Total Time
Prep 10 mins
Cook 15 mins

Do not substitute the kochujang or korean red pepper flakes.

Ingredients Nutrition


  1. Mix all ingredients, refrigerate overnight for best results or a minimum of 1 hours.
  2. Cook over medium-high heat in frying pan, stirring occasionally until well done and browned.
  3. Serve with white rice.


Most Helpful

J-this was sooo GOOD! I loved how easy it was to throw together (10 minutes to slice and chop), and the flavor was superb. I did add just a splash of sesame oil too, for frying. I let it marinate for 1 1/2 hours and I think that overnight would have made the flavor even better, if that's even possible! This will be in regular rotation at my house! Thanks, J! :)

canarygirl January 26, 2003

Absolutely super! DH prefers pork bulgogi to beef, and this was exactly what he remembers from Korea.

AnnB March 07, 2004

This is truly an authentic Korean dish. I made this for my very picky Korean dad and he was completely amazed by how good it was. I added a 2 teaspoons of sesame oil (for 2lbs of pork). I think it's really important to add sesame oil to any Korean dish. The ingredients used are what everyday Korean moms make so trust me, if you're looking for a good pork bulgogi this is it.

krnwife January 12, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a