Meal Kit
Pork Bulgogi
with rice and bok choy
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Soy
Chef
Sarah Thomsen
Bulgogi means "fire meat" but don't worry; we haven't busted up the Scoville scale to bring you this meal. We've instead brought the "fire" in terms of flavor, succulent pork, an amazing sauce balancing salty soy and sweet honey, and fresh vegetables, all sitting on a bed of rice. This meal is nothing but flame.
In Your Box (serves 2)
- 10 oz. Sliced Pork
- 2 Heads of Baby Bok Choy
- 5.47 oz. Long Grain White Rice
- 3 oz. Matchstick Carrots
- 1 fl. oz. Honey
- 2 Green Onions
-
0.609 fl. oz. Tamari Soy Sauce (GF)
-
2 tsp. Gochujang Red Pepper Paste
-
2 tsp. Natural Beef Flavor Demi-Glace Concentrate
- 1 tsp. Cornstarch
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
-
Nutrition (per serving) ZqwdYoOG
-
Calories750
-
Carbohydrates89g
-
Net Carbs85g
-
Fat22g
-
Protein46g
-
Sodium1380mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Small Pot
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
-
If using 20 oz. sliced pork, follow same instructions as 10 oz. sliced pork, working in batches, if necessary.
-
If using Impossible burger, follow same instructions as sliced pork in Step 3, breaking up until no pink remains and burger is heated through, 4-6 minutes.
-
If using shrimp, pat dry and season with a pinch of salt. Follow same instructions as sliced pork in Step 3, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.
-
If using steak strips, follow same instructions as sliced pork in Steps 2 and 3, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes.
-
1 Cook the Rice
Bring a small pot with rice, 11/4 cups water, and 1/4 tsp. salt to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside covered.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Remove any discolored outer leaves from bok choy and trim ends. Cut into 1/4" strips, keeping leaves and stems seperate.
Thinly slice green onions on an angle, keeping white and green portions separate.Separate sliced pork into a single layer and pat dry. Coarsely chop and season with a pinch of salt. -
3 Cook the Pork and Sauce
In a mixing bowl, combine gochujang (to taste) and cornstarch until cornstarch dissolves. Stir in soy sauce, honey, demi-glace, and 1/2 cup water until combined.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add sliced pork to hot pan and stir occasionally until browned and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.Stir in gochujang mixture and bring to a simmer. Once simmering, stir often until sauce is thickened, 1-2 minutes.Remove from burner. Remove pork and sauce to a plate and tent with foil. Rest, 3 minutes.Wipe pan clean and reserve. -
4 Cook the Vegetables
Return pan used to cook pork to medium-high heat and add 2 tsp. olive oil.
Add white portions of green onions and bok choy stems to hot pan. Stir often until tender, 3-4 minutes.Add carrots and bok choy leaves. Stir often until tender, 1-2 minutes.Remove from burner. -
5 Finish the Dish
_Combine vegetables and pork mixture, if desired.
Plate dish as pictured on front of card, topping rice with vegetables, pork mixture, and green portions of green onions. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
