Pork Bulgogi

My sister makes great Korean food but her ingredients/sauces are all in, well Korean, and with my allergies I  have to pass. When I crave a delicious garlic, ginger, soy sauce combination I make do with this. Serve with rice or in lettuce wraps. Serves 4.

6 small cloves garlic, minced
1/4 cup soy sauce (gluten-free)
2 Tbsp sugar
2 Tbsp sesame oil
2 tsp crushed red pepper (I chicken out and use 1 tsp of red pepper flakes )
2 tsp ginger, freshly grated (I use the tube stuff)
1/4 tsp ground pepper
1 pound pork tenderloin, very thinly sliced (this is key)
1 large onion, cut into large wedges
1 Tbsp olive oil
Toasted sesame seeds (optional)

In a medium bowl, combine garlic, soy sauce, sugar, sesame oil, crushed red pepper, ginger and pepper.

Add pork and onion wedges. Stir to coat and marinate for 10 minutes.

In a large skillet, heat olive oil over medium heat. In three batches, brown pork and onion, about 3 to 5 minutes per batch. Discard marinade.

Return all pork and onions to skillet; cook until warm. Serve with toasted sesame seeds as garnish on rice or in lettuce wraps.


Recipe from Everyday Foods.