Seoul Bulgogi: Sweet and Savory Korean BBQ Beef
By @chef1
Thinly sliced pork shoulder marinated in a sweet and savory soy sauce mixture, then quickly cooked for a flavorful taste of Korea. Serve over rice with kimchi and other Korean side dishes.
Recipe Rating
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Ingredients
- ●500g, thinly sliced pork shoulder
- ●1/4 cup soy sauce
- ●2 tablespoons brown sugar
- ●2 tablespoons sesame oil
- ●2 tablespoons minced garlic
- ●1 tablespoon grated ginger
- ●1 tablespoon rice wine vinegar
- ●1/2 teaspoon black pepper
- ●for serving cooked rice
- ●for serving Kimchi
Instructions
- 1In a bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, ginger, rice wine vinegar, and black pepper.
- 2Add the sliced pork shoulder to the marinade and mix well, ensuring that all the meat is coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- 3Heat a large skillet or grill pan over medium-high heat.
- 4Add the marinated pork shoulder to the pan in a single layer, being careful not to overcrowd it. Cook for 2-3 minutes per side, or until the meat is cooked through and slightly caramelized.
- 5Serve the bulgogi over cooked rice, with kimchi and other Korean side dishes, if desired.
Recipe details
- Cuisine
- Korean-inspired
- Category
- Main course
- Preparation
- 38 minutes
- Cooking
- 13 minutes
Estimated total: 81 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Initial setup: 5 min planning allowance (setup)
- Prepare pork shoulder: 10 min planning allowance (meat_prep)
- Mince garlic and grate ginger: 10 min planning allowance (vegetable_prep)
- Measure remaining marinade ingredients: 5 min planning allowance (simple_prep)
- Whisk marinade ingredients: 3 min planning allowance (mix)
- Add pork to marinade and mix: 3 min planning allowance (mix)
- Preheat skillet or grill pan: 3 min planning allowance (pan_preheat)
- Serve bulgogi: 2 min planning allowance (transfer)
- The recipe allows for marinating up to 2 hours, but the plan uses the minimum 30 minutes.
- Assumed 2 batches for cooking the pork.
- per side
- per side
- Matched to pork shoulder, separable lean and fat, raw.
- soy sauce: USDA cup portion weight
- Matched to soy sauce made from soy and wheat (shoyu).
- brown sugar: USDA cup packed portion weight
- Matched to brown sugar, packed.
- sesame oil: USDA tablespoon portion weight
- minced garlic: USDA cup portion weight
- Matched to raw garlic, using cup portion for 2 tablespoons.
- grated ginger: USDA cup slices (1" dia) portion weight
- Matched to raw ginger root, using cup slices portion for 1 tablespoon.
- rice wine vinegar: USDA tbsp portion weight
- Substituted with red wine vinegar as rice wine vinegar was not available.
- black pepper: USDA tsp, ground portion weight
- Excludes optional cooked rice
- Excludes optional Kimchi
- pork shoulder: 500 g · USDA reference 167843
- soy sauce: 63.75 g · USDA reference 174277
- brown sugar: 27.5 g · USDA reference 168833
- sesame oil: 27.2 g · USDA reference 171016
- minced garlic: 17 g · USDA reference 169230
- grated ginger: 6 g · USDA reference 169231
- rice wine vinegar: 14.9 g · USDA reference 172240
- black pepper: 1.15 g · USDA reference 170931
- cooked rice: optional ingredient excluded
- Kimchi: optional ingredient excluded
bulgogi · pork shoulder · soy marinade · sesame oil
Estimated nutrition per serving
797 calories · 46.3 g protein · 18.8 g carbohydrate · 58.9 g fat · 0.6 g fiber · 1919 mg sodium
Source and basis: USDA FoodData Central SR Legacy (2018), ingredient-based calculation per serving. Standard USDA portion weights; all listed ingredient mass included before cooking losses. Excludes optional cooked rice; Excludes optional Kimchi Full ingredient matches and assumptions below.
Featured in: Around the World in 80 Meals
Embark on a culinary adventure to Seoul with this easy Bulgogi recipe. Experience the sweet and savory flavors of Korean BBQ beef, inspired by the pages of 'Kimchi Chronicles'.
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