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Picture of Pork Steak Bulgogi with Cucumber Kimchi
mediterranean korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 8440 kcal 422 %
  • Fat 484 g 744 %
  • Saturated 120 g 601 %
  • Carbs 612 g 204 %
  • Fiber 43 g 171 %
  • Protein 406 g 812 %
  • Cholesterol 1180 mg 393 %
  • Sodium 12237 mg 510 %
  • Calcium 1299 mg 130 %
  • Magnesium 1133 mg 270 %
  • Potassium 12217 mg 260 %
  • Iron 46 mg 255 %
  • Zinc 62 mg 560 %
  • Phosphorus 5138 mg 734 %
  • Vitamin A 1566 µg 174 %
  • Vitamin C 145 mg 161 %
  • Thiamin (B1) 15 mg 1287 %
  • Riboflavin (B2) 8 mg 639 %
  • Niacin (B3) 99 mg 618 %
  • Vitamin B6 10 mg 781 %
  • Folate equivalent (total) 1087 µg 272 %
  • Vitamin B12 12 µg 509 %
  • Vitamin D 26 µg 172 %
  • Vitamin E 32 mg 211 %
  • Vitamin K 1558 µg 1299 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Pork Steak Bulgogi with Cucumber Kimchi

Ingredients

  • Pork Steak Bulgogi
  • 1/2 cup pureed pear
  • 1/2 cup pureed onion
  • 1 head of garlic peeled
  • 4 inch piece of ginger peeled and coarsely chopped
  • 1/2 cup gochujang
  • 1/3 cup rice vinegar
  • 1/4 cup light soy sauce
  • 3 tablespoons black bean sauce
  • 3 tablespoons sesame oil
  • 3/4 cup brown sugar
  • handful thin slices of carrot
  • 3 pounds pork shoulder cut into 1/4 inch thick steaks
  • canola oil
  • kosher salt to taste
  • Fixin's (Banchan)
  • 2 English cucumbers halved and sliced into half moons to 1/4 inch thick
  • 3 tablespoons gochujang
  • 1 tablespoon gochugaru, or less depending upon your heat tolerance
  • 1 tablespoon rice vinegar
  • 2 1/2 tablespoons garlic, microplaned and divided into separate tablespoons
  • 2 1/2 tablespoons ginger, microplaned and divided into separate tablespoons
  • 3 tablespoons light soy sauce, divided into separate tablespoons
  • 2 tablespoons mirin
  • 2 teaspoons sesame oil
  • 1 tablespoon toasted sesame seeds, plus more for garnish
  • 1 pound sliced button mushrooms
  • 8 ounces spinach (or more)
  • 2 cups cooked sticky rice
  • 36 whole leaves from red leaf, green leaf, or bibb/butter lettuce
  • kosher salt
  • black pepper
  • canola oil

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