Steps
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Step 1: Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add ½ the vinegar. Fluff and keep warm.
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add ½ the vinegar. Fluff and keep warm.
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Step 2: Mise en place
Meanwhile, mince the garlic. Thinly slice the scallion, separating the white bottom and green top. Core and thinly slice the sweet pepper. Roughly chop the cilantro leaves and stems. Thinly slice the cucumbers; toss with the remaining vinegar and ½ the chili sauce.
Meanwhile, mince the garlic. Thinly slice the scallion, separating the white bottom and green top. Core and thinly slice the sweet pepper. Roughly chop the cilantro leaves and stems. Thinly slice the cucumbers; toss with the remaining vinegar and ½ the chili sauce.
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Step 3: Sauté the sweet pepper
In a large pan, heat a drizzle of oil on medium-high. Sauté the sweet pepper, 2 to 3 min., until beginning to soften. Add ½ the soy sauce and S&P; stir well. Transfer to a bowl. Wipe out and reserve the pan.
In a large pan, heat a drizzle of oil on medium-high. Sauté the sweet pepper, 2 to 3 min., until beginning to soften. Add ½ the soy sauce and S&P; stir well. Transfer to a bowl. Wipe out and reserve the pan.
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Step 4: Start the pork bulgogi
In the same pan, heat a drizzle of oil on medium-high. Sauté the garlic and white bottom of the scallion, 1 to 2 min., until fragrant. Add the pork*; season with S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through. Add the remaining soy sauce and chili sauce; bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 1 to 2 min., until the sauce has thickened and the pork is coated.
In the same pan, heat a drizzle of oil on medium-high. Sauté the garlic and white bottom of the scallion, 1 to 2 min., until fragrant. Add the pork*; season with S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through. Add the remaining soy sauce and chili sauce; bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 1 to 2 min., until the sauce has thickened and the pork is coated.
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Step 5: Finish the pork bulgogi & serve
To the pan of pork, add the sweet pepper, cilantro and S&P; toss well. Divide the rice and pork bulgogi between your bowls. Top with the cucumbers. Garnish with the green top of the scallion. Bon appétit!
To the pan of pork, add the sweet pepper, cilantro and S&P; toss well. Divide the rice and pork bulgogi between your bowls. Top with the cucumbers. Garnish with the green top of the scallion. Bon appétit!
Nutrition Facts
Per serving763 calories
Calories from
- Protein 15%
- Carbs 52%
- Fat 33%
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Fat High 27 g 41%
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Saturated Fat High 9 g 45%
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Carbohydrates High 97 g 32%
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Fiber High 5 g 20%
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Sugar High 17 g 34%
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Protein High 29 g 57%
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Cholesterol High 98 mg 32%
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Sodium High 1,003 mg 41%
% Daily Value is based on a 2,000 calorie diet.
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