Pork Bulgogi Yakitori

June  9, 2015
Photo by Bobbi Lin
Author Notes

Because everything is more fun on a stick. This fuses a few of my favorite recipes to make Bulgogi a bit more portable. —Alexandra V. Jones

Test Kitchen Notes

This was a very well balanced marinade. It took no time to put together and the skewers couldn't be simpler. It's the perfect recipe for a barbecue party. I marinated the pork for 3 hours and the result was perfect. The sweet, garlicky, spicy (but not too spicy) taste is definitely a crowd pleaser. Put some Korean chile sauce on the side if you're looking for more spice. This would go great with some rice and maybe some pineapple or kimchi. I am definitely making this one again. —Dawne Marie

  • Serves 4 to 6
  • 1/3 cup soy sauce
  • 1/3 cup mirin
  • 2 tablespoons gochujang sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons brown sugar
  • 1 tablespoon rice wine vinegar
  • 3 cloves garlic, minced
  • 2 pounds pork sirloin, thinly sliced
  • 8 green onions, quartered
In This Recipe
  1. In a large bowl, mix together the soy sauce, mirin, gochujang sauce, sesame oil, brown sugar, rice wine vinegar, and garlic. Add the sliced pork and place in the refrigerator to allow to marinate for least 2 hours.
  2. Soak twelve 6-inch skewers in water for 30 minutes, then alternate skewering the meat and onions on each, evenly dividing it among the 12 skewers.
  3. Grill over medium high heat for about 5 minutes, then flip and grill for 3 additional minutes. Serve with a semi-sweet hard cider.

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Hack blogger, Ogden UT, born cook who moved to Portland, OR in 2011. Has never met a Vietnamese noodle soup or spring roll she did not like.