Korean-Inspired Pork Bulgogi Lettuce Bowls with Spinach

Ingredients

• 1.25 lb Pork shoulder (thinly sliced)
• 8 oz Spinach
• 1 large Cucumber
• 3 Green onions(optional)
• 4 cloves Garlic
• 1 tbsp Ginger
• 4 tbsp Soy sauce (or tamari)
• 1.5 tbsp Gochujang
• 1 tbsp Rice vinegar
• 1 tsp Brown sugar (or sweetener)(optional)
• 2 tbsp Olive oil
• 1 tbsp Lime juice
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1

   Marinate pork: combine soy sauce, gochujang, rice vinegar, minced garlic, grated ginger, lime juice, and (optional) sweetener. Toss pork in marinade and rest 10 minutes.

2. 2

   Prep cucumber: thinly slice cucumber and toss with a pinch of salt and black pepper; set aside.

3. 3

   Cook pork: heat 1 tbsp olive oil in a skillet over high heat. Cook pork in batches to brown, 3–4 minutes per batch.

4. 4

   Reduce sauce: pour any remaining marinade into the pan; cook 1–2 minutes until thick and sticky. Adjust with salt/pepper.

5. 5

   Wilt spinach: in a second pan, heat remaining 1 tbsp olive oil and quickly wilt spinach with a splash of water; season.

6. 6

   Assemble bowls: place spinach in bowls, top with bulgogi pork, and finish with cucumber and (optional) green onions.