Dwaeji Bulgogi (Soy-Marinated Pork)
Pork marinated in a sweet-savory sauce made with soy sauce and pear, then stir-fried with vegetables. Unlike the spicy jeyuk-bokkeum, this version is mild and sweet — perfect even for kids.
Ingredients
Ingredients
- Pork shoulder600 g
- Onion1
- Green onion2 stalks
- Carrota little
- Enoki mushroomsa little
Sauce
- Pear1/2
- Minced garlic1 tbsp
- Minced ginger1/2 tsp
- Black pepperA pinch
- Sesame oil1 tbsp
- Oligo syrup1 tbsp
- Sugar2 tbsp
- Plum extract syrup2 tbsp
- Soy sauce5 tbsp
- Toasted sesame seedsA pinch
Directions
- 1
Prepare the pork shoulder and separate it into single layers.
- 2
In a blender, combine 1/2 onion, 1/2 pear, 5 tbsp soy sauce, 2 tbsp sugar, 1 tbsp oligo syrup, 1 tbsp minced garlic, 1/2 tsp minced ginger, and 2 tbsp plum extract syrup, then blend until smooth.
- 3
Pour the blended sauce into a bowl and stir in 1 tbsp sesame oil.
- 4
Add the pork and mix well so the sauce coats every piece.
- 5
Add the remaining onion, green onion, carrot, and enoki mushrooms, and toss together.
- 6
Cook on a heated pan until done without burning. Since the soy sauce can scorch easily, add a splash of water and simmer it down while stir-frying for an easier finish. Sprinkle with toasted sesame seeds to serve.
Tips
Since soy sauce burns easily, start by stir-frying with a splash of water like simmering, then finish over high heat once the liquid reduces — this keeps it from burning and gives it a glossy finish.