Soy-Garlic Pork Bulgogi Bowls

Ingredients

• 12 oz boneless pork shoulder or pork butt, thinly sliced
• 3 tbsp soy sauce
• 3 cloves garlic, minced
• 2 tbsp brown sugar
• 1 tsp sesame oil
• 1 tsp gochujang (Korean chili paste)(optional)
• 1 cup rice (white or jasmine), uncooked
• 1 medium cucumber, thinly sliced
• 1 tbsp rice vinegar
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp neutral oil (for cooking)
• 1 tbsp sesame seeds(optional)

Instructions

1. 1

   Cook the rice according to package directions (about 15–20 minutes depending on type).

2. 2

   In a bowl, mix soy sauce, brown sugar, minced garlic, sesame oil, and gochujang (if using) to make the bulgogi sauce.

3. 3

   Heat a large skillet or wok over medium-high heat with the neutral oil. Add the pork and cook, stirring, until browned and mostly cooked through, about 8–10 minutes.

4. 4

   Pour in the soy-garlic sauce. Simmer and toss the pork until the sauce thickens and coats the meat, about 5–7 minutes more.

5. 5

   While the pork cooks, make the quick cucumber slaw: toss cucumber with rice vinegar, salt, and black pepper.

6. 6

   Serve pork bulgogi over rice and top with cucumber slaw (and sesame seeds if using).