Tangy Korean Pork Bulgogi with Pickled Sour Radish

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Marinated pork bulgogi with a vibrant, sour kick from homemade pickled radish, delivering a perfect balance of sweet, spicy, and acidic flavors. This korean-inspired pork ready in about 50 minutes pairs thinly sliced pork shoulder, soy sauce, gochujang (Korean chili paste) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 10 min Serves 4 Korean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, combine 3 tbsp soy sauce, 1 tbsp gochujang, 1 tbsp sesame oil, 2 tbsp brown sugar, 2 cloves grated garlic, 1 tsp grated ginger, and 2 chopped green onions; stir well to create the marinade.
  2. Step 2: Toss 1 lb thinly sliced pork shoulder in the marinade, cover, and refrigerate for at least 30 minutes to absorb flavors.
  3. Step 3: For the pickled radish, combine 1/2 cup rice vinegar, 1/2 cup water, 2 tbsp sugar, and 1 tsp kosher salt in a saucepan; heat over medium until sugar dissolves, then pour over 1 cup julienned daikon radish in a jar. Let sit for at least 20 minutes.
  4. Step 4: Heat a large skillet over medium-high heat and cook the marinated pork for 5-7 minutes, stirring occasionally until pork is cooked through and edges caramelize.
  5. Step 5: Serve the pork bulgogi topped with pickled radish and a sprinkle of 1 tbsp toasted sesame seeds for a bright, sour contrast.

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Frequently asked questions

How long does Tangy Korean Pork Bulgogi with Pickled Sour Radish take to make?

Total time is about 50 minutes (40 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tangy Korean Pork Bulgogi with Pickled Sour Radish?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced pork shoulder from drying out.

Can I substitute ingredients in Tangy Korean Pork Bulgogi with Pickled Sour Radish?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tangy Korean Pork Bulgogi with Pickled Sour Radish for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Tangy Korean Pork Bulgogi with Pickled Sour Radish?

Korean pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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