Pork Bulgogi With Spring Vegetables

Name: Pork Bulgogi With Spring Vegetables
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Cuisine: korean
Ingredients: 1/2 cup soy sauce; 1/4 cup gochujang; 1/4 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; 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 1/2 cups); 1/2 cup thinly sliced radishes (about 5); 8 ounces snow peas, strings removed and halved crosswise (about 2 1/2 cups); 6 scallions, white and green parts thinly sliced; Cooked rice or lettuce leaves, for serving

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(1,273)
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
Print Options
Include recipe photo

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

Opt out or contact us anytime. See our Privacy Policy.

Preparation

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.
Step 2
Add pork to the marinade in the medium bowl and refrigerate for at least 30 minutes and up to 2 hours.
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.
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).
Step 5
Garnish with reserved scallions and sesame seeds, and serve hot over rice with reserved marinade for drizzling.

Ratings

5 out of 5

1,273 user ratings

Have you cooked this?

Private Notes

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

Comments

Notmuch2 years ago

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.

Edith2 years ago

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

midwest cook2 years ago

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.

nytrecipelover4 days ago

Made this almost exactly as written. A few less mushrooms and a bit more pork since that was how they were packaged. Also had to use gochujang sauce since that’s all I could find. I was going to pull back on the soy since many reviewers mentioned they thought it was too salty but decided to stick with the recipe. I did not find it too salty. It was delicious! My new most favorite nyt recipe. Will get regular gochujang and will add many more mushrooms for next time. Maybe try beef.

sgd4 days ago

We substituted shaved beef and asparagus for the pork and asparagus for the snow peas since a) it’s asparagus season and b) that’s what we had on hand. Oh my goodness, what a great dish. We’ll be making this one regularly.

Ian Grubb5 days ago

Incredible. Delicious. I’ve improvised a bulgogi before but this recipe nails it. The whole meal is a quite lot of work but it is a symphony in the end.

Private comments are only visible to you.