Go Back
Print
Korean Pork recipe

Korean Pork with Snow Peas (Bulgogi)

A recipe reminiscent of the popular Korean “bulgogi” that’s been turned into a quick and tasty family week-night stir-fry. The star of this Korean-inspired dish is the sweet and spicy marinade which the pork soaks up guarantying big, bold flavour. Snow peas and onions are added to the pork and it’s served over basmati rice for a complete meal.

Ingredients

  • 1 large or 2 small pork tenderloin total about 1 – 1¼ pounds 450g – 550g
  • 2 garlic cloves minced
  • 2 teaspoons minced fresh ginger
  • 2 teaspoons sesame oil
  • ¼ cup low sodium soy sauce
  • 2 tablespoons lightly packed brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon chili garlic sauce or sriracha sauce use more or less as desired
  • 2 teaspoons crushed red pepper flakes use more or less as desired
  • 2 teaspoons cornstarch
  • 2 teaspoons canola or vegetable oil
  • 1 medium onion sliced
  • 200 g snow peas strings removed
  • 1 ¼ cups basmati rice
  • 2 sprigs fresh green onions white and green parts, sliced, for garnish
  • 1 tablespoon sesame seeds for garnish

Instructions

  1. Slice the pork tenderloin into thin medallions starting at one tip working to the end tip. Thinner pork slices will yield a more tender result. Place the slices in a medium bowl.
  2. In a small bowl whisk the marinade ingredients: garlic, ginger, sesame oil, soy sauce, brown sugar, rice vinegar, chili garlic sauce, chili pepper flakes and cornstarch.
  3. Add about 2 tablespoons of the marinade to the sliced pork and toss to combine. Let the pork sit at room for 5 – 10 minutes. Reserve remaining marinade.
  4. Meanwhile, bring 2 ½ cups of lightly salted water to a boil. Add rice, reduce heat to simmer, cover and cook for 15 to 20 minutes until all liquid is absorbed.
  5. Heat oil in a 12” skillet (or a wok) over medium-high heat. Add pork and cook while stirring until the pork is completely browned.
  6. Add onions and snow peas and toss to combine. Cover and cook for 2 minutes until the onions and snow peas are just tender.
  7. Whisk the marinade again and pour it into the skillet. Cook uncovered, while stirring, until the sauce bubbles and thickens slightly, about 2 minutes.
  8. Fluff rice with a fork just before serving. To serve pile the rice in individual bowls and top with a generous portion of pork and vegetables. Garnish with fresh green onions and sesame seeds.