Key IngredientKorean BBQ Pork Loin FiletAboutLiven up your summer party with sweet-spicy Pork Bulgogi featuring our bold, savory Korean BBQ Pork Loin Filet and crunchy cucumber banchan. Serve with kimchi and rice, and you’ve got a total crowd pleaser!
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Key IngredientKorean BBQ Pork Loin Filet
Recipe by
Ingredients
1 Farmer John Korean BBQ Pork Loin Filet, thinly sliced 1 Small Onion, thinly sliced 3 Scallions, cut into thirds 4-6 tablespoons Gochujang 1 tablespoon Gochugaru (Korean chili flakes) 1/4 cup Tamari or Soy Sauce 3 tablespoons Mirin (rice wine) 2 tablespoons Sugar 2 tablespoons Sesame oil 2 tablespoons Garlic, minced 1 tablespoon Ginger, grated 6 ounces Applesauce or Grated Apples Sides: Rice, Kimchi, Cucumber Banchan 4-6 Persian cucumbers, sliced crosswise into 1/2-inch rounds 1 tablespoon Gochugaru (Korean chili flakes) 1 teaspoon Kosher Salt 1 teaspoon Sugar 2 tablespoons Rice Wine Vinegar 1 teaspoon Fish Sauce (or omit) 1 clove Garlic, minced 2 tablespoons Sesame Oil 1 tablespoon Sesame Seeds, toasted
Main - Pork Bulgogi
Key IngredientKorean BBQ Pork Loin Filet
Korean BBQ Pork Loin FiletCucumber Banchan
Key IngredientKorean BBQ Pork Loin FiletDirections
1In a small saucepan, add the gochujang, gochugaru, soy sauce, mirin, sugar, sesame oil, applesauce, garlic, and ginger, and bring to simmer until the sauce thickens for 5-10 minutes. Set bulgogi sauce aside.
2Cut marinated pork loin into thin pieces. Grill or pan fry in a cast iron skillet over medium-high heat until slightly caramelized and cooked through. Add onions and scallions to cook with pork loin for about 3-5 minutes.
3Cut marinated pork loin into thin pieces. Grill or pan fry in a cast iron skillet over medium-high heat until slightly caramelized and cooked through. Add onions and scallions to cook with pork loin for about 3-5 minutes.
4Serve pork with bulgogi sauce on top with a side of rice, kimchi, and cucumber banchan. Tip: You can find the gochujang, gochugaru and kimchi in the Asian aisle in grocery stores.
5Cucumber Banchan: In a medium bowl, season the cucumbers with gochugaru, salt, and sugar. Using clean hands, massage cucumbers, then squeeze and toss them with the seasoning until well-coated on all sides and they begin to release liquid. Transfer cucumbers to a colander and set aside to drain for at least 30 minutes. In a separate bowl, combine the rice wine vinegar, fish sauce, minced garlic, and sesame oil, whisking constantly to create a dressing. Remove cucumbers from the colander and squeeze out any excess liquid, then transfer to a bowl with the dressing. Toss until well combined. Serve or store in a refrigerator for up to 2 days.
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