Soy-Free Spicy Pork Bulgogi
Experience bold, savory flavors in every bite with this Soy-Free Spicy Pork Bulgogi, a delicious twist on a Korean classic tailored for soy-free diets. Made with coconut aminos in place of traditional soy sauce, this marinade combines gochugaru (Korean chili flakes) for fiery heat, honey or maple syrup for natural sweetness, and aromatic garlic and ginger to create a mouthwatering balance of flavors. The optional addition of grated Korean pear enhances the tenderness and adds subtle fruity notes. Thinly-sliced pork shoulder is marinated to perfection and quickly seared for caramelized, juicy bites. Ready in just 25 minutes, this easy Korean-inspired recipe is perfect for weeknight dinners or special occasions. Serve it with fluffy steamed rice, crisp lettuce wraps, or your favorite banchan (Korean side dishes) for an unforgettable meal bursting with spice and flavor.
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Recipe Information
Ingredients
- 1 pound Pork shoulder (thinly sliced)
- 4 tablespoons Coconut aminos (soy-free alternative to soy sauce)
- 1.5 tablespoons Gochugaru (Korean red chili flakes)
- 2 tablespoons Honey (or maple syrup for a refined sugar-free option)
- 1 tablespoon Sesame oil
- 1 tablespoon Rice vinegar
- 1 teaspoon Fresh ginger (grated)
- 2 Garlic cloves (minced)
- 0.5 teaspoon Freshly ground black pepper
- 3 Green onions (sliced, whites for marinade and greens for garnish)
- 0.5 Korean pear (grated, optional for added sweetness)
- 2 tablespoons Vegetable oil (for cooking)
Instructions
Prepare the pork shoulder by freezing it for about 30 minutes for easier slicing. Once semi-frozen, slice it thinly against the grain and set aside.
In a medium bowl, combine the coconut aminos, gochugaru, honey, sesame oil, rice vinegar, grated ginger, minced garlic, black pepper, and the whites of the green onions. If using Korean pear, grate it and add it to the marinade for extra sweetness and tenderness.
Mix the marinade thoroughly, then add the sliced pork to the bowl. Massage the marinade into the pork to ensure each piece is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
Heat a large skillet or grill pan over medium-high heat and add the vegetable oil.
Once the pan is hot, add the marinated pork in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the pork for 2-3 minutes on each side until it develops a nice caramelization and is cooked through.
Remove the cooked pork from the pan and repeat with the remaining slices.
Serve the pork bulgogi hot, garnished with the green parts of the sliced green onions. It pairs wonderfully with steamed rice, lettuce wraps, or Korean side dishes like kimchi.
Nutrition Facts
Calories |
1778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.2 g | 171% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 1368 mg | 60% | |
| Total Carbohydrate | 67.4 g | 25% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 54.6 g | ||
| Protein | 84.8 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1676 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
