Eosinophilic Esophagitis Friendly Spicy Korean Pork Bulgogi
Total time1 hr 5 min
Prep time20 min
Cook time15 min
5.0(11)
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Learn more →Ingredients
4 servings
For the marinade and pork
- 1.5 lb pork shoulder (boston butt), sliced ⅛-inch thick
- 3 tbsp gochujang (korean red chili paste)
- 2 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tbsp sesame oil
- 1 tbsp rice wine (mirin or sake)
- 1 tbsp brown sugar
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ medium asian pear or bosc pear, grated (about ¼ cup)
- 1 tsp gochugaru (korean red pepper flakes)
For the stir-fry
- ½ medium yellow onion, thinly sliced
- 3 stalks green onion, cut into 2-inch pieces
- 1 tbsp neutral oil (such as vegetable or canola oil)
For serving
- 1 tsp sesame seeds, for serving (optional)
- steamed white rice, for serving
Instructions
- 1
In a large mixing bowl, whisk together the gochujang, soy sauce, sesame oil, rice wine, brown sugar, garlic, ginger, grated pear, and gochugaru until smooth and fully combined.
- 2
Add the sliced pork shoulder and sliced yellow onion to the marinade and toss until every piece is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
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