Pork Bulgogi With Spring Vegetables

By Melissa Clark

Updated May 27, 2025

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
1 hour
Prep Time
10 minutes
Cook Time
50 minutes
Rating
5(2,027)
Comments
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In this easy recipe, a deeply flavored Korean bulgogi marinade is paired with sliced pork, which is seared in a skillet with snow peas, radishes and mushrooms. You can use the basic recipe as a template, substituting other proteins like chicken, tofu or, most traditionally, beef for the pork, and whatever quick-cooking vegetables you like: cherry tomatoes, zucchini, broccoli florets are all great options. Don’t worry about browning the pork here. The goal is to sear it long enough to just cook it through, while the sauce condenses and caramelizes, coating the meat and vegetables.

Featured in: An Easy Spring Dinner That Shows Off Bulgogi’s Versatility

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Ingredients

Yield:4 servings

FOR THE MARINADE AND SAUCE

  • ½ cup soy sauce

  • ¼ cup gochujang

  • ¼ cup light brown sugar

  • 1 tablespoon plus 1 teaspoon white sesame seeds, plus more for serving

  • 2 tablespoons neutral oil, such as grapeseed, avocado or sunflower

  • 1 teaspoon toasted sesame oil

  • 2 cloves garlic, finely grated or minced

  • 1 (2-inch) piece ginger, finely grated or minced

  • 2 scallions, thinly sliced

FOR THE PORK AND VEGETABLES

  • 1 pound boneless pork chops, tenderloin or loin, thinly sliced

  • 1 tablespoon neutral oil, such as grapeseed, avocado or sunflower

  • 4 ounces shiitake mushrooms, sliced (about 1 ½ cups)

  • ½ cup thinly sliced radishes (about 5)

  • 8 ounces snow peas, strings removed and halved crosswise (about 2 ½ cups)

  • 6 scallions, white and green parts thinly sliced

  • Cooked rice or lettuce leaves, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

40 grams carbs; 96 milligrams cholesterol; 518 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 9 grams saturated fat; 26 grams fat; 5 grams fiber; 2467 milligrams sodium; 32 grams protein; 14 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the marinade: Add marinade ingredients to a medium bowl and whisk until combined. In a small bowl, reserve half the marinade at room temperature for serving.

  2. Step 2

    Add pork to the marinade in the medium bowl and refrigerate for at least 30 minutes and up to 2 hours.

  3. Step 3

    In a large skillet over medium-high heat, add neutral oil. Once the oil is hot, add mushrooms. Let sear, stirring once or twice, until just tender and caramelized, 4 to 7 minutes.

  4. Step 4

    Raise heat to high. Add pork along with its marinade, radishes, snow peas and all but 2 tablespoons of the scallions (reserve for garnish) to pan. Let cook, stirring often, until the pork is just cooked through, about 3 to 5 minutes. (Take care not to overcook it; it won’t brown, and it may still look slightly pink inside).

  5. Step 5

    Garnish with reserved scallions and sesame seeds, and serve hot over rice with reserved marinade for drizzling.

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Ratings

5 out of 5
2,027 user ratings
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Comments

chatulim9

be careful to purchase gochujang paste and not sauce. Paste is used for cooking; sauce is used as an add-on at the table.

Edith

I think cutting back on the sugar (while praiseworthy and well-intentioned) makes it taste more salty.

midwest cook

This was great, but a bit intense on the saltiness/sodium. Next time I'll use low sodium soy sauce. I also used shaved beef in place of the pork, about half the brown sugar and traded out sugar snap peas for the snow pea pods. Will definitely make this again.

Valerie

Soooooo good. The comments were really helpful - I went with shrimp and what a flavor punch this dish packs. Used the shiitakes and some farmstand green beans that I first roasted in the oven - that sweetness was amazing with the zippy sauce. Love this and will def be on repeat!

VirtualAmyk

Made this with 2 heaping T of gochujang. Subbed carrots thinly sliced for the radishes. Beautiful to look at and just enough spice. Also, I used a pound of boneless, skinless chicken thighs cut into bite sized pieces. Served with rice/quinoa (2/3 rice, 1/3 quinoa) made with broth to add protein. We didn’t need extra sauce. If I make again, and I probably will, I’ll just make half the sauce or increase the chicken and veggies.

Lori W

This was delicious! I added a handful of broccoli raab as the snow peas were pretty sad, it was so good.

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