Korean Pork Bulgogi
Servings: 6
Total Time: 2 1/2 hours
Ingredients
1 1/2 to 2 lbs pork butt, thinly sliced
1 large yellow onion, thinly sliced
1/2 cup chopped green onion
1 TBSP fresh grated ginger
1 small pear, peeled, seeded, and grated
2 cloves garlic, minced
2 TBSP red pepper flakes
1/4 cup soy sauce
1/4 cup sesame oil
1 TBSP honey
4 cups cooked rice (1 1/3 cups uncooked) for serving
Directions
1. Place pork slices in a large sealable plastic bag. Combine the remaining ingredients in a mixing bowl and pour into the plastic bag over the pork. Remove air from the bag and seal, massage the bag to make sure all the pork has marinade on it. Refrigerate and allow to marinate for at least 2 hours (up to 24 hours).
2. Add pork and marinade in a wok or large non-stick pan over high heat and cook, stirring occasionally, for 20 to 25 minutes or until liquid is evaporated, pork is cooked through and slightly charred. Serve with rice.
2. Add pork and marinade in a wok or large non-stick pan over high heat and cook, stirring occasionally, for 20 to 25 minutes or until liquid is evaporated, pork is cooked through and slightly charred. Serve with rice.
