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Easy Korean Pork Bulgogi in One Pot (Ryu Soo-young Style)

Healthy Ryu Soo-young Pork Bulgogi made with allulose instead of sugar. Enjoy this easy Korean one-pot recipe with rich flavor and less added sugar.
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😽 Seouler0 mins read

If you're looking for an easy Korean comfort food recipe that's both satisfying and healthier than traditional bulgogi, this Healthy Ryu Soo-young Pork Bulgogi is an excellent place to start.

Korean home cooks are always searching for recipes that are simple enough for busy weeknights without sacrificing flavor. One of the people who has become famous for exactly that style of cooking is Ryu Soo-young, also known as Eonam Teacher (어남선생).

Among his many recipes, one that may surprise many people is his Pork Ttukbaegi Bulgogi. While Korean ttukbaegi bulgogi is traditionally made with beef, this version uses thinly sliced pork to create a delicious, budget-friendly meal that's easy enough for everyday cooking.

For this healthier adaptation, sugar is replaced with allulose while preserving the rich, savory flavors that make this Korean dish so comforting.

If you'd like to compare this version with the original recipe, be sure to watch Ryu Soo-young's official YouTube video after finishing this article.

Easy Korean Pork Bulgogi in One Pot (Ryu Soo-young Style)


Table of Contents

Why You'll Love This Recipe

  • Everything cooks in just one pot, making cleanup quick and easy.
  • Allulose replaces sugar for a lower-sugar version without losing the familiar sweet-savory balance.
  • Thinly sliced pork provides plenty of protein while remaining affordable.
  • The rich broth and tender meat make it a comforting Korean home-cooked meal.
  • Leftover broth pairs beautifully with mushrooms, tofu, napa cabbage, or other vegetables for another satisfying meal.

Ingredients

Servings: 2–3

  • 500 g (1.1 lb) thinly sliced pork
  • 5 tablespoons soy sauce
  • 6½ tablespoons soju or dry white wine
  • 300 ml water
  • 3 tablespoons allulose
  • 4–5 cloves garlic, thinly sliced
  • ¼ green onion, diagonally sliced into large pieces
  • A pinch of salt
  • A pinch of black pepper
  • 1 small slice of fresh ginger
  • ½ tablespoon liquid allulose
  • 1 tablespoon perilla oil

Step-by-Step Instructions

1. Brown the Pork

Add the sliced pork to a small pot without oil. Cook over medium heat until the meat begins to brown naturally.

2. Build the Flavor Base

Add the sliced garlic, allulose, salt, and black pepper. Continue cooking until the garlic becomes fragrant and the pork develops a rich golden color.

3. Simmer the Broth

Pour in the soy sauce, soju (or dry white wine), and water.

Let everything simmer over medium heat until the broth slightly reduces and the pork becomes deeply flavorful.

4. Add the Green Onion

Once the pork develops a deep brown color, add the diagonally sliced green onion.

Cook for another minute or two until slightly softened while keeping some freshness.

5. Finish the Dish

Add the slice of ginger, liquid allulose, and perilla oil.

Allow the ginger to infuse the broth briefly before removing it just before serving.

Nutrition Facts (Estimated)

Per serving (⅓ of recipe)

  • Calories: approximately 350 kcal
  • Protein: approximately 30 g
  • Fat: approximately 21 g
  • Carbohydrates: approximately 8 g
  • Fiber: approximately 1 g
  • Sugars: approximately 3 g

Nutrition information is an estimate and may vary depending on ingredients, brands, and portion sizes.

Healthy Changes from the Original Recipe

This recipe stays true to the comforting flavors of Ryu Soo-young's original dish while making a few adjustments for a healthier everyday meal.

  • Sugar is replaced with allulose to reduce added sugar.
  • Liquid allulose provides a touch of sweetness at the end without significantly increasing sugar content.
  • Dry white wine can be used as an easy alternative to soju.
  • The finished dish naturally fits many lower-carb eating patterns thanks to its high protein content and minimal carbohydrates.

Rather than changing the character of the dish, these small modifications simply make it easier to enjoy as part of a balanced Korean diet lifestyle.

What Is Korean Ttukbaegi Bulgogi?

Ttukbaegi Bulgogi (뚝배기불고기) is one of Korea's most beloved comfort foods. The name comes from ttukbaegi, a traditional Korean earthenware pot that keeps food hot throughout the meal.

Unlike classic Korean bulgogi, which is often grilled, ttukbaegi bulgogi is gently simmered in a savory broth. The result is tender meat with a rich, flavorful soup that's perfect for spooning over a bowl of steamed rice.

Beef is the traditional choice for this dish, but modern Korean home cooking often adapts recipes based on what's affordable and readily available. Ryu Soo-young's pork version is a great example of this practical approach, making a familiar Korean favorite easier to prepare for everyday meals.

Who Is Ryu Soo-young?

Ryu Soo-young is a popular Korean actor who has also earned a strong reputation for his approachable home cooking. International audiences may know him less as a television personality than Korean viewers do, but in Korea he has become one of the country's most trusted celebrity home cooks.

Through the hit KBS television program Fun-Staurant (신상출시 편스토랑), he shares recipes that emphasize simple techniques, accessible ingredients, and reliable results. His practical cooking style has inspired many people to prepare Korean meals at home with confidence.

This Pork Ttukbaegi Bulgogi perfectly reflects his philosophy: uncomplicated ingredients, one-pot cooking, and big flavor without unnecessary complexity.

Frequently Asked Questions

Can I use regular sugar instead of allulose?

Yes. The recipe will still work well, although it will contain more added sugar. If using regular sugar, you may want to slightly reduce the amount to suit your taste.

What can I substitute for soju?

Dry white wine is an excellent substitute. Cooking sake also works well and provides a similar depth of flavor.

Which cut of pork is best?

Thinly sliced pork shoulder, pork collar (neck), or pork prepared for bulgogi all produce tender, flavorful results.

Is this recipe suitable for a low-carb diet?

Compared with many traditional Korean bulgogi recipes, this version contains less added sugar by using allulose. Pairing it with cauliflower rice or extra vegetables can make it even more suitable for lower-carb eating.

Where can I watch the original recipe?

The original recipe was introduced by Ryu Soo-young on KBS's Fun-Staurant. If you'd like to see his cooking techniques and compare them with this healthier adaptation, we highly recommend watching the official YouTube video.

Final Thoughts

If you enjoy hearty Korean comfort food but want a healthier everyday version, this Healthy Ryu Soo-young Pork Ttukbaegi Bulgogi is an excellent recipe to add to your meal rotation.

By replacing sugar with allulose while keeping the savory broth, aromatic garlic, fresh green onion, and nutty perilla oil, this adaptation preserves the character of the original dish with less added sugar.

Whether you're exploring Korean home cooking for the first time or searching for healthier Korean recipes, this one-pot meal is simple enough for busy weeknights and satisfying enough to serve the whole family.

For the authentic cooking method and additional tips, don't forget to watch Ryu Soo-young's original recipe on the official KBS YouTube channel.



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