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Grilled Meat · Draft M14

Ganjang Pork Bulgogi

간장 돼지불고기 · ganjang dwaeji bulgogi

Thin pork shoulder is marinated with soy sauce, pear, onion, garlic, and sesame, then grilled in uncrowded batches.

restaurant-styleTest cook requiredSafety review requiredLanguage review required
Finished Ganjang Pork Bulgogi presented in a warm Korean dining setting.
Ganjang Pork Bulgogi, visualized for the KBBQGuide editorial preview.Synthetic image · KBBQGuide editorial direction / OpenAI

Before you cook

Context, not a claim of one canon

Dwaeji bulgogi describes seasoned pork in a range of Korean preparations. This soy-based, nonspicy version is distinguished editorially as ganjang pork bulgogi; cuts, sweetness, vegetables, and cooking methods vary.

Use time, temperature, and sensory cues together

Instructions

  1. Prepare safely

    Slice the partially chilled pork on a dedicated board, keep it cold, and wash hands after handling.

    Time: 10 minutesTemperature: Refrigerated until needed

    Look and feel: Slices are even and remain cold.

    Safety: Keep raw pork and juices away from ready-to-eat foods.

  2. Mix the marinade

    Stir all marinade ingredients until evenly combined.

    Time: 5 minutes

    Look and feel: The marinade is homogeneous.

    Safety: Reserve any serving sauce before raw-meat contact.

  3. Marinate under refrigeration

    Coat pork evenly, cover, and refrigerate for 1 hour.

    Time: 60 minutesTemperature: At or below 40°F / 4°C

    Look and feel: Every piece has a thin, even coating.

    Safety: Never marinate meat at room temperature.

  4. Preheat the grill

    Preheat a clean outdoor grill or manufacturer-approved indoor electric grill; establish the heat zones described below.

    Time: 10 minutesTemperature: Medium-high heat with an open cooler zone

    Look and feel: The grate is hot, clean, and lightly oiled.

    Safety: Never use a fuel-burning grill indoors; follow electric-grill ventilation instructions.

  5. Grill and verify

    Shake off heavy excess marinade and grill in uncrowded batches, turning often, until browned and representative thick pieces reach at least 145°F / 63°C.

    Time: 12 minutesTemperature: Medium-high heat with an open cooler zone

    Look and feel: The thickest representative pieces reach 145°F / 63°C before a full 3-minute rest.

    Safety: Whole cuts of pork require 145°F / 63°C followed by a 3-minute rest.

  6. Rest and serve

    Transfer to a clean platter, apply only clean reserved sauce if used, and rest 3 minutes before serving.

    Time: 3 minutesTemperature: Off heat

    Look and feel: The meat has completed the stated rest on a clean platter.

    Safety: Use clean utensils and do not return cooked meat to the raw-meat platter.

Raw-contact boundary

Marinade and seasoning controls

Batch and timing

About 300 ml / 1 1/4 cups marinade

900 g / 2 pounds boneless pork shoulder

30 minutes to 4 hours under refrigeration.

Keep service sauce clean

Reserve any serving sauce before the marinade contacts raw meat.

Discard marinade that contacted raw meat; do not brush it onto cooked food.

Storage, sourcing, and substitutions

Finish the plan

Allergens

  • Soy
  • Wheat / gluten
  • Sesame

Contains soy, wheat/gluten, and sesame; verify labels and prevent cross-contact.

Make ahead and storage

Make ahead: Mix marinade up to 2 days ahead; marinate pork only within the stated refrigerated range.

Storage: Refrigerate cooked meat in a shallow covered container within 2 hours and use within 4 days pending food-safety approval.

Reheating: Reheat only the needed portion to 165°F / 74°C until steaming; avoid repeated reheating.

Leftovers: Use properly refrigerated leftovers in rice bowls or lettuce wraps within the approved window.

Ingredient sourcing

  • Choose cold intact pork shoulder and a ripe fragrant Korean or Asian pear.

Substitutions

  • Use certified gluten-free tamari only after verifying every label.
  • Firm ripe pear or unsweetened pear purée may be compared during test cooking.

Questions this draft anticipates

Recipe FAQ

Is this spicy?

This draft is soy-based and contains no chile; Korean pork bulgogi styles vary.

Why cook in batches?

Crowding traps steam and prevents controlled browning.

Video production plan

Ganjang Pork Bulgogi video is not yet produced

The manifest reserves 16:9 and 9:16 shot lists, a poster frame, captions, and a transcript. No video player, duration, upload date, or VideoObject is emitted until an approved asset exists.

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