If you’ve never had bulgogi sauce or never been to a Korean barbeque you are missing out! The sweet and savory flavors are a true culinary experience. Bulgogi sauce is typically a combination of brown sugar, soy sauce, red apple (or Asian pear), garlic, ginger, and sesame oil, and I have to admit the sauce is addicting enough to lick out of the pan.
I was introduced to this recipe from one of my Hello Fresh meals. So here’s my plug for Hello Fresh, they offer some awesome chef-inspired recipes, and give you everything you need to make them.
Not only are these meals delicious, but they also provide you with all organic ingredients. If you typically don’t buy organic from the grocer, you really should.
Organic foods actually have an enhanced flavor since you’re not getting all of the genetically modified organisms (GMO) it took to make it. Who knew?
Anyway, Hello Fresh is awesome and you should give them a try. They’ve changed the way I look at and food and introduced me to something better. Now on to the recipe!
Outside of bacon, pork tenderloin is my favorite cut of pork. There is nothing better than having a juicy, tender, and delicious cut of meat. You can prepare it a million different ways, but adding bulgogi sauce to this just makes it extraordinary! This meal takes about 40 minutes from start to finish and it makes enough for 4 servings. If you enjoy this recipe, you’ll have to check out my others!
- 24 oz. carrots
- 2 limes
- 1 bunch of green onions (scallions)
- 1 cup of Jasmine rice
- 24 oz. pork tenderloin
- 8 oz. Bulgogi sauce
- 3 Tbsp. butter
- 1 Tbsp. sesame seeds
Preheat the oven to 425 degrees and then wash and dry all of your produce.
Trim, peel, and cut the carrots into ½ inch pieces. Zest and quarter lime and then thinly slice the green onions, separating the whites from the greens.
Cook the rice in a small pot with about ¾ cup of water and some salt. Cook to a boil and then cover, reduce heat, and simmer until the rice is tender.
Roast the carrots in the oven. Put the carrot slices on a baking sheet and drizzle with olive oil. Add salt and pepper and roast for about 10 minutes. When they are finished, pull them out, but leave the oven on.
Pat the pork tenderloin dry with a paper towel and season all over with salt and pepper. In a skillet heat some olive oil over medium heat.
Sear each side of the pork for about 4-8 minutes or until all sides are brown. Flip the carrots over on the baking sheet and scoot them to one side, making room for the pork. Add the pork and place the sheet back in the oven for another 12 minutes or so.
While the pork and carrots are in the oven, it’s time to make the bulgogi sauce! In a small skillet melt 1 tbsp. of butter and then add the scallion whites over medium-high heat. Cook until they smell amazing.
Then stir in the bulgogi sauce and about a tbsp. of water. Simmer for about 3 to 4 minutes. When finished turn off the heat.
Add a tbsp. of butter to the rice and add some lime zest, lime juice, and some salt and pepper; combine the ingredients and then spoon it on the plates.
Plate the carrots and pork tenderloin. You may also want to slice the pork on a cutting board before putting it on the plate. After plating, pour the bulgogi sauce over the pork. Top the pork and rice with the scallion greens and sprinkle with sesame seeds.