Spicy Pork Bulgogi with Crispy Cabbage Slaw
Tender pork belly sliced thin and glazed with gochujang, soy, and sesame in one sizzling skillet, served over fresh shredded cabbage slaw. Restaurant-quality Korean comfort in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1 lb pork belly, thinly sliced (or pork shoulder)
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 3 cups napa cabbage, shredded
- 2 tbsp rice vinegar
- 1 tbsp sesame seeds
Instructions
- 1
Whisk gochujang, soy sauce, sesame oil, and brown sugar in a small bowl until smooth.
- 2
Heat a 12-inch skillet over medium-high until a drop of water sizzles instantly.
- 3
Add pork in a single layer and sear without stirring for 2 minutes until edges brown.
- 4
Stir pork constantly, breaking apart clumps, for 3 minutes until cooked through.
- 5
Pour sauce over pork and toss until every piece is coated and glossy, about 1 minute.
- 6
Toss shredded cabbage with rice vinegar and a pinch of salt in a separate bowl.
- 7
Divide cabbage slaw between bowls, top with glazed pork, and sprinkle sesame seeds.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- small mixing bowl
- wooden spoon or silicone spatula
- cutting board and knife
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