Savory & Sweet Pork Neck Bulgogi with Soy Sauce
Easy Pork Neck Bulgogi Recipe with Soy Sauce Marinade
Hello everyone! Today, I’m sharing a recipe for a delicious, savory, and sweet bulgogi made with pork neck, which is easy for anyone to make at home. I used a galbi (short rib) style marinade for a richer flavor. If you have leftover pork neck in your fridge, give this recipe a try for a wonderful meal!
Main Ingredients- Pork Neck 4 cuts (approx. 400-500g)
- 1/2 Onion
- 1/2 stalk Green Onion
- Carrot, a little (optional)
- 1 Korean Chili Pepper (optional)
Perfectly Balanced Marinade Ingredients- 6 Tbsp Soy Sauce
- 2 Tbsp Oligodang (corn syrup)
- 2 Tbsp Plum Extract
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- 1 Tbsp Mirin (rice wine)
- 1 tsp Wasabi (adjust to taste)
- Pinch of Black Pepper
- Pinch of Ginger Powder (or 1/2 tsp grated ginger)
- 6 Tbsp Soy Sauce
- 2 Tbsp Oligodang (corn syrup)
- 2 Tbsp Plum Extract
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- 1 Tbsp Mirin (rice wine)
- 1 tsp Wasabi (adjust to taste)
- Pinch of Black Pepper
- Pinch of Ginger Powder (or 1/2 tsp grated ginger)
Cooking Instructions
Step 1
First, prepare the pork neck. Use about 4 cuts (400-500g) of pork neck you have at home. Make several shallow cuts with a knife across the pork neck, or slice it into pieces about 1-2 cm thick. Scoring or dicing it like kalbi will help the marinade penetrate better and result in a more tender texture.
Step 2
Cut the scored pork neck into bite-sized pieces (about 3-4 cm). If you cut them too small, they might shrink when cooked, so aim for a moderate size.
Step 3
Lightly season the cut pork neck. Sprinkle a pinch of black pepper, add 1 tablespoon of mirin (rice wine), and a pinch of ginger powder (or 1/2 teaspoon of grated ginger) to remove any gamey smell and enhance the flavor. Gently mix with your hands and let it marinate for a short while.
Step 4
Now, let’s make the delicious bulgogi marinade. In a bowl, combine 6 tablespoons of soy sauce, 2 tablespoons of oligodang (corn syrup), 2 tablespoons of plum extract, 1 tablespoon of minced garlic, and 1 tablespoon of sesame oil.
Step 5
Add the pre-marinated pork neck to the prepared marinade and mix well to coat evenly. I added about 1 teaspoon of wasabi here for a slight pungent kick. Also, to make the meat even more tender, adding about 2 tablespoons of cola helps with tenderizing, resulting in a moister and softer bulgogi. Marinate the meat in the sauce for at least 15 minutes to allow the flavors to meld.
Step 6
Add the marinated pork neck to a preheated pan without any oil. Start cooking over high heat, breaking up the meat so it doesn’t clump together. Once the surface of the meat is lightly cooked, it’s time to add the prepared vegetables.
Step 7
Slice the onion thinly and cut the green onion diagonally. Thinly julienne the carrot for added color. Add these pre-cut vegetables to the pan.
Step 8
Feel free to add or omit vegetables according to your preference. You can use mushrooms, bell peppers, or any other vegetables you enjoy. Add the vegetables and stir-fry them with the meat.
Step 9
Continue to stir-fry over medium heat until the pork is fully cooked and the vegetables are tender. Stir occasionally to prevent burning.
Step 10
If you desire a more intense smoky flavor, use a kitchen torch to lightly char the surface of the meat in the final stage of cooking. This step is optional; the dish will be delicious even without it.
Step 11
Finally, if you like it spicy, add 1 finely chopped Korean chili pepper for a kick. You can also add shredded perilla leaves for a fragrant aroma, according to your taste. Stir-fry a couple more times after adding the ingredients, and it’s done.
Step 12
This pork neck bulgogi cooks up surprisingly fast! Serve it over warm rice for a delicious meal. Now, plate it beautifully and enjoy. Bon appétit!
