National Nutrition Month: Korean pork bulgogi

National Nutrition Month: Korean pork bulgogi

Yield: 4 servings


1 pound pork tenderloin

3 cloves garlic, minced

1 tablespoon fresh ginger, peeled and grated (about 1-inch piece)

1/4 cup low sodium soy sauce

1 teaspoon red chili flakes

1/2 pear, grated

1 tablespoon sesame oil

1 tablespoon light brown sugar

2 green onions, chopped for garnish

2 tablespoons vegetable oil, for cooking meat

Method of Preparation:

1. Prepare the pork tenderloin by cutting it into very thin slices. Place the meat in a plastic airtight bag. Set aside.

2. In a medium bowl, add garlic, ginger, soy sauce, chili flakes, pear, sesame oil and brown sugar. Whisk everything together well. Pour marinade over pork, sealing bag tightly and shake until all the pork is covered. Let marinate at room temperature for 30 minutes or refrigerate for up to eight hours.

3. In large skillet, over medium-high heat, heat one tablespoon of vegetable oil. Add half of the pork to skillet and arrange in a single layer. Cook about 3 minutes without touching meat, or until meat starts to brown, almost to a char. Turn it over and cook another three minutes. Remove from skillet and place in bowl and set aside.

4. Add remaining tablespoon of vegetable oil to the skillet. When hot, add remaining meat and marinade. Repeat steps in #3.

5. Serve pork over cooked rice or noodles and garnish with chopped green onions.

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