Korean Bulgogi Pork

Korean Bulgogi Pork in a bowl with a pair of chopsticks

A Korean inspired recipe of marinated pork tenderloin. Easy, quick, and loaded with bold flavors this Korean Bulgogi Pork is one of Korea’s most beloved meat dishes – and it’s soon to be yours too!

  • 1 lb pork tenderloin
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger peeled and grated, about 1 inch piece
  • 1/4 cup soy sauce low sodium
  • 1 tbsp red chili flakes
  • 1/2 pear grated
  • 1 tbsp sesame oil
  • 1 tbsp light brown sugar
  • 2 tbsp vegetable oil for cooking meat
  • 2 green onions chopped for garnish


  • Prepare the pork tenderloin by cutting it into very thin slices. Place the meat in a ziploc bag. Set aside.
  • In a bowl add the garlic, ginger, soy sauce, chili flakes, pear, sesame oil and brown sugar. Whisk everything together well. Pour the marinade over the pork, close the ziploc bag and shake it around a bit to make sure that the all the pork meat is covered in the marinade. Let it marinate at room temperature for 30 minutes or refrigerate for up to 8 hours.
  • Add 1 tbsp of the vegetable oil to a large skillet and heat it over medium high heat. Add half of the meat to the skillet and arrange it so that it’s in a single layer. Cook it for about 3 minutes without touching the meat, or until the meat starts to brown, almost char, then turn it and cook for another 3 minutes until it’s browned on both sides. Remove from skillet to a bowl and set aside.
  • Add the remaining tbsp of vegetable oil and remaining meat along with remaining marinade. Repeat cooking the same as above.
  • Serve over cooked rice or noodles and garnish with chopped green onions.

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