Korean Bulgogi Pork

• Gluten free

• Meat

  • 1 lb Pork tenderloin

• Produce

  • 3 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 2 Green onions
  • 1/2 Pear
  • 1 tbsp Red chili flakes

• Condiments

  • 1/4 cup Soy sauce, low sodium

• Baking & Spices

  • 1 tbsp Brown sugar, light

• Oils & Vinegars

  • 1 tbsp Sesame oil
  • 2 tbsp Vegetable oil

Found on jocooks.com

Description

Directions

• Prepare the pork tenderloin by cutting it into really thin slices. Place the meat in a ziploc bag. Set aside.
• In a bowl add the garlic, ginger, soy sauce, chili flakes, pear, sesame oil and brown sugar. Whisk everything together well. Pour the marinade over the pork, close the ziploc bag and shake it around a bit to make sure that the all the pork meat is covered in the marinade. Let it marinate at room temperature for 30 minutes or refrigerate for up to 8 hours.
• Add 1 tbsp of the vegetable oil to a large skillet and heat it over medium high heat. Add half of the meat to the skillet and arrange it so that its in a single layer. Cook it for about 3 minutes without touching the meat, or until the meat starts to brown, almost char, then turn it and cook for another 3 minutes until its browned on both sides. Remove from skillet to a bowl and set aside.
• Add the remaining tbsp of vegetable oil and remaining meat along with remaining marinade. Repeat cooking the same as above.
• Serve over cooked rice or noodles and garnish with chopped green onions.

Nutrition