Korean · main

Spicy Pork Bulgogi

Spicy Pork Bulgogi reads umami 7.6, richness 5.9 and sweetness 5.3 on Palate's 0–10 flavor X-ray — a Korean main, about 41 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.4 / 10
• Sweet & Fruity — 6.3 / 10
• Sour & Bright — 2.0 / 10
• Bitter & Earthy — 1.1 / 10
• Rich & Fat — 7.2 / 10
• Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Umami 7.6 · Richness 5.9 · Sweetness 5.3 · Salinity 4.9 · Nutty 4.3 · Allium 3.7 · Fruity 3.5 · Heat 3.3 · Funk & Ferment 3.3 · Warm Spice 2.5 · Floral 2.1 · Sourness 1.9 · Herbaceous 1.7 · Earthy 1.0 · Bitterness 0.8

What's in it (13)

• boneless pork — 680 g
• gochujang — 59 g
• soy sauce — 44 g
• brown sugar — 25 g
• dark sesame oil — 14 g
• apple — 90 g
• garlic — 12 g
• ginger — 15 g
• red chili flakes — 5 g
• yellow onion — 110 g
• scallions — 400 g
• vegetable oil — 27 g
• ground toasted sesame seeds — 15 g

Time & effort: about 41 min (11 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 113.4 kcal, 10 g protein, 5.5 g fat, 6.1 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (6 steps)

1. In a large bowl, whisk together the gochujang, soy sauce, brown sugar, sesame oil, grated apple, garlic, ginger, and red pepper flakes until smooth.
2. Add the pork to the marinade and toss to coat thoroughly. Cover and refrigerate at least 30 minutes, or up to overnight for deeper flavor.
3. Heat 1 tablespoon of the vegetable oil in a large cast-iron skillet or wok over high heat until shimmering. Working in two batches so the pork sears instead of steams, cook until charred and caramelized at the edges, 3 to 4 minutes per batch; transfer to a plate.
4. Add the remaining 1 tablespoon vegetable oil to the same skillet along with the onion and scallion whites. Cook over medium-high heat, stirring occasionally, until softened and lightly browned at the edges, 3 to 4 minutes.
5. Return the pork and any accumulated juices to the skillet. Toss everything together and cook until the pork reaches 145°F internally and the sauce clings glossy to the meat, 2 to 3 minutes.
6. Remove from heat, scatter with the scallion greens and toasted sesame seeds, and serve immediately over rice.

Dishes with a similar flavor shape

• Sheet-Pan Korean Beef Bulgogi Bowls — Korean
• Ground Pork and Green Bean Stir-Fry — Chinese-American
• Gochujang Tofu Stir-Fry — Korean
• Sichuan Dry-Fried Green Beans with Ground Pork — Chinese · Sichuan
• Vegetable Kung Pao Tofu — Chinese · Sichuan

Keep reading: what umami, richness, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.