Pork Bulgogi With Spring Vegetables

Pork Bulgogi With Spring Vegetables

4 servings
In this easy recipe, a deeply flavored Korean bulgogi marinade is paired with sliced pork, which is seared in a skillet with snow peas, radishes and mushrooms. You can use the basic recipe as a template, substituting other proteins like chicken, tofu or, most traditionally, beef for the pork, and whatever quick-cooking vegetables you like: cherry tomatoes, zucchini, broccoli florets are all great options. Don’t worry about browning the pork here. The goal is to sear it long enough to just cook it through, while the sauce condenses and caramelizes, coating the meat and vegetables.

Ingredients

  • soy sauce
    ½ c
  • gochujang
    ¼ c
  • light brown sugar
    ¼ c
  • plus 1 teaspoon white sesame seeds

    plus more for serving

    1 tbsp
  • neutral oil

    such as grapeseed, avocado or sunflower

    2 tbsp
  • sesame oil
    1 tsp
  • garlic
    2 clove
  • piece ginger

    2-inch

    1
  • scallions
    2
  • boneless pork chops

    tenderloin or loin

    1 lb
  • neutral oil

    such as grapeseed, avocado or sunflower

    1 tbsp
  • shiitake mushrooms
    4 oz
  • radishes
    ½ c
  • snow peas

    strings removed and halved crosswise

    8 oz
  • scallions

    white and green parts thinly sliced

    6
  • Cooked rice or lettuce leaves

    for serving

Directions

  1. 1

    Make the marinade: Add marinade ingredients to a medium bowl and whisk until combined. In a small bowl, reserve half the marinade at room temperature for serving.

  2. 2

    Add pork to the marinade in the medium bowl and refrigerate for at least 30 minutes and up to 2 hours.

  3. 3

    In a large skillet over medium-high heat, add neutral oil. Once the oil is hot, add mushrooms. Let sear, stirring once or twice, until just tender and caramelized, 4 to 7 minutes.

  4. 4

    Raise heat to high. Add pork along with its marinade, radishes, snow peas and all but 2 tablespoons of the scallions (reserve for garnish) to pan. Let cook, stirring often, until the pork is just cooked through, about 3 to 5 minutes. (Take care not to overcook it; it won’t brown, and it may still look slightly pink inside).

  5. 5

    Garnish with reserved scallions and sesame seeds, and serve hot over rice with reserved marinade for drizzling.

Pork Bulgogi With Spring Vegetables

Pork Bulgogi With Spring Vegetables

60 min4 servings518 cal

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