Pork bulgogi usually comes in a few versions – 1) spicy 2) soy sauce based 3) doenjang based. On the popular Korean TV Show – Korean Hostel in Spain, there are many non-Koreans coming to the hostel in Spain, so, famous actor Cha Seung Won (the chef for the show!) takes a dive into the soy-sauce version. – more on this show with the Jja Jang Bap recipe.
While we thoroughly enjoyed this pork bulgogi, I will caveat that it was not our favorite of Cha Seung Won’s dishes. But while the ingredient list may seem long, the quickness won me over for a weeknight meal!
A few things on this meaty dish! Cha Seung Won uses a slightly thicker cut of pork shoulder because he’s in Spain and only has access to the butcher there. I would highly recommend using thin slice of pork (shoulder/butt etc) if possible. If you are near an Asian market, they will often carry this cut. It makes it much more delicious. The thicker cuts made it too chewy which might work for a more strong flavored spicy version but with a more mild sauce, it did not suit well. He also interestingly adds a Tbsp of blueberry jam which he notes will add sweetness, but also help to get rid of and mask any pork odors that may come through the sauce. You won’t taste any blueberry in the dish.
The only more “difficult” step is pureeing the onion. This is often seen in Korean meats dishes as the onion enzymes will help tenderize the meat while also adding a blended delicious flavor! I would definitely recommend this step but at a pinch, you can chop them as finely as possible.
This soy sauce pork bulgogi will together in no-time! It’s yummy served with a bowl of warm white rice, and a side of kimchi or any of your favorite banchans (side dishes!). Scoop some of the meat and the sauces over the rice and enjoy with a large spoonful of rice. Enjoy!
In Korean: 돼지불고기, dweji bulgogi
Korean Soy Sauce Pork Bulgogi - Korean Hostel in Spain
- 1 lb (450 g) pork thinly sliced - preferably ⅛ inch thick.
- ½ onion sliced
- *optional - one paprika
- 1 green onion or scallion Cut into fourths for long strips.
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- Sprinkle of black pepper
- 1 tsp sesame oil
- ⅓ onion pureed
- 1/2 cup (4 Tbsp) soy sauce
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- ½ Tbsp sesame oil
- ½ green onion or scallion, chopped
- 1 Tbsp rice syrup or honey
- 1 Tbsp blueberry jam
- Cut the pork into strips about 2 inches (5 cm) long and 1 inch (2.5 cm) width. Place in a medium-sized bowl. Add the pre-marinade into the bowl and mix gently. Set aside for a few minutes while making the sauce. *Preferably at least 20 minutes.
- For the onion - process in a blender*. Add all of the sauce ingredients into a small bowl. Mix well and set aside.
- Heat a frypan on medium-high heat with about 1 Tbsp oil. Toss in the pork and saute until the pork is no longer pink and about 70% cooked through. Add in the sliced onions and strips of green onion (and paprika, if using). Cook for about 1 minute. Add in the sauce. Continue to cook until the pork is fully cooked through, about 3 more minutes. It will be saucy!
- Serve with a bowl of warm rice, and any other side dishes you want!
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