Pork Bulgogi With Spring Vegetables

By Melissa Clark

Updated May 27, 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(1,808)
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

    • 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.

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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
1,808 user ratings
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Comments

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.

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.

Teesh from Wisconsin

Another banger by Melissa Clark! After the second bite, we were head over heels for this recipe. From the get-go we used low sodium tamari because it’s All we had. I also used asparagus and ramps in place of the peas and scallions. While still frozen, I sliced up a fresh pork ham steak. Perfect weeknight dinner, and it tasted like we were eating at our local Korean restaurant. THANK YOU, Melissa!

Terre

Made this with skirt steak because it is what I had, and substituted carrots from the garden for the mushrooms, and used snow peas from the garden. Also used in a wrap with cabbage leaves from the garden. Marinated overnight. Delicious!

Gita

I love this dish as it is so much. I have also combined it with the Gochujang-Glazed Eggplant- https://insight-report.report/recipes/1021441-gochujang-glazed-eggplant-with-fried-scallions%3C/a%3E, using the scallion oil to saute the veggies and oven roasting the eggplant.

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