Bulgogi - Croatian Style


Bulgogi - Croatian Style

Croatian Bulgogi - A Twist on the Classic Korean Dish

Bulgogi is a popular Korean dish made with marinated beef that is grilled or stir-fried. In this Croatian adaptation, we use a similar marinade but substitute the beef with pork. The result is a delicious and flavorful dish that is perfect for any occasion.

Jan Dec

15 minutes

10 minutes

2 hours 25 minutes (including marinating time)

4 servings


Low-carb, High-protein, Dairy-free, Gluten-free, Paleo


Vegetarian, Vegan, Kosher, Halal, Pescatarian


The main difference between the Korean and Croatian versions of Bulgogi is the type of meat used. While the Korean version uses beef, we use pork in this recipe. Additionally, we incorporate some Croatian spices and herbs to give the dish a unique flavor. We alse have the original recipe for Bulgogi, so you can check it out.


  • Calories: 300 kcal / 1255 KJ
  • Fat: 12g (3g saturated)
  • Carbohydrates: 16g (14g sugars)
  • Protein: 30g
  • Fiber: 1g
  • Salt: 2.5g


  1. 1.
    In a large bowl, whisk together soy sauce, honey, red wine, olive oil, sesame oil, garlic, ginger, paprika, oregano, black pepper, and cayenne pepper.
  2. 2.
    Add the sliced pork to the marinade and toss to coat. Cover and refrigerate for at least 2 hours, or overnight.
  3. 3.
    Heat a large skillet over medium-high heat. Add the marinated pork and cook for 5-7 minutes, or until browned and cooked through.
  4. 4.
    Garnish with chopped green onions and cilantro.

Treat your ingredients with care...

  • Pork tenderloin — For best results, slice the pork as thinly as possible. This will help it cook quickly and evenly.

Tips & Tricks

  • If you don't have red wine, you can substitute it with apple cider vinegar or rice vinegar.
  • For a spicier version, add more cayenne pepper or red pepper flakes.
  • Serve with steamed rice or lettuce leaves for a low-carb option.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Serving advice

Serve hot with a side of steamed rice or lettuce leaves.

Presentation advice

Garnish with chopped green onions and cilantro for a pop of color.