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The combination of spicy pork bulgogi and fresh bean sprouts scream healthy and deliciousness! The juices from the bean sprouts seep into the meat and offer a drool-worthy one pan meal. Save some room in your stomachs for part two of your dinner series with a kimchi fried rice recipe.
Serves: 6 | Total Cooking Time: 1 hour
Ingredients
450 g Bean Sprouts
2.50 lbs Frozen Pork Thin & Roll Single Rib Belly
350 g Onion, sliced
80 g Perilla Leaves, sliced
280 g Green Onion, thinly sliced
Sesame Seeds
Fried Rice
420 g Cooked Rice
1 tbsp Sesame Oil
190 g Kimchi, chopped
55 g Green Onion, thinly sliced
Dried Seaweed
Sesame Seeds
Sauce
4 tbsp Soy Sauce
4 ½ tbsp Gochugaru
4 tbsp Mirin
3 tbsp Sugar
1 tbsp Sesame Oil
4 tbsp Garlic, minced
3 tbsp Gochujang
1 tbsp Green Plum Syrup
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