Nitrate & Nitrite Free Gluten Free Korean Pork Bulgogi
Total time1 hr 35 min
Prep time20 min
Cook time15 min
4.7(24)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!