Easy Pork Bulgogi (Spicy or Mild)
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.
Servings: 3 servings
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
- 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
Serving: 1serving - makes 3 | Calories: 378kcal | Carbohydrates: 16g | Protein: 33g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 722mg | Potassium: 862mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3870IU | Vitamin C: 12mg | Calcium: 41mg | Iron: 2mg