Pork marinated in a sweet, spicy, and salty mixture then served in a lettuce leaf along with rice and scallions for a healthy and easy to make dinner.
Literally translated, Bulgogi means fire meat. It is usually thin, marinated slices of either beef or pork made on a grill, stove-top, or stir-fried in a pan. The dish originated in Korea.
I've made beef bulgogi several times before and I love the combination of flavors. While you can serve it over rice with steamed vegetables it's also delicious served with rice and green onions in a lettuce wrap.
One of the reasons I like making this dish is because it's a super easy recipe and can be made in under 20 minutes on a weeknight after work. I like to make the marinade in the morning before work and toss the pork in. If I'm making steamed or roasted vegetables with it I chop those up in the morning too.
Then all I have to do is clean the lettuce for the lettuce wraps, cook the rice, and saute the pork. I don't know about you but I'm a huge fan of the microwave bagged rice. It's ready in just two minutes and it's pretty good.
So once the pork is cooked I like to bring everything to the table so we can put our wraps together there. A big scoop of rice, some of the pork bulgogi, and then a sprinkle of green onions. My husband likes to add a little more soy sauce and you could certainly put steamed or roasted vegetables in the lettuce wraps as well.
- 1 lb. pork chops, sliced into thin strips
- ¼ pear or apple, grated
- 2 garlic cloves, minced
- 2 Tablespoons soy sauce
- 1 Tablespoon chili paste
- 2 teaspoons grated peeled ginger
- 1 Tablespoon brown sugar
- 1 Tablespoon sesame oil
- 1 Tablespoon rice wine vinegar
- salt and pepper
- Sliced scallions
- 4 c. cooked rice
- 1 head Bibb lettuce
- Add the pork slices, pear or apple, garlic, soy sauce, chili paste, ginger, brown sugar, sesame oil, and rice vinegar to a large zip top baggie. Seal and shake to combine.
- Let sit at room temperature for up to an hour or marinate in the refrigerator for up to eight hours.
- When ready to cook add a tablespoon of vegetable oil to a pan and add in the pork and half of the marinade.
- Saute for 3-5 minutes or until the pork is cooked through.
- Season with salt and pepper.
- To serve place a spoonful of rice on a Bibb lettuce leaf along with a scoop of the pork and sauce. Sprinkle with scallions and enjoy!
Recipe adapted from Bon Appetit
Amount Per Serving: Calories: 217Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 38mgSodium: 322mgCarbohydrates: 24gFiber: 1gSugar: 5gProtein: 14g
- Asian Chicken Slaw Salad by Making Miracles
- Asian Inspired Broccoli Slaw by Art of Natural Living
- Potsticker Sloppy Joes by A Kitchen Hoor's Adventures
- Pan-Fried Cabbage and Noodle Buns by Magical Ingredients
- Pork and Shrimp Pad Thai by That Recipe
- Pork Bulgogi Lettuce Wraps by Hezzi-D's Books and Cooks
- Szechuan Green Beans and Ground Pork by Cheese Curd In Paradise