Pork Bulgogi With Spring Vegetables

By Melissa Clark

Updated May 28, 2025

Pork Bulgogi With Spring Vegetables
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 hour
Prep Time
10 minutes
Cook Time
50 minutes
Rating
5(1,440)
Comments
Read comments

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

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings

    For the Marinade and Sauce

    • ½cup soy sauce
    • ¼cup gochujang
    • ¼cup light brown sugar
    • 1tablespoon plus 1 teaspoon white sesame seeds, plus more for serving
    • 2tablespoons neutral oil, such as grapeseed, avocado or sunflower
    • 1teaspoon toasted sesame oil
    • 2cloves garlic, finely grated or minced
    • 1(2-inch) piece ginger, finely grated or minced
    • 2scallions, thinly sliced

    For the Pork and Vegetables

    • 1pound boneless pork chops, tenderloin or loin, thinly sliced
    • 1tablespoon neutral oil, such as grapeseed, avocado or sunflower
    • 4ounces shiitake mushrooms, sliced (about 1½ cups)
    • ½cup thinly sliced radishes (about 5)
    • 8ounces snow peas, strings removed and halved crosswise (about 2½ cups)
    • 6scallions, white and green parts thinly sliced
    • Cooked rice or lettuce leaves, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

527 calories; 26 grams fat; 9 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 42 grams carbohydrates; 6 grams dietary fiber; 14 grams sugars; 33 grams protein; 2469 milligrams sodium

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
1,440 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Notmuch

Recipe looks yummy. OTOH, I'm Asian and diabetic so many Asian dishes are now off limits. This dish is over 2 grams of sodium per serving, exceeding FDA recommendation for sodium intake per day. Even low sodium soy sauce is only 30% less than regular soy sauce. It's a terrible dilemma, unable to eat a lot of the dishes I grew up with, delicious or not:( I try to encourage recipe developers to go more low sodium and sugar. Hope springs eternal.

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.

Sue

To reduce the sodium level, I drastically cut back the amount of soy sauce and gochujang (about 1TBSP each) - and made up the difference with water. Everything else per the recipe. It was still plenty flavorful (and still tasted very salty!). Excellent recipe.

Andrea

The entire family of 4 loved this. I doubled the recipe ans has less than half leftover! I decided to saute all of the veggies and searing the pork (I used tenderloin) prior to adding the liquid and then re-added the sautéed veggies. Since I had to work in batches with the pork, the residual marinade started to burn before I completed searing it all. I will not try to do that next time unless I use less pork and can get it seared faster. The sauce would have been even better without the small amount of burn left in the pan. Lesson learned but still a great dish.

Arthur

Delicious. I reduced the peas and increased mushrooms. Started by sautéing yellow onion, then added mushrooms until almost done, added pork and marinade on high heat, when almost done added peas, at last minute threw in scallions. Do not like cooked radishes so I thin sliced them and served them on top and sprinkled with remaining scallions. Wife loved it.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.