Spicy Pork Bulgogi With Rice

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your pork strips with a pinch of salt

Cook for 3-4 min or until the pork is beginning to brown

Tip: Cooking for 4 or more? Use 2 pans!

Meanwhile, top, tail, peel and slice your carrot[s] into discs, then chop into batons

Peel and finely slice your brown onion[s]

Once the pork has started to brown, add the chopped carrot and sliced onion to the pan[s] and cook for 3-4 min or until softened

Squeeze your pouch[es] of cooked white long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly

Combine your gluten free soy sauce, ginger & garlic paste, gochujang paste (can't handle the heat? Go easy!), mirin and toasted sesame oil – this is your bulgogi sauce

Once softened, add the bulgogi sauce and cook for 1-2 min or until coated and slightly thickened, and the pork is cooked through (no pink meat!) – this is your spicy pork bulgogi

Trim, then slice your spring onion[s]