Pork Bulgogi With Spring Vegetables Recipe (2024)

This was great, but a bit intense on the saltiness/sodium. Next time I'll use low sodium soy sauce. I also used shaved beef in place of the pork, about half the brown sugar and traded out sugar snap peas for the snow pea pods. Will definitely make this again.

Snow peas wilt very quickly. Watch the time if you want them a bit crunchy.

I think cutting back on the sugar (while praiseworthy and well-intentioned) makes it taste more salty.

Easy and delicious. A bit of chopping involved which might not be ideal for a busy weeknight. Used asparagus and peas.

Delicious and easy! I used thinly sliced pork tenderloin, shiitakes and snap peas and really liked the radishes. Will be making this again.

Recipe looks yummy. OTOH, I'm Asian and diabetic so many Asian dishes are now off limits. This dish is over 2 grams of sodium per serving, exceeding FDA recommendation for sodium intake per day. Even low sodium soy sauce is only 30% less than regular soy sauce. It's a terrible dilemma, unable to eat a lot of the dishes I grew up with, delicious or not:( I try to encourage recipe developers to go more low sodium and sugar. Hope springs eternal.

We really enjoyed this! Tons of flavor in the sauce/marinade and easy to pull together on a weeknight. A few tips: cook the mushrooms as directed, then add a 14 oz bag of frozen ‘stir fry veggies’ from the freezer aisle before you move on to cook the meat. Perfect balance of sauce, veggies, meat. I kept all other proportions consistent with the recipe and used low sodium soy sauce.

We really enjoyed this - it was relatively easy and it was tasty. Can definitely add more veggies and could certainly sub the protein, but it's a great template for how to put together a bulgogi. Given the other comments I did use low sodium soy sauce and swapped the brown sugar for a little less honey.

On the soy sauce front, I user tamari and the brand I favor is 50% less sodium than their regular version. I figure I can always add a tiny bit more sauce if it really needs it, but since the gochujang also includes sodium, it seems unlikely. You could swap in monkfruit sweeteneer in place of some of the sugar (I wouldn't do a 100% swap because the flavor may suffer). You could also investigate berberine which does as good a job managing blood sugar as Metformin.

Delicious! Followed the recipe except for subbing snap peas for snow peas. We thought it was excellent but a bit salty. I would probably only use 1/3 cup of soy next time, maybe even just 1/4 and have none reserved for drizzling, which we didn’t really feel we needed. Once the marinading was done, it came together super quickly. Definitely a keeper.

Delicious.Made this today. Did not know what gochujang was and my local Publix did not carry it.I used another Korean sauce named Gotchu and it turned out delicious.There is some chopping involved, but overall easy enough if one has all the all ingredients lined up.

Made real sauce (1.5 cups total)

This was excellent. Served in large romaine lettuce leaves. Improvised on the vegetables and added cashews.

Is this freezable?

This is a great marinade for skirt steak or hanger steak. I use low sodium soy sauce and only had about 1/3 cup—adjusted the remaining ingredients accordingly and it came out great and was plenty enough. Marinated skirt steak for a few hours. Simple and delicious. My family loved it.

A little spicy for our taste, but definitely yummy. Used low sodium soy, broccoli and daikon radish. I will double the vegetables next time. The pork ratio was higher than we like.

This was amazing. And so easy. I don’t automatically love all Asian food, but this is incredibly easy and tasty. Served with spicy soy noodles off the grocery store shelf.

Used tenderloin, excluded snow peas

gochujang paste or sauce?

Loved it. Quick, easy, and flavorful. Like many commenters I used only 1/4 cup soy sauce but next time I'll use 1/8 as it was too salty for my preference. Covering the dish while everything cooks allows for plenty of marinade for the rice. I used Zucchini, yellow pepper, and edamame for vegetables.

Used maitakes instead of shiitakes and red cabbage instead of radishes, but followed the rest of the recipe as is and had a highly-praised quick dinner!

This is amazeballs!! Went exactly by recipe and oh so good. Thank you, Queen Melissa. Another easypeasy weeknight meal.

This is definitely going on my regular rotation! Since I was undecided about this recipe and your Gochuujang glazed Eggplant with Fried Scallions, I put the two together, making the crispy scallions and their delicious oil first, using grapeseed oil instead of the suggested olive oil. Then fried eggplant first and then the sh*take in that oil, with cherry tomatoes and zucchini rounding out the veggies. Rice, kimchi, and a green salad made it a perfect meal.

I liked this so much I also did with some boneless/skinless chicken thighs on the stovetop. Also great. Now want to try just the marinade with either on the bbq.

Good. When making the marinade, I experienced the same over-saltiness issue as the other reviewers. I addressed it by adding more brown sugar until it basically tasted right. If you haven’t any low sodium soy sauce, this will work!I used an extra half pound of pork, and the amount of marinade was totally adequate— I just reserved a bit less for serving. (I am not even sure I’d use this the sauce for serving; it’s very intense, and the cooked pork is flavorful enough on its own.)

This was delicious and the amount of sauce was spot on.