Spicy Pork Bulgogi with Gochujang

Name: Spicy Pork Bulgogi with Gochujang
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1.5 pound pork shoulder (thinly sliced); 0.25 cup gochujang; 2 tablespoon soy sauce; 1 tablespoon sesame oil; 1 tablespoon brown sugar; 1 tablespoon fresh ginger (grated); 3 clove garlic (minced); 0.5 yellow onion (thinly sliced); 0.5 green bell pepper (thinly sliced); 2 cup jasmine rice; 1 English cucumber (thinly sliced); 2 tablespoon rice vinegar; 1 teaspoon sugar; 0.25 teaspoon salt; 2 tablespoon green onions (chopped, for garnish); 1 teaspoon sesame seeds (toasted, for garnish)

Thinly sliced pork marinated in a sweet and spicy gochujang sauce, quickly stir-fried and served with fluffy jasmine rice and a refreshing cucumber salad.

Prep: 20 min
Cook: 20 min
Total: 40 min
Servings: 4
Cuisine: Korean
Difficulty: Medium
Cost: $3.47/serving

Dietary

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

Ingredients

1.5 pound pork shoulder (thinly sliced)
0.25 cup gochujang
2 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon brown sugar
1 tablespoon fresh ginger (grated)
3 clove garlic (minced)
0.5 yellow onion (thinly sliced)
0.5 green bell pepper (thinly sliced)
2 cup jasmine rice
1 English cucumber (thinly sliced)
2 tablespoon rice vinegar
1 teaspoon sugar
0.25 teaspoon salt
2 tablespoon green onions (chopped, for garnish)
1 teaspoon sesame seeds (toasted, for garnish)

Instructions

In a medium bowl, combine gochujang, soy sauce, sesame oil, brown sugar, grated ginger, and minced garlic. Add the thinly sliced pork shoulder and toss to coat thoroughly. Marinate for at least 20 minutes at room temperature, or up to 4 hours in the refrigerator.
Cook jasmine rice according to package instructions.
Prepare the cucumber salad: In a small bowl, whisk together rice vinegar, 1 teaspoon sugar, and 1/4 teaspoon salt. Add the thinly sliced English cucumber and toss to coat. Set aside.
Heat a large skillet or wok over medium-high heat. 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. Add the sliced yellow onion and green bell pepper during the last 2 minutes of cooking.
Serve the spicy pork bulgogi immediately over the cooked jasmine rice, with the cucumber salad on the side. Garnish with chopped green onions and toasted sesame seeds, if desired.

Notes

Adjust the amount of gochujang to your preferred spice level. For milder flavor, reduce to 2-3 tablespoons.

Nutrition (per serving)

Calories: 700
Protein: 52.3 g
Carbohydrates: 65.5 g
Fat: 25.1 g
Fiber: 3.4 g
Sodium: 1580 mg
Saturated Fat: 8.7 g
Sugar: 18.2 g
Cholesterol: 130 mg