Korean Bulbogi

Contributed By: Kay Davis


1 lb. pork sliced thinly
2 cloves garlic crushed
2 green onions chopped
1 yellow onion chopped
2 tblsp. Toasted sesame seeds
pinch of black pepper
2 tablespoons sugar or honey
3 tablespoon red pepper paste
1 tablespoon red pepper flakes


Mix all ingredients together and refrigerate overnight for best results or a minimum of 1 hr.
Cook over medium-high heat in frying pan, stirring occasionally until well done and browned.
Serve with white rice.

Helpful Hints:

Kay?s note: for the red pepper paste, any good Asian garlic chili sauce is an excellent substitute.
This recipe can also be made with beef or chicken.

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