Pork Bulgogi Yakitori

June  9, 2015
6 Ratings
Photo by Bobbi Lin
  • Serves 4 to 6
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

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • RaquelG
  • Jordan
  • Alexandra V. Jones
    Alexandra V. Jones
  • SPark0101
Chef de cuisine @Shelburne hotel Seaview, WA

4 Reviews

SPark0101 June 4, 2019
This is pretty close to a traditional recipe. I had to broil it in the oven rather than grill, but it still turned out well. I marinated the meat overnight, then added halved button mushrooms to the skewers with the pork and scallions. Skewers were broiled on a sheet pan for 3-5 minutes per side because my pork was a bit on the thick side.
RaquelG March 20, 2017
Alexandra, would sriracha be an acceptable substitute for gochujang sauce?
Jordan July 12, 2015
Loved this, Alexandra. Had to adapt to my skillet thanks to my tiny city apartment, but it turned out super well. So flavorful, and it also adapted well when I threw it into a rice bowl for lunch the next day.
Alexandra V. July 12, 2015
Awesome! So glad it worked out well for you!