Pork Bulgogi with Spring Vegetables

INGREDIENTS:

For the Marinade and Sauce

  • ½ cup soy sauce

  • ¼ cup gochujang

  • ¼ cup light brown sugar

  • 1 tablespoon plus 1 teaspoon white sesame seeds, plus more for serving

  • 2 tablespoons neutral oil, such as grapeseed, avocado or sunflower

  • 1 teaspoon toasted sesame oil

  • 2 cloves garlic, finely grated or minced

  • 1 (2-inch) piece ginger, finely grated or minced

  • 2 scallions, thinly sliced

For the Pork and Vegetables

  • 1 pound boneless pork chops, tenderloin or loin, thinly sliced

  • 1 tablespoon neutral oil, such as grapeseed, avocado or sunflower

  • 4 ounces shiitake mushrooms, sliced (about 1½ cups)

  • ½ cup thinly sliced radishes (about 5)

  • 8 ounces snow peas, strings removed and halved crosswise (about 2½ cups)

  • 6 scallions, white and green parts thinly sliced

  • Cooked rice or lettuce leaves, for serving

50 Minutes door to door

PREPARATION:

  • Step 1

    Make the marinade: Add marinade ingredients to a medium bowl and whisk until combined. In a small bowl, reserve half the marinade at room temperature for serving.

  • Step 2

    Add pork to the marinade in the medium bowl and refrigerate for at least 30 minutes and up to 2 hours.

  • Step 3

    In a large skillet over medium-high heat, add neutral oil. Once the oil is hot, add mushrooms. Let sear, stirring once or twice, until just tender and caramelized, 4 to 7 minutes.

  • Step 4

    Raise heat to high. Add pork along with its marinade, radishes, snow peas and all but 2 tablespoons of the scallions (reserve for garnish) to pan. Let cook, stirring often, until the pork is just cooked through, about 3 to 5 minutes. (Take care not to overcook it; it won’t brown, and it may still look slightly pink inside).

  • Step 5

    Garnish with reserved scallions and sesame seeds, and serve hot over rice with reserved marinade for drizzling.