Delicious and easy Korean pork bulgogi recipe with the most addicting sauce, that can be made spicy or mild. This version is gluten free and soy free, and PACKED with flavor!
I’m a huge fan of bulgogi when it’s done right, and it’s one of my comfort food meals that I’ve loved since I was a kid. The texture of the meat is always so tender, the vegetables that are cooked with it are soft while still having a perfect amount of crunch, and there’s just so much flavor to it from the marinade. While beef bulgogi is more popular (recipe can be found in my cookbook, Korean Paleo), pork bulgogi is also very delicious and usually made spicy.
Watch a Short Video of this Dish
Korean Pork Bulgogi Recipe
For this version, I used a lean cut of pork tenderloin without too much heat. However, I give an option to make it spicy if you want. With a 2-year-old at home, I try not to make things too spicy so she can enjoy it as well. Our whole family loves this dish over some rice or cauliflower rice, and it’s so quick and easy as well! It’s a simple but delicious way to have a taste of Korean BBQ in your own home.
Ingredients in Bulgogi Pork
- pork tenderloin: I love how tender pork tenderloin gets in this recipe without drying out, but you can also use pork shoulder. Pork belly is another great option if you want a fattier cut.
- coconut aminos: Coconut aminos allows this pork bulgogi recipe to be gluten free and soy free. It’s a delicious alternative to soy sauce, and you won’t even notice the difference.
- sesame oil
- Korean red chili flakes or gochugaru: If you don’t have this on hand, you can use regular crushed pepper flakes, but the flavor would definitely be different. You can easily find this at Asian grocery stores or even online.
- garlic
- ginger
- apple: I used an apple, because it’s easier to find. Traditionally, Asian pear is what’s used most commonly to sweeten sauces.
- onion
- avocado oil: I like avocado oil, because it’s a high-quality neutral-flavored oil with a high smoke point. However, you can use any other oil on hand.
- carrot
- zucchini
You’ll also want some green onions and sesame seeds, for garnish.
How to Make Pork Bulgogi Recipe
- Cut pork into bite-sized thin slices, and place in a resealable bag or glass container.
- Add coconut aminos, sesame oil, chili flakes, garlic, ginger, and apple in a blender and blend until smooth.
- Pour over the pork, and cover. Marinate for 30 minutes at room temperature, or longer in the fridge.
- Drain the pork, making sure to save the marinade.
- Add oil to a large skillet over medium high heat, until sizzling hot. Working in batches (I had to do 2), add meat to the pan in single layer and fry for 2 minutes per side. Set aside the meat in a bowl.
- Add more 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.
- Serve warm with rice or cauliflower rice, topped with green onions and sesame seeds.
Frequently Asked Questions
Yes! Just increase the amount of gochugaru, and add gochujang (Korean chili paste) to this recipe. The exact measurements are in the NOTES section of the recipe.
Bulgogi is best served with rice and some banchan (Korean side dishes) like kimchi. If you are paleo or Whole30, it’s delicious with cauliflower rice as well. It’s also delicious in lettuce wraps.
You can save this in an airtight container in the fridge for up to 3-4 days.
Some other Korean-inspired recipes you might love…
- Paleo & Whole30 Korean Sloppy Joes (Instant Pot or Stovetop)
- Mayak Eggs – Korean Marinated Eggs (Soy Free, Gluten Free)
- Paleo & Whole30 Korean Steak Bites – Stovetop or Air Fryer (AIP Option)
- Korean Soondubu with Kimchi (Beef, Pork, or Vegan)
- Essential Ingredients for Korean Paleo Cooking
Korean Pork Bulgogi Recipe (Spicy & Non-Spicy Option)
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.
Video
Notes
Expert Tips
- 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.
Serving Tips
- This dish is best served with a bowl of rice and some banchan (Korean side dishes) like kimchi or pickled vegetables, as well as lettuce leaves or perilla leaves for wrapping the pork slices.Â
- Â If you are paleo or Whole30, it’s delicious with cauliflower rice as well.
- The combination of tender, flavorful pork, along with the various side dishes, creates a delicious and satisfying meal.
Storage Tips
- You can store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave.Â
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Made the spicy version tonight and it was delicious!
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!!