Pressure Cooker Dae Ji Bulgogi Korean Spicy Pork
Tender sliced pork shoulder braised in a spicy-sweet gochujang sauce, then seared with onions to caramelize. A savory Korean main that's naturally low-carb.
Ingredients
Method
Completed steps 0
Combine pork slices, sliced onion, ginger, garlic, soy sauce, rice wine, sesame oil, Splenda, gochujang, gochugaru, and water in the pressure cooker pot. Marinate at least 1 hour, or up to 24 hours if time allows.
Cook at high pressure for 20 minutes. Allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.
Heat a wide cast iron or heavy skillet over high heat until very hot.
Transfer the pork and sliced onions to the hot pan and add ¼ to ½ cup of the braising sauce from the pot.
Stir and let the sauce sizzle and caramelize, cooking until the liquid evaporates and coats the meat, about 5–7 minutes.
Once the sauce is reduced and onions are soft, transfer to a serving dish and top with sesame seeds and green scallions.
Serve any remaining sauce on the side.
Notes
Marinating overnight deepens the flavor; even 1 hour yields good results.
The high-heat pan sear is essential—it caramelizes the sauce and adds textural contrast to the tender pork.
Reserve leftover sauce to drizzle over rice or vegetables.
Calories: 189 kcal · Carbs: 9 g · Protein: 15 g · Fat: 9 g · Fiber: 1 g · Sugar: 3 g
Adapted from twosleevers.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.