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Pork Bulgogi With Spring Vegetables

Pork Bulgogi With Spring Vegetables

David Malosh for The New York Times. Food Stylist: Simon Andrews.

Bulgogi literally translates to "fire meat," but this really isn't that hot spice-wise. This is an adaptation that includes some veg, so it works well over rice.

Recipe adapted from

NYT Cooking
Overall rating from Tomahto users

Ingredients

  • 1 pound pork loin, thinly sliced (e.g. shabu shabu style)
  • 1 tablespoon peanut oil or other neutral oil (e.g. avocado, canola, grapeseed, etc.)
  • 4 ounces fresh shiitake mushrooms, sliced (about 1 ½ cups)
  • ½ cup daikon, sliced into dollar-sized, paper-thin coins
  • 8 ounces snow peas, strings removed and cut in half
  • 6 scallions, white and green parts, thinly sliced
  • Jasmine rice or lettuce leaves, for serving

For the Marinade

  • 1 Asian pear, peeled, cored, and grated
  • ¼ cup soy sauce
  • ¼ cup low-sodium soy sauce
  • ¼ cup gochujang
  • 1½ tablespoons gochugaru
  • ¼ cup light brown sugar
  • 4 teaspoons white sesame seeds, plus more for garnish
  • 2 tablespoons peanut oil or other neutral oil (e.g. avocado, canola, grapeseed, etc.)
  • 1 teaspoon toasted sesame oil
  • 1 head of garlic gloves, grated, pressed, or smashed and minced
  • 1 2-inch piece of ginger, grated
  • 2 scallions, thinly sliced

Steps

  1. Add the marinade ingredients to a large bowl and whisk until combined. Reserve half of the marinade in a separate container at room temperature for serving.
  2. Add the pork to the remaining marinade and refrigerate for at least 30 minutes or up to 2 hours.
  3. Heat a wok or large skillet over medium-high. When hot, add the oil.
  4. When the oil shimmers, add the mushrooms.
  5. Sear the shrooms, stirring once or twice, until just tender and caramelized (~4-7 mins).
  6. Raise the heat to high.
  7. Add the pork with marinade, daikon, snow peas, and all but 2 tablespoons of the scallions to the wok. Reserve the remaining scallions for garnish.
  8. Stir fry until the pork is cooked through (~3-5 mins). Do not overcook.

To Serve

  1. Garnish with reserved scallions and sesame seeds.
  2. Serve hot over rice or with lettuce leaves as wraps
  3. Use the remaining marinade to drizzle.

Pro Tips

  • You can use snap peas here, but you will want to par-boil or stir-fry them for a bit unless you like them crunchy.

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Recipe Tags

Pork

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