Bulgogi Marinade
Description
I elected to try this in a stir fry (pork) situation, but I think this marinade borrowed from NYT Cooking would be wonderful in so many way! Pork chops, pork tenderloin medallions, skewers, or with chicken – enjoy!
Ingredients
~ 1 lb. thinly sliced pork
chopped vegetables to roast or to stir fry
chopped up fresh pineapple, because it’s super tasty in this mix!
Marinade
1/2 c. soy sauce
1/4 c. EACH gochujang AND brown sugar
1 (heaping) T. white sesame seeds
2 T. avocado oil AND 1 t. toasted sesame oil
1 T. EACH finely minced garlic AND fresh ginger
2 scallions or green onions, finely chopped – about 1/4 cup
Instructions
In a medium bowl, whisk together all of the marinade ingredients and then remove about one third to a small bowl to use for serving.
Either add the sliced pork to the remaining marinade, or lay the pork out into a shallow dish and pour the marinade over top for better coverage. Cover and refrigerate for at least a half hour, but a few hours is awesome.
When you’re ready to get cooking, heat up a splash of olive oil in a large skillet and cook and stir until the pork is cooked through. Add chopped vegetables or anything you wish, but we enjoyed ours over brown rice with a pile of roasted broccoli and mushrooms on the side, and fresh pineapple! – and then a generous drizzle of the extra sauce over all.
