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Ann's Pork Bulgogi




Source of Recipe


CS


List of Ingredients




6 small garlic cloves, minced
¼ cup low sodium soy
2 tablespoons sugar
2 tablespoons sesame oil
2 teaspoons crushed red pepper
2 teaspoons freshly grated ginger
¼ teaspoon ground pepper
1 pound ground pork
1 large onion, medium dice


Recipe



Sauté pork in 1 tablespoon vegetable oil, breaking it up as it browns. Remove meat with a slotted spoon to a bowl, drain off most of the fat. Sauté onion until wilted and slightly golden. Add to the meat in the bowl and wipe out skillet. Add garlic, soy, sugar, sesame oil, crushed red pepper, ginger, and ground pepper to skillet. Bring to a simmer over medium heat. Simmer and reduce by half. Return meat and onion to skillet and reheat. Serve over rice or with fried rice. Hope this is clear enough. Ask me if you do have questions.


I am going to make Chinese/Korean tomorrow. Have leftover rice to make into fried rice (has some cabbage in it, too) with diced ham and egg slices in it. Found a "pork bulgogi" from marthastewart.com's Everyday Food. I calls for pork tenderloin, but like the "beef bulgogi" recipe I have, I find we like the ground meat just fine.