Seungwoo Dad's Gisa Sikdang Style Pork Bulgogi

Name: Seungwoo Dad's Gisa Sikdang Style Pork Bulgogi
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Pork (neck cut) 500g; Green onion 1 stalk; Garlic 5-6 cloves; Soy sauce 3 tbsp; Cooking wine 1 tbsp; Sesame oil 1 tbsp; Sugar 2 tbsp; Water, a little; Chili oil or chili powder (optional), a little

A foolproof gisa sikdang-style pork bulgogi that is cooked without burning by adding meat and water together in a pan.

15 min Difficulty Easy Meat & mains

Main ingredients

Pork Green onion Garlic Soy sauce Cooking wine Sesame oil

Ingredients needed

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Pork Green onion Garlic Soy sauce Cooking wine Sesame oil

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Recipe

Roughly chop the green onion into bite-sized pieces. Instead of mincing the garlic, cut the cloves 2-3 times with a knife to achieve a coarse chop.
In a bowl, mix soy sauce 3 tbsp, cooking wine 1 tbsp, sesame oil 1 tbsp, and sugar 2 tbsp to create the basic marinade.
Add the chopped green onion, garlic, and 500g of pork to the marinade and mix by kneading until the seasoning is evenly distributed.
Place all the marinated meat in a cold, dry pan. Do not add any extra oil.
After adding a little water to the pan with the meat, just enough to lightly cover the bottom, turn on the heat to begin cooking.
As the water evaporates, it protects the meat from burning and helps the heat penetrate evenly. Stir-fry the meat, tilting the pan to ensure even cooking.
Covering the pan while cooking allows heat to circulate internally, making the meat cook much faster.
Continue to stir-fry until all the liquid at the bottom has evaporated and the marinade is tightly reduced onto the meat. Serve.

Make a marinade with soy sauce, sugar, cooking wine, and sesame oil, then mix with pork, green onion, and garlic.
Place the meat in a cold pan, add a little water, and then turn on the heat to cook.
Stir-fry until the liquid completely evaporates and the marinade is reduced to a thick glaze.

Cooking tips

Marinated meat should always be placed in a cold pan and cooked from there, as a preheated pan can easily burn the outside while leaving the inside undercooked.
Adding water coats the bottom of the pan, preventing burning and helping the marinade spread evenly.
Adding onions is also a good option, but since onions release a lot of their own juice, you'll need to extend the cooking time to evaporate the moisture.
If you want to add a clean spicy flavor, it's best to add a little chili oil as an option instead of chili powder.

Recommended for

Those who want to make a quick and delicious main side dish with leftover pork.
Those who have had trouble cooking marinated meat, often burning the outside while the inside remains undercooked.
Those who enjoy savory and appetite-stimulating bulgogi in the style of a gisa sikdang.

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Seungwoo Dad's Gisa Sikdang Style Pork Bulgogi

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