How to make Korean Pork Bulgogi | 돼지불백

Prepare the marinade by combining 3 teaspoons of soy sauce, 1.5 teaspoons of sugar, 1 teaspoon of cooking wine, 2 teaspoons of sesame oil, 1 teaspoon of minced garlic, and a few turns of black pepper in a bowl.

Add about 2 teaspoons of spring onions and stir together.

Thinly slice half an onion and add it to the marinade.

Add 300 grams of pork shoulder to the marinade and mix well with gloves on.

Refrigerate the mixture for about 30 minutes.

Heat a pan over medium heat and add a little oil.

Cook the pork mixture on medium heat until most of the water is gone.

Increase the heat to high to char the meat slightly until crisp on the edges.

Garnish with sesame seeds and scallions before serving.

Equipment Needed

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