Low Sodium Spicy Pork Bulgogi
Experience the bold and irresistible flavors of Korea with this Low Sodium Spicy Pork Bulgogi, a healthier twist on the beloved classic. Perfectly marinated pork shoulder is infused with a savory blend of low-sodium soy sauce, gochugaru, honey, and sesame oil, creating a balance of heat, sweetness, and umami in every bite. Fresh aromatics like garlic, ginger, and green onions elevate the dish, while stir-fried carrots and onions add a satisfying crunch. Quick to prepare in under 30 minutes of cook time, this dish is served over a bed of fluffy rice, complemented by optional shredded cabbage for a complete meal. Whether you're craving a flavorful yet guilt-free Korean-inspired dinner or looking to bring spice to your weeknight rotation, this recipe delivers mouthwatering results with reduced sodium.
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Recipe Information
Ingredients
- 1 pound Pork shoulder (thinly sliced)
- 0.25 cup Low-sodium soy sauce
- 2 tablespoons Gochugaru (Korean red pepper flakes)
- 4 cloves Minced garlic
- 1 teaspoon Minced ginger
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 1 tablespoon Sesame oil
- 2 stalks Green onions (thinly sliced)
- 1 teaspoon Toasted sesame seeds
- 1 medium Carrot (julienned)
- 0.5 medium Yellow onion (thinly sliced)
- 1 cup Shredded cabbage (optional, for serving)
- 2 cups Cooked white or brown rice (for serving)
Instructions
In a medium mixing bowl, combine low-sodium soy sauce, gochugaru, minced garlic, minced ginger, honey, rice vinegar, and sesame oil. Mix until well incorporated to form the marinade.
Add the thinly sliced pork shoulder to the marinade and mix well, ensuring every slice is coated. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
In a large skillet or wok, heat a splash of sesame oil over medium-high heat.
Add the marinated pork to the skillet, spreading it out in a single layer. Cook for 3-4 minutes on one side until browned, then flip and cook for another 3-4 minutes, ensuring the meat is cooked through.
Toss in the julienned carrot and thinly sliced yellow onion. Stir-fry together for another 2 minutes, allowing the vegetables to slightly soften but still retain some crunch.
Remove the skillet from heat and garnish with thinly sliced green onions and toasted sesame seeds.
Serve the low-sodium spicy pork bulgogi over cooked white or brown rice, with shredded cabbage on the side if desired.
Nutrition Facts
Calories |
2122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.0 g | 140% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 2599 mg | 113% | |
| Total Carbohydrate | 186.9 g | 68% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 48.3 g | ||
| Protein | 105.8 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2330 mg | 50% | |
*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.
