Main ingredients
pork shoulderglass noodlesoniontteokbokki rice cakecabbagecarrotgreen chili pepperscallionsoy saucegochujangred pepper powderminced garliccooking wineoyster saucesesame oil
This Man's Cook Gochujang Bulgogi
A savory and tender bulgogi made by grinding inexpensive pork shoulder meat and mixing it with finely grated onion juice to soften the texture, then stir-frying until richly flavorful.
Ingredients needed 4 servings
Recipe
Cooking tips
- Grating the onion helps eliminate the dryness typical of pork shoulder, making the meat incredibly tender. If oyster sauce is unavailable, substitute with 0.5 tablespoon of dashi powder for umami depth.
- When first stir-frying the marinated meat, do not use oil and cook over high heat to evaporate moisture—this concentrates the onion’s natural sweetness and umami.
- Do not over-add glass noodles or tteokbokki rice cake, as they can absorb too much sauce and become heavy; stick to the recommended amounts for the best balance.
Recommended for
- Those who want to make a tender and delicious bulgogi using an affordable cut of pork that’s even more tender and flavorful than belly pork.
- People looking for a hearty gochujang bulgogi where glass noodles and rice cakes blend perfectly together.
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