Low Sodium Pork Bulgogi
Discover the irresistible flavors of Korea with this Low Sodium Pork Bulgogi recipe—a heart-healthy twist on the classic dish. Tender pork tenderloin is thinly sliced and marinated in a flavorful blend of low-sodium soy sauce, sesame oil, rice vinegar, honey, garlic, ginger, and a touch of spice from red pepper flakes. Stir-fried to perfection alongside vibrant julienned carrots, crisp bell peppers, and sweet white onions, this dish delivers a sensational balance of savory, sweet, and spicy in every bite. Garnished with green onions and toasted sesame seeds, it's perfect served over steamed rice or tucked into lettuce wraps for a light and satisfying meal. With minimal prep and cooking time, plus lower sodium content, this recipe is ideal for health-conscious foodies looking to enjoy traditional Korean flavors at home!
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Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Sesame oil
- 1.5 tablespoons Rice vinegar
- 1 tablespoon Honey
- 4 Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Red pepper flakes
- 3 Green onions, chopped
- 1 tablespoon Sesame seeds, toasted
- 1 Carrot, julienned
- 0.5 White onion, thinly sliced
- 1 Bell pepper, thinly sliced
Instructions
1. Slice the pork tenderloin into thin strips, about 1/4 inch thick, and set aside in a large mixing bowl.
2. In a small bowl, combine the low-sodium soy sauce, sesame oil, rice vinegar, honey, minced garlic, grated ginger, ground black pepper, and red pepper flakes. Mix well until honey is fully dissolved and the mixture is evenly combined.
3. Pour the marinade over the sliced pork in the mixing bowl. Ensure all pieces are well-coated. Cover and refrigerate for at least 30 minutes, preferably overnight for maximum flavor infusion.
4. In a large pan over medium-high heat, heat a bit of oil. Add the marinated pork, spreading the pieces out evenly. Cook for about 5-7 minutes, stirring occasionally, until the pork is browned and cooked through.
5. Add the sliced white onion, carrot, and bell pepper to the pan. Stir-fry with the pork for another 3-4 minutes until vegetables are tender but still crisp.
6. Remove the pan from the heat. Garnish the pork bulgogi with chopped green onions and toasted sesame seeds.
7. Serve hot with rice or wrapped in lettuce leaves for a refreshing low-sodium meal.
Nutrition Facts
Calories |
1081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 2666 mg | 116% | |
| Total Carbohydrate | 70.1 g | 25% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 35.4 g | ||
| Protein | 126.4 g | 253% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 415 mg | 32% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3671 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
