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This Pork Bulgogi recipe is a flexible, family-friendly version of a classic Korean BBQ dish. You can make it spicy or keep it mild, depending on your audience. Packed with flavor and quick to prep, it’s perfect for rice bowls, lettuce wraps, or meal prep.
Why You’ll Love This Pork Bulgogi Recipe
If you’ve ever craved the bold, savory-sweet flavor of Korean BBQ, this pork bulgogi recipe brings that magic right to your kitchen—no grill required. Traditionally cooked over an open flame (“bulgogi” literally means “fire meat”), this version uses a quick stovetop stir-fry to develop deep flavor fast. It’s completely gluten-free and soy-free, and easily adaptable for spice levels depending on who’s eating, my toddler included.
While beef bulgogi is more popular (the recipe can be found in my cookbook, Korean Paleo), pork bulgogi is equally delicious and usually made spicy.
The marinade is where the flavor lives: tender slices of pork soak up coconut aminos, gochugaru, garlic, ginger, and a bit of fruit for sweetness. Whether you spoon it over rice or stuff it in lettuce wraps, this dish delivers the kind of nostalgic comfort that reminds me of childhood dinners—except now I’m the one in the kitchen making it for my own family.
Looking for more Korean-inspired meals? You’ll also love these Korean BBQ short ribs, Kimchi Braised Pork Ribs, or Korean steak bites.
Watch a Short Video of this Dish
Ingredients You’ll Need
- Pork tenderloin: Naturally tender and lean, this cut absorbs marinade well and cooks quickly. Pork shoulder or pork belly also work for different textures and fat levels.
- Coconut aminos: A gluten-free, soy-free alternative to soy sauce with a naturally sweet umami taste. You can substitute tamari (for gluten-free) or regular soy sauce (if you’re not avoiding soy).
- Sesame oil: Adds that unmistakable nutty depth to the marinade.
- Korean red chili flakes (gochugaru): These flakes bring heat and smokiness. If you prefer less spice, reduce or skip it.
- Gochujang: A fermented red chili paste. Essential for a spicy Korean pork bulgogi with richness and heat.
- Garlic + ginger: Classic aromatics for depth and punch.
- Apple (or Asian pear): Sweetens and tenderizes the pork; a pantry-friendly substitute for traditional pear.
- Avocado oil: High smoke point and neutral taste, perfect for stir-frying. You could also use grapeseed or olive oil in a pinch.
- Onion, carrot, zucchini: Quick-cooking veggies that stay slightly crisp while soaking up the marinade.
- Green onion + sesame seeds: For garnish and that final Korean BBQ finish.
Tip: You can find gochugaru and gochujang at any Korean grocery store or online. Look for brands with clean labels if following paleo or Whole30 guidelines.
How to Make Pork Bulgogi
Step 1: Slice the pork thinly and place in a resealable bag or glass container. In a blender, combine coconut aminos, sesame oil, gochugaru, garlic, ginger, and apple. Blend until smooth.
Step 2: Pour marinade over pork. Cover and marinate at room temperature for 30 minutes or in the fridge for up to 24 hours. Drain pork, reserving the marinade.
Step 3: Heat avocado oil in a large skillet over medium-high. Sear pork in a single layer (work in batches) for ~2 minutes per side. Set aside. In the same skillet, stir-fry onion, carrot, and zucchini until just tender.
Step 4: Return pork to the skillet, add reserved marinade, and stir for 1 minute until bubbling and heated through. Serve warm, garnished with green onion and sesame seeds.
Pro Tip: For a more even cook and tender texture, partially freeze the pork before slicing. It makes thin slicing much easier.
Tips for Spice Levels
- Want a spicy pork bulgogi recipe? Add 1 tbsp gochugaru and 2½ tbsp gochujang to the marinade.
- Need it milder? Skip the gochujang and cut the chili flakes in half (or out altogether)—it’s still full of flavor.
Serving Tips
- Classic rice bowl with baby bok choy kimchi, pickled veggies, and marinated eggs.
- Lettuce wraps with cauliflower rice and ssamjang
- Meal-prep boxes with air-fryer sweet potatoes or sautéed greens
Storage & Make Ahead
Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in a skillet or microwave until warmed through.
Freezing Tips:
- Cooked bulgogi can also be frozen in individual portions. Reheat gently to preserve texture.
- Freeze raw pork in marinade in a sealed freezer bag for up to 2 months. Thaw in the fridge overnight, then cook as directed.
Pork Bulgogi FAQs
Pork tenderloin is ideal—lean, tender, and easy to slice thin. Pork shoulder works for a richer texture, while pork belly adds indulgent fat.
Yes! You’ll miss a bit of fermented depth, but skipping it still yields a flavorful, family-friendly version.
Absolutely. Use a grill pan or outdoor grill and cook over medium-high heat, flipping after 2–3 minutes per side.
At least 30 minutes, ideally 4 hours or overnight. The longer it marinates, the deeper the flavor.
Whether you crave bold Korean spice or a gentle flavor for the whole family, this pork bulgogi recipe delivers. It’s quick, customizable, and full of nostalgic flavor. If you try it, I’d love to hear how it turns out—leave a comment or rating below!
Looking for more Whole30-style comfort food? Don’t miss my Kimchi Braised Pork Ribs next.
More Korean-Inspired Recipes
- Korean Sloppy Joes (Instant Pot or Stovetop)
- Air Fryer Korean Fried Chicken
- Mayak Eggs – Korean Marinated Eggs
- Korean Soondubu with Kimchi
- Pickled Korean Perilla Leaves
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Easy Pork Bulgogi (Spicy or Mild)
Video
Ingredients
- 1 lb pork tenderloin, or pork shoulder, thinly sliced
- 1/3 cup coconut aminos
- 1/2 tsp sea salt, or more to taste
- 1 tbsp sesame oil, omit of AIP
- 2 tsp Korean chili flakes, gochugaru (optional – omit for AIP) *See notes for spicy version
- 3 cloves garlic
- 1 inch fresh ginger
- 1/4 apple, cored and chopped – or use half, if you like sweeter
- 1 medium onion, sliced
- 2-3 tbsp avocado oil, or your favorite cooking oil
- 1 carrot, sliced thinly
- 1/2 zucchini, sliced thinly into half moons
- Chopped green onions, for garnish
- Sesame seeds, for garnish – omit for AIP
Instructions
- Place thinly sliced pork in a resealable bag or glass container.
- Add coconut aminos, salt, sesame oil, chili flakes, garlic, ginger, and apple in a blender and blend until smooth.
- Pour over the pork, toss together, and cover. Marinate for 30 minutes at room temperature, or longer in the fridge.
- Drain the pork, saving the marinade.
- Add 1 tbsp oil to a large skillet over medium high heat, until sizzling hot. Working in batches, add meat to the pan in single layer for 2 minutes per side. Add more oil to the pan as you work the next batch, if needed. Set aside the meat in a bowl.
- Add another tbsp of oil, then add onion, carrot, and zucchini. Stir cooking for about 3-5 minutes until the veggies are crunchy tender.
- Add the meat back into the pan, then pour in the marinade. Cook stirring for 1 minute until until the meat is heated though and the marinade is bubbling. Add more salt if needed.
- Serve warm with rice or cauliflower rice, topped with green onions and sesame seeds.
Notes
- Spice Level: As written, this recipe is mild. To make a spicy pork bulgogi recipe add 1 tbsp of gochugaru (Korean red pepper flakes), along with 2½ tbsp of gochujang (Korean red pepper paste) in the marinade.
- You can store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Third time making this because it is so delicious and so easy!
Thank you so much!!
One of my fav meals. I love to use it to meal prep lunches. It’s so delicious.
Thank you!!
This is amazing and so easy!
Thank you so much!!
Delicious!! It was super easy to make too.
Made the spicy version and it was sooooo good!!!
โItโs so yummyโ my toddler said. Heโs allergic to wheat so this recipe is perfect. I used a quarter apple and a quarter Korean pear to give it a spin. Thank you for creating so much toddler friendly and allergy friendly recipes that everyone in the family can enjoy.
Yay! I love it when my toddler approves any meals I make. Thanks so much for leaving a review!
Delicious! Everyone wanted seconds!
I don’t have much time on the weekdays, so I made the sauce on Sunday and did the rest of the recipe today. It worked out great! Super-tasty!
What a great idea! Thank you so much!!
Made the spicy version tonight and it was delicious!