Easy Pork Bulgogi Spicy Mild (Print-Friendly Version)

Korean-style marinated pork with customizable spice levels, perfect for rice bowls and lettuce wraps.

# What You Need:

→ Protein

01 - 1.5 lbs pork tenderloin, sliced thin against the grain

→ Marinade Base

02 - 1/3 cup coconut aminos
03 - 2 tablespoons sesame oil
04 - 4 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 1 medium apple, cored and chopped

→ Spice Elements

07 - 1/2 to 1 tablespoon gochugaru (Korean red chili flakes)
08 - 1 to 2.5 tablespoons gochujang (optional for spicy version)

→ Vegetables

09 - 1 medium yellow onion, sliced
10 - 1 large carrot, julienned
11 - 1 medium zucchini, sliced

→ Cooking & Garnish

12 - 2 tablespoons avocado oil
13 - 2 green onions, chopped
14 - 1 tablespoon sesame seeds

# How to Make It:

01 - Slice pork tenderloin thinly against the grain and place in resealable bag or glass container. In blender, combine coconut aminos, sesame oil, gochugaru, garlic, ginger, and chopped apple. Blend until completely smooth.
02 - Pour blended marinade over sliced pork, ensuring all pieces are well coated. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 24 hours for deeper flavor. Drain pork before cooking, reserving marinade for later use.
03 - Heat avocado oil in large skillet over medium-high heat. Working in batches to avoid overcrowding, sear marinated pork in single layer for approximately 2 minutes per side until caramelized. Remove pork and set aside.
04 - In same skillet, stir-fry sliced onion, julienned carrot, and zucchini until vegetables are just tender but still slightly crisp, about 3-4 minutes.
05 - Return seared pork to skillet with vegetables. Add reserved marinade and stir continuously for 1 minute until sauce is bubbling and everything is heated through. Serve immediately garnished with chopped green onions and sesame seeds.

# Important Notes:

01 - For easier slicing, partially freeze pork tenderloin for 30 minutes before cutting to achieve uniform thin slices.
02 - Adjust spice level by varying gochugaru and gochujang amounts - use full amounts for spicy version or reduce/omit for milder taste.
03 - Pork shoulder or pork belly can substitute for tenderloin, offering different textures and fat content.

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