Wok
Korean Pork Bulgogi with Rice
Thinly sliced pork tenderloin marinated in a sweet, garlicky gochujang and soy sauce, then stir-fried at high heat with spring onions and sesame. A Korean classic in under 25 minutes.
4.7 (3)
- Prep
- 13min
- Cook
- 10min
- Total
- 23min
- Serves
- 2
Shared by One Pan kitchen
Ingredients
For 2 servings
- 350g pork tenderloin, very thinly sliced
- 3 tbsp gochujang paste
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 4 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 4 spring onions, sliced
- 1 tbsp toasted sesame seeds
- 2 tbsp groundnut oil
Method
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3 reviews
- Tom K.
Brilliant recipe. Quick, fiery and utterly addictive.
18 Mar 2026
- Rosie A.
Outrageously good. The caramelisation in the wok is key.
7 Mar 2026
- Jin-ho P.
This is extraordinary — the best bulgogi I have made at home.
26 Feb 2026
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