Pork Bulgogi With Spring Vegetables

Used 1/8 c. brown sugar and served it over combo of zoodles and miracle noodles with a sunny side up egg on top. Delicious - and didn’t miss the extra rice carbs!

This is so savory and yummy. I’ve made it several times, keeping close to the recipe. This time, however, I changed actual cooking part. I cooked the veggies separate from the meat in 2 separate skillets. It took a bit of juggling, but the results were worth it. I lifted the meat from the marinade, then tossed the snow peas & green onions in what remained. It all goes fast once everything is assembled. The reserved marinade from first part of recipe, and some flurry rice, pulled it all together

Made it exactly as written. Thoroughly enjoyed it as did my husband. Served it with rice and a fried egg.

Made as written, but added kimchi from a local Korean restaurant and a fried egg to our final bowls along with some rice. Agreed with other notes that this is a great recipe for using up any vegetables that you have lying around and that it is a great use of a wok if you have one. Am pregnant and craving Korean, so this is going to be on steady rotation in our house for the next few weeks.

This recipe was strangely written. "Make the marinade" doesn't actually itemize the ingredients. I didn't like the idea of adding raw garlic and ginger to the finished dish, so I put them and the 2 scallions in the oil before adding the mushrooms and then the frozen stir-fry vegetables. I also agree that low-sodium soy sauce would be better. My result was excellent.

Really liked this. Used a pork tenderloin I had in the freezer. It hadn’t thawed all the way by the time I pulled it out of the fridge, which was actually perfect—I was able to slice it nice and thin while it was partially frozen. Didn’t have scallions or any fresh produce around so tossed in some frozen peas near the end and it was great. Also used creminis because I don’t like shitakes. Will definitely add this to the rotation.

For the vegetables, I used okra, bell pepper, carrots and radishes from our garden! Who knew I would have to find lots of different ways to incorporate okra? But it worked and was delicious. Served this over sweet potato glass noodles. The family loved the sauce and all the flavor.

Made this with different vegetables: okra, Swiss chard, radishes, and bell peppers from my garden - served over sweet potato glass noodles. Wonderful! The marinade/sauce was tasty, just enough spicy. The pork was juicy and tasty. Every one liked it and asked to put it on the list to repeat.

This was very good. Use a wok; it will be far easier to finish the dish.

I made this last night, so good! The marinade was flavorful and had a nice bit of heat. I couldn't find snow peas anywhere, so I used Edamame. They worked out great. I may use this marinade for other dishes too, when grilling.

Yum!!

Yumm! I used ground pork, Japanese turnip instead of radish, and rehydrated some shitakis sinceI didn't have fresh. So tasty and simple to prepare. FWIW I used TJ's lower sodium soy sauce and gochujang, and the sauce tasted very balanced to me. Adding to favorites, to use with other veggies and protein combinations as seasons change.

Wow. made as directed, pork loin, low sodium soy sauce, except used cremini mushrooms instead of shitake, with lettuce to wrap. Messy and excellent, thank you very much for this recipe. It's a keeper.

Koean seasonings are spot on. I cooked the meat under a broiler and can be done on a bbq to get charring.

I had asparagus on hand, no mushrooms so it was even springier in my opinion. Made with chicken breast, not pork and was fabulous. This goes in the rotation. Loved the flavor of gochgang and radishes.