First, add cooking wine and banana syrup, and lightly mix to coat the pork.
Marinating the meat first with cooking wine and a touch of sweetness helps reduce odors, tenderize the texture, and enhance the flavor with a pleasant sweetness.
Making the gochujang marinade.
Mix all the remaining seasonings except the cooking wine and sweetener, then pour over the meat and gently rub to coat.
Season the meat about 30 minutes before cooking and let it sit at room temperature.
Heat the frying pan over high heat, then add the meat and spread it out evenly. Reduce to medium-low heat right after that, as the marinade can burn if left on high heat.
Cover with a lid and cook for about 10 minutes, as if simmering.
After 10 minutes, open the lid and flip the meat. Then close the lid again and cook for another 10 minutes.
When the meat looks almost cooked, open the lid and stir/turn it once more to cook it evenly."
It can also be enjoyed with the broth.
You can also cook off all the broth and enjoy it as if it were charcoal-grilled."
Today, I finished the dish by quickly tossing in some thinly sliced vegetables and oregano at the end.
After plating, drizzle some sesame oil over it and sprinkle with sesame seeds.
It’s also delicious when the meat is grilled until nicely browned and served with ssamjang and lettuce wraps.
Making Korean bulgogi marinade is easier than you might think.
Ingredients like cooking wine, ginger, and garlic are added to eliminate the smell of the meat.
For sweetness, ingredients such as banana syrup, agave syrup, sugar, or sweet fruit juice can be added.
For saltiness, ingredients such as Korean soy sauce, regular soy sauce, salt, or doenjang (fermented soybean paste) can be added.
To give it a spicy flavor like gochujang bulgogi, ingredients such as gochujang (Korean chili paste), korean chili powder, or fresh chili peppers can be added.
Recall the taste of bulgogi and add the ingredients that match it.
For seasoning the meat, think of using about 1 tablespoon of soy sauce per 100 grams of meat. (If using Korean soy sauce, use about 0.7 tablespoon — a little less.)
When making gochujang bulgogi, mix soy sauce and gochujang in a 50:50 ratio. For example, if you’re marinating 400 grams of meat, for regular bulgogi use 4 tablespoons of soy sauce. For gochujang bulgogi, use 2 tablespoons of soy sauce and 2 tablespoons of gochujang — half and half.
The key to Korean bulgogi seasoning is soy sauce and gochujang.
With this approach, you’ll be able to make bulgogi seasoning without a recipe — and even go on to invent your own version.
English 
Korean
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