Ginger-Soy Pork Bulgogi

Thinly sliced pork marinated in a savory, slightly sweet, and spicy ginger-soy sauce, quickly stir-fried and served with brown rice, crisp steamed snap peas, and tangy kimchi.

• Prep: 30 min
• Cook: 20 min
• Total: 50 min
• Servings: 6
• Cuisine: Korean
• Difficulty: Medium
• Cost: $2.99/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• fresh
• savory
• spicy
• stir-fry

Ingredients

• 1.5 pound pork tenderloin (thinly sliced against the grain)
• 0.5 cup low-sodium soy sauce
• 2 tablespoon brown sugar (packed)
• 1 tablespoon toasted sesame oil
• 1 tablespoon fresh ginger (grated)
• 3 clove garlic (minced)
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes
• 1 tablespoon vegetable oil
• 1.5 cup brown rice
• 3 cup water
• 12 ounce fresh snap peas (trimmed)
• 1 cup kimchi
• 2 tablespoon sesame seeds
• 0.25 cup green onions (chopped)

Instructions

1. In a large bowl, whisk together the low-sodium soy sauce, brown sugar, toasted sesame oil, grated fresh ginger, minced garlic, 1/2 teaspoon black pepper, and red pepper flakes (if using) to make the marinade. Add the thinly sliced pork and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 20 minutes, or up to 2 hours.
2. Cook brown rice according to package directions. In a medium saucepan, combine 1 1/2 cups uncooked brown rice and 3 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 40-45 minutes until water is absorbed. Let stand, covered, for 5 minutes, then fluff with a fork.
3. Steam the trimmed fresh snap peas until crisp-tender, about 3-5 minutes. This can be done in a steamer basket over boiling water or in the microwave with a splash of water.
4. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated pork in a single layer (cook in batches if necessary to avoid overcrowding) and stir-fry for 4-6 minutes, until cooked through and slightly caramelized.
5. Serve the Ginger-Soy Pork Bulgogi immediately over the cooked brown rice, alongside the steamed snap peas and kimchi. Garnish with sesame seeds and chopped green onions, if desired.

Notes

Freezing the pork for 20-30 minutes before slicing can make it easier to get very thin cuts. Adjust red pepper flakes to control spice level.

Nutrition (per serving)

• Calories: 485
• Protein: 44.2 g
• Carbohydrates: 44.5 g
• Fat: 15.1 g
• Fiber: 7.9 g
• Sodium: 790 mg
• Saturated Fat: 3.2 g
• Sugar: 10.5 g
• Cholesterol: 115 mg