Gluten Free Korean Pork Bulgogi

Total time1 hr 35 min

Prep time20 min

Cook time15 min

4.7

(24)

Thin-sliced pork shoulder soaks up a bold, deeply savory marinade of tamari, gochujang, brown sugar, sesame oil, and grated Asian pear, then hits a screaming-hot skillet until the edges caramelize into something truly irresistible. The result is tender, slightly sweet, fiery Korean-style pork that tastes like it came from a restaurant — and it serves four with ease. The key swap that makes this work without gluten is tamari in place of conventional soy sauce, which carries all the same umami depth without any wheat. Gochujang can be a sneaky source of hidden gluten, so just double-check your label before you buy — once you've got a certified gluten-free version, the rest of the recipe is naturally in the clear. Cooking the pork in two batches over high heat is the move that gets you that gorgeous caramelized crust instead of a steamed, soggy result. Scallions go in at the very end for a fresh, slightly charred finish, and the whole thing lands over fluffy white rice in under 30 minutes of active cooking. It's weeknight-friendly, crowd-pleasing, and genuinely hard to stop eating.

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Ingredients

4 servings

For the pork

1 ½ lb pork shoulder, sliced ⅛-inch thick against the grain

For the marinade

3 tbsp tamari
2 tbsp gochujang
2 tbsp brown sugar
1 tbsp sesame oil
1 tbsp rice vinegar
1 tsp fresh ginger, grated
3 cloves garlic, minced
½ medium asian pear, grated (about ¼ cup)
¼ tsp black pepper

For cooking

1 tbsp neutral oil (such as avocado oil or canola oil)
3 scallions, cut into 1-inch pieces

For serving

1 tsp sesame seeds (optional)
cooked white rice, for serving

Instructions

1
In a large mixing bowl, whisk together the tamari, gochujang, brown sugar, sesame oil, rice vinegar, grated ginger, minced garlic, grated Asian pear, and black pepper until the sugar dissolves and the mixture is smooth.
2
Add the sliced pork shoulder to the marinade and toss to coat every piece thoroughly. Cover and refrigerate for at least 1 hour and up to 8 hours.

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