Garden of Good and Evil Bulgogi
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 313
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 46
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 16
- Cholesterol
- 37
- Sodium
- 522
- Total: 52 min
- Prep: 25 min
- Inactive: 20 min
- Cook: 7 min
Ingredients
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
Directions
- Wrap pork tenderloin in plastic wrap, and place in freezer until firm but not frozen, about 20 minutes. Remove plastic and slice very thin.
- 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.
- In a small bowl mix together onions, rice wine vinegar, and chili flakes. Set aside.
- 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.
- 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.