Red Meat Allergy Friendly Gluten Free Korean Pork Bulgogi

Total time1 hr 35 min

Prep time20 min

Cook time15 min

Red Meat Allergy Friendly Gluten Free Korean Pork Bulgogi

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Ingredients

4 servings

For the pork

1 ½ lb pork shoulder, sliced ⅛-inch thick against the grain
Simple Truth Boneless & Skinless Chicken Thighs Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb Nature's Promise Boneless Skinless Chicken Thigh Family Pack
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Chef's tip
Use the same weight of boneless chicken thighs and cut them as directed. For thin slices, skewers, stir-fries, or frying, cook to 165°F (74°C). For covered braises, cook about 45 minutes; for a slow cooker, use 3 to 4 hours on low.

For the marinade

3 tbsp tamari
2 tbsp gochujang
2 tbsp brown sugar
1 tbsp sesame oil
1 tbsp rice vinegar
1 tsp fresh ginger, grated
3 cloves garlic, minced
½ medium asian pear, grated (about ¼ cup)
¼ tsp black pepper

For cooking

1 tbsp neutral oil (such as avocado oil or canola oil)
3 scallions, cut into 1-inch pieces

For serving

1 tsp sesame seeds (optional)
cooked white rice, for serving

Instructions

1
In a large mixing bowl, whisk together the tamari, gochujang, brown sugar, sesame oil, rice vinegar, grated ginger, minced garlic, grated Asian pear, and black pepper until the sugar dissolves and the mixture is smooth.
2
Add the sliced pork shoulder to the marinade and toss to coat every piece thoroughly. Cover and refrigerate for at least 1 hour and up to 8 hours.

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