Shellfish Free Gluten Free Korean Pork Bulgogi
Total time1 hr 35 min
Prep time20 min
Cook time15 min
4.7(24)
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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 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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