This is traditionally made with thin slices of beef, but we had it in a Hello Fresh meal with pork tenderloin and enjoyed the flavor so much that I decided to recreate it. Traditionally it is served in thin slices, but works well on steaks and cutlets too.
BULGOGI (FIRE – Korean) BBQ PORK
1 pork tenderloin cut into 1 inch steaks
1/2 small pear or Japanese apple, peeled and coarsely grated
1/4 cup Bragg’s liquid aminos
2 tablespoons brown sugar
2 tablespoons toasted sesame oil
3 cloves garlic, FINELY minced
2 teaspoons freshly grated ginger
1 tablespoon Gochujang
1 tablespoons avocado oil
1 tablespoon butter
2-3 green onions, thinly sliced, whites and greens separated
1 teaspoon toasted sesame seeds
- In a medium bowl, stir together the grated pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. Set aside for the moment.
- Preheat oven to 425°.
- Lightly spray a small sheet pan with non stick spray. Set aside.
- Pat pork steaks dry with paper towels.
- Generously season pork all over with salt and pepper.
- Heat 1 tablespoon of avocado oil in a large skillet over medium heat.
- Add pork; sear, turning occasionally, until browned all over, 4-8 minutes.
- Add to sheet pan in a single layer.
- Roast on top rack for 10-12 minutes until steaks are cooked through. Turn them over half way through.
- Using the skillet the pork steaks were seared in heat butter over medium heat.
- Add green onion whites and sear 1-2 minutes.
- Pour in sauce ingredients from the bowl and bring to a SLOW boil.
- Reduce heat and simmer until thick. Add 1 tablespoon of water at a time to thin out the sauce if necessary.
- Thinly slice pork crosswise, if desired.
- Drizzle pork and rice with sauce.
- Sprinkle with scallion greens and toasted sesame seeds.