I’m so excited the 2018 Winter Olympics in Pyeongchang South Korea are in full swing! I love watching the events and the athletes who trained so hard to achieve their dreams. The winter Olympics are about people from across the globe coming together to celebrate sports.
Because of the Olympic venue, there’s a lot of talk about the great food and culture in Korea. In my house, we’re celebrating the Olympics and Korean culture with this delicious Korean Pork with Snow Peas (Bulgogi).
This recipe is reminiscent of the popular Korean “bulgogi” (literally meaning fire-meat) which consists of thin slices of marinated pork (or beef) that are stir-fried or grilled. Taking influence from an authentic bulgogi, I’ve turned my version into a quick and tasty stir-fry, perfect for a weeknight dinner.
The star of this Korean-inspired dish is the sweet and spicy marinade that whips up in a jiffy. Thin slices of pork soak up the marinade which guarantees big, bold flavour. Snow peas and onions are added to the pork and it’s served over basmati rice for a complete meal.
Don’t bother with take-out, try making this simple pork dish at home instead! Enjoy it with your family in front of the TV while watching the winter Olympics. It’s sure to satisfy your craving for a Korean-inspired meal. It’s also lower in salt and healthier for you than take-out versions. You don’t even need a wok to make this dish, any 12” skillet works just fine!
To adjust the amount of spice, start with 1 teaspoon at a time and build up the spice level until it suits your family’s taste. I happen to love snow peas, but if they aren’t your thing, replace them with 3 – 4 cups broccoli florets. To prepare the snow peas you need to remove the strings. An easy way to do that is to grab the curly tip (stem end), snap it off and peel the string attached on the inside curve.
Recipe
Korean Pork with Snow Peas (Bulgogi)
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
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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.
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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.
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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.
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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.
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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.
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Add onions and snow peas and toss to combine. Cover and cook for 2 minutes until the onions and snow peas are just tender.
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Whisk the marinade again and pour it into the skillet. Cook uncovered, while stirring, until the sauce bubbles and thickens slightly, about 2 minutes.
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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.
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