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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (185g) Recipe makes 4 servings The following items or measurements are not included below: red pepper paste |
||
| Calories 329 | ||
| Calories from Fat 178 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.8g | 30% | |
| Saturated Fat 6.1g | 30% | |
| Monounsaturated Fat 8.5g | ||
| Polyunsaturated Fat 3.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 68mg | 22% | |
| Sodium 1308mg | 54% | |
| Potassium 636mg | 18% | |
| Total Carbohydrate 11.6g | 3% | |
| Dietary Fiber 2.5g | 10% | |
| Sugars 5.2g | ||
| Protein 26.9g | 53% | |
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Ingredients
- 1 lb pork loin (thin, wide slices like bulgogi)
- 5 tablespoons soy sauce
- 2 garlic cloves, crushed
- 2 sprigs green onions (chopped)
- 1 yellow onion (sliced)
- 2 tablespoons toasted sesame seeds
- 1 pinch black pepper
- 1 tablespoon sugar or honey
- 3 tablespoons red pepper paste (kochi-jang)
- 2 tablespoons red pepper flakes
Directions
1
Mix all ingredients, refrigerate overnight for best results or a minimum of 1 hours.2
Cook over medium-high heat in frying pan, stirring occasionally until well done and browned.3
Serve with white rice.
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- Course > Main Dish
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- Cuisine > Asian > Eastern > Korean
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- Preparation > Technique > Stir-fry
- Occasion > Taste/Mood > Spicy
Featured Reviews for This Recipe
From: **Chrissy**
On Nov 10, 2008
What a great dish! I only marinated for 3 hours I cant wait to leave it all night with all those flavors! So yummy and easy! just as good as my favorite Korean restaurant! Have i mentioned how much I love this dish? the only thing I changed was half a onion.
From: Transylmania
On Nov 6, 2008
This is was heavenly. It will be entering into my steady rotation of dishes. I thought that the spiciness was perfect but my mother who ate some thought it was a little bit too spicy....if cooking for people who don't love spicy food I would cut back on the red pepper flakes bc i think that the paste is essential and shouldnt be cut out.
From: canarygirl
On Jan 26, 2003
J-this was sooo GOOD! I loved how easy it was to throw together (10 minutes to slice and chop), and the flavor was superb. I did add just a splash of sesame oil too, for frying. I let it marinate for 1 1/2 hours and I think that overnight would have made the flavor even better, if that's even possible! This will be in regular rotation at my house! Thanks, J! 
From: AnnB
On Mar 7, 2004
Absolutely super! DH prefers pork bulgogi to beef, and this was exactly what he remembers from Korea.
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