Pork bulgogi

 

The original recipe calls this a Korean dish.  I'm not sure about the origins, but it's spicy and warm- perfect for this sub-zero weather we've been dealing with!

The veggies are all my addition.  My mother always insisted that every dinner have at least one vegetable.  I thought it was a silly rule as a kid, but I'm happily inflicting it on my own children. 

 

INGREDIENTS

• 6 small garlic cloves, minced
• 1/4 cup soy sauce
• 2 tablespoons sugar
• 2 tablespoons sesame oil
• 2 teaspoons crushed red pepper
• 2 teaspoons ginger, freshly grated
• 1/4 teaspoon ground pepper
• 1 pound pork tenderloin, very thinly sliced crosswise
• 1 large onion, cut into 12 wedges
• 1 tablespoon olive oil
• Toasted sesame seeds (optional)
• 3 cups chopped veggies- optional

 

DIRECTIONS

In a medium bowl, combine garlic cloves, soy sauce, sugar, sesame oil, crushed red pepper, ginger, and ground pepper.

Add pork tenderloin and onion wedges; marinate at least 10 minutes.

In a 12-inch skillet or wok, heat olive oil over medium heat

While you're marinating the pork, stirfry the veggies with a few TBS of oil and minced garlic.  Cook until crisp-tender (2-3 minutes).

Pour the pork & onion mix into the skillet.  Cook until no longer raw in the center (it can still be a bit pink!)  Add in the veggies to heat through and blend with sauce.

Garnish with toasted sesame seeds, if desired.

VERDICT

   

The added veggie instructions are all me.  You can certainly do it without, but why not add in some tasty vegetables?  

We loved this recipe.  Add more red pepper if you like it hot!  Don't overcook the pork- it should be tender but not overcooked and chewy.  This is definitely a keeper recipe for us!