close

Bulgogi Pork

Bulgogi is one of Korea’s most well-known and loved barbecue dishes, typically featuring thin slices of beef that have marinated for hours and been grilled to perfection. The reason for the long marinating time is to allow the flavors to be absorbed, creating an extremely flavorful, tender meat so appealing to the senses, that you honestly can’t stop eating it.

Considered a “classicKorean dish, bulgogi is a staple in many Korean households. The dish itself has a long history attached to it with an origin said to trace back to 37 B.C. and the kingdom of Goguryeo, from which the modern name Korea is derived. Many believe bulgogi was originally based on a kabob-like dish called “maekjeok” which later evolved into a broth-based dish called ”seoryanmyeok” before morphing into a thinly-sliced charbroiled dish referred to as “neobiani” that was traditionally served to Korean royalty.Bulgogi pork

Around the early 1920s, and the invasion of the Japanese, “neobiani” became known formally as “bulgogi”, a dish that could be served either in broth or grilled. As Koreans immigrated to the U.S. bulgogi came with them along with the famous fermented condiment, kimchi, and another well-known favorite dish I love, bibimbap.

My version of bulgogi is made with pork instead of beef and requires a slightly shorter marinating time because of it. Although a grill can be used to make my recipe, I use high heat and a cast iron skillet to help make the edges crispy and irresistible without too much hassle. To make this an “easy meal“, I suggest purchasing the ingredients the day before you wish to make it. Prep everything in the morning and allow the meat to marinate until dinner time. This dish has quickly become a new family favorite in my household any night of the week.

Bulgogi pork

About the Author

Andrea Potischman

I am a professionally trained NYC chef turned CA mom and food blogger. I post about real food, with doable ingredient lists that are family friendly.

2 thoughts on "Bulgogi Pork"

  1. Avatar photo Karen F Dearing says:

    YUM!!! Made this yesterday and everyone loved it! I had to substitute Sriracha for the chili paste because I didn’t have any (thought I did, oops!) but it was still delicious! I might cook it on the grill next time though, because the grease splatter was a little much for my neat/clean-freak self. 😉

    1. Nice Karen, love hearing this. Nice sub, works just as well. Grilling is also fantastic and not as messy. You can try, half covering it or using a splatter guard, this helps!

Leave a Reply

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comment Policy

Simmer + Sauce reserves the right to remove or restrict comments that do not contribute constructively to the topic conversation, contain profanity or offensive language, personal attacks, or seek to promote a personal or unrelated business. Any post found to be in violation of any of these guidelines will be modified or removed without warning. When making a comment on my blog, you grant Simmer + Sauce permission to reproduce your content to our discretion, an example being for a possible endorsement or media kit purposes. If you don’t want your comment to be used for such purposes, please explicitly state this within the body of your comment. If you find evidence of copyright infringement in the comments of simmerandsauce.com, contact me and I will remove that in question promptly.