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Pork Bulgogi with Spring Vegies

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Pork Bulgogi with Spring Vegies is a deliciously vibrant dish that combines tender pork marinated in a sweet and spicy gochujang sauce with crisp spring vegetables. This easy-to-make recipe offers a perfect balance of flavors, making it a fantastic choice for weeknight dinners or special occasions. Serve it wrapped in fresh lettuce leaves for an interactive dining experience that will impress your family and friends.

Ingredients

Scale
  • 1 pound pork tenderloin
  • 2 tablespoons gochujang
  • 4 cloves garlic, minced
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons sugar (brown sugar preferred)
  • 1 tablespoon sesame oil
  • 1 cup carrots, julienned
  • 1 cup bell peppers, sliced (any color)
  • 4 spring onions, sliced diagonally
  • Lettuce leaves for serving
  • Optional: 1 tablespoon rice vinegar, toasted sesame seeds for garnish

Instructions

  1. Marinate the pork: In a bowl, combine sliced pork tenderloin, gochujang, soy sauce, minced garlic, sugar, and sesame oil. Let marinate for at least 30 minutes.
  2. Prepare the vegetables: Julienne the carrots and slice the bell peppers and spring onions.
  3. Cook the pork: Heat a skillet over medium-high heat with a drizzle of oil. Add marinated pork and sauté until golden brown and cooked through (5-7 minutes).
  4. Add veggies: Stir in carrots and bell peppers during the last few minutes of cooking until they're tender yet still vibrant (3-4 minutes).
  5. Final touches: Mix in spring onions right before serving. Serve wrapped in lettuce leaves.

Nutrition

Keywords: For maximum flavor, marinate the pork overnight. Swap vegetables based on seasonal availability or personal preference. Increase heat by adding chili flakes or serve with extra gochujang.

Find it online: https://homelytastes.com/irresistible-pork-bulgogi-with-spring-vegies-recipe/