Spicy Pork Bulgogi
Thin-sliced pork marinated in a spicy, umami-rich blend of gochujang, soy sauce, and aromatics. Grilled or pan-seared until caramelized, served with swappable proteins, grains, and vegetables.
Ingredients
Method
Slice the pork tenderloin thinly, about 1/4 inch thick, cutting against the grain for maximum tenderness.
In a shallow bowl, whisk together red curry paste, soy sauce, honey, grated ginger, minced garlic, sesame oil, and rice vinegar.
Add the sliced pork to the marinade, tossing to coat all pieces evenly. Let sit at room temperature for 15 minutes, or refrigerate up to 24 hours.
Heat a grill or cast-iron skillet over medium-high heat until very hot. Working in batches, cook the pork slices 2–3 minutes per side until caramelized and cooked through.
Divide cooked rice into serving bowls and top with bulgogi, sliced red onion, and chopped green onion. Garnish with toasted sesame seeds.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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