Sugar-Free Spicy Pork Bulgogi
Savor the irresistible flavors of Korean cuisine with this Sugar-Free Spicy Pork Bulgogi recipe, a healthier twist on the classic dish. Made with tender slices of pork shoulder and marinated in a bold blend of low-sodium soy sauce, gochugaru, and sugar-free gochujang, this dish achieves its natural sweetness from freshly grated pear instead of added sugar. Aromatic garlic, ginger, sesame oil, and rice vinegar elevate the marinade, while slices of green onion and a sprinkle of sesame seeds add a finishing touch. Perfect for meal prep or a quick dinner, this dish is ready in under an hour and can be served over steamed rice or in crisp lettuce wraps for a low-carb option. Whether you're seeking vibrant spice or a guilt-free indulgence, this Sugar-Free Spicy Pork Bulgogi is sure to delight your taste buds and impress at the dinner table.
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Recipe Information
Ingredients
- 500 grams Pork shoulder (thinly sliced)
- 4 tablespoons Soy sauce (low sodium)
- 2 tablespoons Gochugaru (Korean red chili flakes)
- 2 tablespoons Gochujang (Korean chili paste, sugar-free if available)
- 1 tablespoon Sesame oil
- 4 cloves Garlic (minced)
- 2 teaspoons Ginger (minced)
- 1 small Pear (peeled and grated, for natural sweetness)
- 2 stalks Green onion (sliced thinly)
- 1 teaspoon Rice vinegar
- 0.5 teaspoon Black pepper
- 1 tablespoon Sesame seeds (optional, for garnish)
- 8 leaves Lettuce leaves (optional, for serving)
Instructions
In a large mixing bowl, prepare the marinade by combining soy sauce, gochugaru, gochujang, sesame oil, minced garlic, minced ginger, grated pear, rice vinegar, and black pepper. Mix well to ensure all ingredients are evenly combined.
Add the thinly sliced pork shoulder to the bowl with the marinade. Use your hands (wear gloves if preferred) to gently massage the marinade into the meat, ensuring every piece is coated. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 8 hours for more flavor.
When ready to cook, heat a large skillet or wok over medium-high heat. Once hot, add the marinated pork in batches to avoid overcrowding the pan. Sear the pork, stirring occasionally, until fully cooked and caramelized, about 7-10 minutes per batch.
Remove the cooked pork from the skillet and repeat with the remaining meat if necessary. Be sure to scrape any caramelized bits from the pan to enhance the flavor.
Serve the spicy pork bulgogi hot, garnished with sliced green onion and a sprinkle of sesame seeds if desired. It can be enjoyed over steamed rice or wrapped in lettuce leaves for a low-carb option.
Nutrition Facts
Calories |
1698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.2 g | 155% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 3078 mg | 134% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 22.8 g | ||
| Protein | 101.6 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2504 mg | 53% | |
*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.
