For the Pork Bulgogi:
- 1 lb pork tenderloin
- ¼ cup low-sodium soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp light brown sugar
- 3 cloves garlic, minced
- 1 Tbsp chopped fresh ginger (or 2 tsp dry ground ginger)
- 3 tsp crushed red pepper flakes, or more if you like a spice!
- 2 green onions, chopped, divided
- 2 tbsp vegetable oil, for cooking meat
For the Bulgogi Bowls:
- 1 recipe Kimchi Fried Rice (see tips below if you want to make this in advance)]
- 2 1/2 cups chopped spring green mix lettuce
- 1 red or yellow bell pepper, sliced long and thin
- 4 eggs
- Sriracha hot sauce, for topping (optional)
- Slice the pork tenderloin into very thin slices and place the meat in a large ziplock bag. Set aside.
- In a bowl whisk together the soy sauce, sesame oil, brown sugar, garlic, ginger, red pepper flakes and one chopped green onion (reserve the remaining chopped green onion for garnish on the bowls). Pour the marinade into the bag with the pork and allow to marinate in the fridge for at least 30 minutes, or overnight.
- When ready to cook the pork, add 1 tablespoon of the vegetable oil to a large wok or skillet over medium high heat. Once hot, add half of the meat, placing it in a single layer in the pan. Allow it to brown for a few minutes, without touching it. Flip each piece of meat to the other side and allow to brown for another 2 minutes or so, until cooked through, but not overcooked. Remove to a plate.
- Add remaining oil to the pan. Once hot, add remaining pork and cook in the same manner. Remove to a plate.
- Add sliced bell peppers to the pan and saute for 2-3 minutes. At the same time, Place another skillet over medium heat and cook your eggs, sunny-side up, in a hot greased pan for several minutes.
- In shallow bowls add a large spoonful of cooked Kimchi Fried Rice. Top with chopped leafy greens, then bulgogi pork, peppers, and a fried egg. Add some sriracha hot sauce on top, if you like more heat. Serve immediately.
Source: Taste Better From Scratch