more more juicy and better, in my opinion, when made with pork Boston roast, cut up. It is easier to slice it really thin if you partially freeze it first… or just have the butcher slice it wafer thin for you.

this has been a family favorite for many years.

All Reviews for Pork Bulgogi

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pork Bulgogi

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest