I am not an expert in making bulgogi but last December I attempted to replicate this pork bulgogi dish that my favorite Korean restaurant in town cooks. I would like to attempt this dish again because my first attempt had a little too much sauce.
1.5 pounds of Sliced Pork Shoulder or Pork Loin
1 small bunch of Green Onion cut into 2 inch long pieces
1 Chopped Garlic
1 White Onion, cut into wedges
2 tablespoon of Kikkoman Light Soy Sauce
1/2 cup of Water
Sesame Seed Oil
1 tablespoon of White Ground Pepper
1 tablespoon of Black Ground Pepper
2 tablespoons of Oil
1 heaping teaspoon of Gochujang
Black sesame seeds
White sesame seeds
1/8 cups of Brown sugar
1 tablespoon of White sugar
2 tablespoon of Corn Starch to 1/2 cup of water, stir well
Put all of ingredients A together in a bowl. Mix the meat in well with the sauces and marinate in the fridge for four to six hours.
Heat up oil in a frying pan and pick the meat out of the bowl, leaving the rest of the ingredients and marination in the bowl for later use.
Stir fry the meat until completely cooked. Add the marination that was in the bowl. Bring to the sauces to a boil while adding the rest of ingredients B.
Allow sugar and corn starch mix to thicken and caramelize the sauce.
Copyright 2012 From the Kitchen of Eloise