Kitchen
Apple Pork Bulgogi with Kale and Apple Salsa
Addition of apples make this pork bulgogi more delicate than the original marries wonderfully well with any cooked greens like kale or cabbage. Top it with my apple salsa and it's a combination that will keep your mouth happy till the last bite.
Ingredients · Servings 6
- 2 lb pork ((top loin center boneless extra thin or Korean pork bulgogi cut from neck/butt/shoulder))
- 1 medium onion ((sliced))
- 1 granny smith apple
- 1 Tbsp ginger ((grated))
- 3 garlic cloves
- 2 Tbsp soy sauce
- 1 Tbsp honey
- 2 Tbsp Gochujang ((Korean red pepper bean paste))
- 2 Tbsp cooking rice wine or mirin
- 1 Tbsp sesame oil
- 2-3 Tbsp sugar ((to taste))
- 1-2 tsp Korean red chili powder ((gochukaroo))
- 1/4 tsp black pepper
- 1/2 cup apple juice
- 1 granny smith apple ((sliced thin))
- 1 bunch kale ((cut into strips))
- 1 tsp fresh ginger
- 1-2 Tbsp mirin
- 1 pinch salt and pepper
- 1 honey crisp apple ((diced))
- 1 tsp orange zest or lemon zest
- 2 Tbsp purple onion ((chopped))
- 2 Tbsp extra virgin olive oil
- 1 Tbsp white wine or mirin
- 1 Tbsp apple juice
- 1 Tbsp rice vinegar or apple vinegar
- 1 Tbsp honey
- 1 Tbsp green onion ((chopped))
- 1/4 tsp salt ((to taste))
Method · 60 min
- Add all ingredients in a blender and blend until smooth to make the marinade.
- Marinate pork for about 15 min. or up to overnight.
- Cut onion and apple into thin slices and kale into strips.
- Make apple salsa by combining all the ingredients. Let it rest.
- Heat frying pan with oil and ginger on high heat for 1 min or less.
- When ginger starts to brown, add kale and apples and saute for about 2 min.
- Add mirin. Season with salt and pepper. Saute for 1 more min or so until kale is tender.
- Put Kale aside. In the same pan, add a little more oil.
- Cook pork bulgogi and onions.
- Turn pork over when it has browned.
- Serve pork on a bed of onions, spread kale and apples around the bulgogi.
- Top with the apple salsa and there you go!!
Marinate pork for about 15 min. or up to overnight. Cut onion and apple into thin slices and kale into strips. Make apple salsa by combining all the elements.
Heat frying pan with oil and ginger on high heat for 1 min or less. When ginger starts to brown, add kale and apples and saute for about 2 min.
Saute for 1 more min or so until kale is tender. Serve pork on a bed of onions, spread kale and apples around the bulgogi.
