Garden of Good and Evil Bulgogi

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  • Level: Intermediate
  • Total: 52 min
  • Prep: 25 min
  • Inactive: 20 min
  • Cook: 7 min
  • Yield: 8 servings
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1 pound pork tenderloin

1 teaspoon seasoned salt

1 tablespoon soy sauce

1 teaspoon freshly ground black pepper

2 tablespoons canola oil

2 cups cooked short-grain rice

8 outer whole leaves from head iceberg lettuce

1/2 cup diced green onions

3 tablespoons rice wine vinegar

1 teaspoon red chili flakes

3 cloves garlic, thinly sliced to equal 3 tablespoons

2 jalepenos, thinly sliced to equal 3 tablespoons

3 tablespoons Sriracha hot sauce

3 tablespoons dark miso paste

1 cup thinly sliced green cabbage


  1. Wrap pork tenderloin in plastic wrap, and place in freezer until firm but not frozen, about 20 minutes. Remove plastic and slice very thin.
  2. In a medium nonmetallic bowl, whisk together seasoned salt, soy sauce and black pepper. Add pork slices and let marinate for 5 minutes. Heat a large saute pan on high. Add oil and cook pork until cooked through, 3 minutes. Remove to a platter with rice and lettuce cups.
  3. In a small bowl mix together onions, rice wine vinegar, and chili flakes. Set aside.
  4. In assembly-line fashion, lay out in separate bowls on a platter, the onion marinade, sliced garlic, sliced jalepeno, Sriracha sauce, miso paste and cabbage.
  5. To serve, place onto a lettuce leaf, 1/2 teaspoon of sriracha, 1/2 teaspoon miso paste, 3 pieces of pork, 3 tablespoons of rice, 2 slices of garlic and jalapeno, 2 tablespoons of cabbage, and 1 teaspoon of green onions with rice wine vinegar. Roll up. Repeat with remaining lettuce leaves.
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