Main ingredients 🥩
Pork for bulgogiShredded green onionGochujangAnchovy fish sauceOyster sauceGochugaru (Korean red chili pepper flakes)Minced garlicVinegarSesame oil
Solo Cooking God's Green Onion Bulgogi
A bulgogi stir-fried without broth to a spicy, thick consistency, topped with a mountain of crunchy shredded green onions to cut the richness of the meat.
🙋 Recommended for
- ⭐ Those who want to transform leftover shredded green onions into a unique and classy meat dish
- ⭐ Those who want a perfect, brothless, spicy pork stir-fry that clings deliciously for lettuce wraps
Ingredients needed 🛒2 servings
- 300g pork for bulgogi
- 150g shredded green onion
- 1 tbsp gochujang
- 1 tbsp anchovy fish sauce
- 1 tbsp oyster sauce
- 2 tbsp sugar
- 2 tbsp gochugaru
- 1 tbsp minced garlic
- 1 tbsp vinegar
- 2–3 tbsp cooking oil
- A dash of sesame oil
- A dash of whole sesame seeds
- A dash of pepper
Recipe 🍳
- Combine the pork with gochujang, anchovy fish sauce, oyster sauce, sugar, gochugaru, minced garlic, pepper, and vinegar. Mix thoroughly by hand.
- Heat cooking oil in a pan and spread the marinated pork in a single layer without overlapping.
- Since the marinade is thick, let it cook without stirring too much to avoid burning. Once the bottom is cooked, flip and repeat until the meat is fully cooked.
- When the meat is completely cooked, pile the shredded green onions on top like a mountain and quickly stir-fry together.
- Once the green onions have wilted and the sauce has loosened, turn off the heat and finish with a drizzle of sesame oil and a sprinkle of sesame seeds.
- Mix all the gochujang-based marinade ingredients with the pork and knead well.
- In an oiled pan, cook the marinated pork over medium heat, flipping occasionally, until golden brown.
- Add the shredded green onions and stir-fry until they wilt, then finish with sesame oil and sesame seeds.
Cooking tips 💡
- If you use shredded green onions that have been stored in the fridge for a while and are oozing sticky liquid, rinse them once in water to cleanly remove any odor and slime.
- If you don't have anchovy fish sauce, you can substitute it with 1 tablespoon of regular soy sauce for a still deep flavor.
- Since the marinade is quite thick, instead of continuously stirring, spread the meat out and let it sear undisturbed so the sauce doesn't splatter everywhere.
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