Korean pork bulgogi bún noodle salad

We love Korean food especially bulgogi and Vietnamese bún so we thought about why not combining the two together and it came out amazing!  The flavors from the sauce gives bún a sweet, spicy and light savory taste which really compliment the pork extremely well.  Please be advised that you will need a day in advance (due to marination of meat overnight) to make this dish but it is well worth it! It’s such a refreshing dish that is perfect for the summer since the noodle itself is served cool along with the lettuce and pork.

Ingredients: (This recipe serves for 2.)

6 thin sliced Center cut pork chops

1/2 cup of Soy sauce

1/4 cup of Organic cane sugar

2 tbsp of  Sesame oil

1 Kiwi fruit, peel and mashed

1/2 medium size Onion(your choice), diced

2 Green scallion, chopped

1 tsp of Toasted sesame seeds

1 tsp of  Korean red pepper paste

3 cloves of Garlic, minced

1 pieces of Dry rice noodle ( it comes with 4 pieces in a package,usually)

5 leaves of Romaine lettuce (shredded thin)

Green scallion (optional for garnish)

Cilantro (optional for garnish)

Ingredients for Sauce (To mix the noodles with):

2 tbsp of Water

2 tbsp of Vinegar

2 tbsp of Fish sauce

1 1/2 tbsp of Organic cane sugar

1 tsp of Sriracha hot sauces with seeds or dried crush red pepper

Directions:

1. Prepare  and gather your ingredients together for over night marination of the pork chops.

2. Take 1 kiwi, peel skin cut it up and smash it up real good. This task should be easy if you pick a fairly ripe kiwi fruit.

3. Chop up some green scallions and set aside.

4. Chop and minced garlic cloves and set aside.

5. Take 1/2 onion and dice onions into small pieces and set them aside for later.

6. In a large zip lock bag, put the pork chops in the bag .

7. Add in organic cane sugar in the bag.

8. Add onion, green scallion, garlic in the bag

9. Add mashed kiwi fruit in the bag.

10. Add soy sauce in the bag.

11. Add 1 tsp of  Korean hot pepper paste in the bag.

12. Add 2 tbsp of sesame oil in the bag.

13. Then finally add toasted sesame seeds in the bag.(Lots of ingredients, we know but you won’t regret this)

14. Seal the zip loc bag and SHAKE IT LIKE A SALT SHAKER. Make sure the ingredients are well mixed with the pork, then place bag in refrigerator overnight.

15. On the day you are making this, boil up some rice noodle(follow package instruction) and drain with cold water then set aside.

16. Chopped scallion for garnish.

17. Chopped cilantro for garnish.

18. Chop up some romaine lettuce and set aside for later.

19. Pan sear the pork chops for 4 minutes on medium low heat on each side with a lid cover (FYI – You can expect some char and minor burn and its normal because of the sugar in the marination).

21. Once pork are done, cut pork into small pieces.(cut in whatever shape you want)

22. The sauce is very simple, all you have to do is mix all the sauce ingredients as mentioned above together.  Place it in the microwave for 40 seconds, then mix it a little until the sugar dissolves, if is not place in microwave for another 30 seconds. Then set it aside to let it cool down.

23. Finally you can assemble the Korean pork bulgogi bún noodle salad on a plate by putting a bed of Romain lettuce on bottom.  Then put some rice noodle on top and then add pork on top along with Sriracha hot sauce with seeds.  Then garnish it with scallions and cilantro. Drizzle and mix 4 tsp of  sauce per plate and enjoy!

Korean pork bulgogi bún noodle salad

Yield: 2 Servings

Ingredients:

6 thin sliced Center cut pork chops

1/2 cup of Soy sauce

1/4 cup of Organic cane sugar

2 tbsp of Sesame oil

1 Kiwi fruit, peel and mashed

1/2 medium size Onion(your choice), diced

2 Green scallion, chopped

1 tsp of Toasted sesame seeds

1 tsp of Korean red pepper paste

3 cloves of Garlic, minced

1 pieces of Dry rice noodle ( it comes with 4 pieces in a package,usually)

5 leaves of Romaine lettuce (shredded thin)

Green scallion (optional for garnish)

Cilantro (optional for garnish)

Ingredients for Sauce (To mix the noodles with):

2 tbsp of Water

2 tbsp of Vinegar

2 tbsp of Fish sauce

1 1/2 tbsp of Organic cane sugar

1 tsp of Sriracha hot sauces with seeds or dried crush red pepper

Directions:

1. Prepare and gather your ingredients together for over night marination of the pork chops.

2. Take 1 kiwi, peel skin cut it up and smash it up real good. This task should be easy if you pick a fairly ripe kiwi fruit.

3. Chop up some green scallions and set aside.

4. Chop and minced garlic cloves and set aside.

5. Take 1/2 onion and dice onions into small pieces and set them aside for later.

6. In a large zip lock bag, put the pork chops in the bag .

7. Add in organic cane sugar in the bag.

8. Add onion, green scallion, garlic in the bag

9. Add mashed kiwi fruit in the bag.

10. Add soy sauce in the bag.

11. Add 1 tsp of Korean hot pepper paste in the bag.

12. Add 2 tbsp of sesame oil in the bag.

13. Then finally add toasted sesame seeds in the bag.(Lots of ingredients, we know but you won't regret this)

14. Seal the zip loc bag and SHAKE IT LIKE A SALT SHAKER. Make sure the ingredients are well mixed with the pork, then place bag in refrigerator overnight.

15. On the day you are making this, boil up some rice noodle(follow package instruction) and drain with cold water then set aside.

16. Chopped scallion for garnish.

17. Chopped cilantro for garnish.

18. Chop up some romaine lettuce and set aside for later.

19. Pan sear the pork chops for 4 minutes on medium low heat on each side with a lid cover (FYI - You can expect some char and minor burn and its normal because of the sugar in the marination).

21. Once pork are done, cut pork into small pieces.(cut in whatever shape you want)

22. The sauce is very simple, all you have to do is mix all the sauce ingredients as mentioned above together. Place it in the microwave for 40 seconds, then mix it a little until the sugar dissolves, if is not place in microwave for another 30 seconds. Then set it aside to let it cool down.

23. Finally you can assemble the Korean pork bulgogi bún noodle salad on a plate by putting a bed of Romain lettuce on bottom. Then put some rice noodle on top and then add pork on top along with Sriracha hot sauce with seeds. Then garnish it with scallions and cilantro. Drizzle and mix 4 tsp of sauce per plate and enjoy!

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13 Responses to “Korean pork bulgogi bún noodle salad”

  1. #
    1
    Hester Casey - Alchemy — June 12, 2011 @ 8:50 am

    Hi Jerry, this is a really good way of marinating food – so convenient. Great simple sauce too. All in all, it looks delicious and the sort of food I love to eat.
    Hester Casey – Alchemy recently posted..Mushrooms à la Grecque – a mayo-free zoneMy Profile

    Reply

  2. #
    2
    Maangchi — June 12, 2011 @ 10:42 am

    It looks yummy!
    Maangchi recently posted..Ryan TMy Profile

    Reply

    • Jerry Ko — June 15th, 2011 @ 11:14 am

      Indeed it taste every bit as good as it looks :)

      Reply

  3. #
    3
    Kristi Rimkus — June 12, 2011 @ 11:02 am

    I would never have thought to use kiwi in the marinade. This is a must try recipe, the pork looks delicious. Would chicken work with this as well?
    Kristi Rimkus recently posted..Pork Cacciatore and Slim & Scrumptious WinnersMy Profile

    Reply

    • Jerry Ko — June 15th, 2011 @ 11:13 am

      Absolutely Kristi. It works well with beef, pork or chicken so give it a try and let me know what you think :)

      Reply

  4. #
    4
    Carolyn Jung — June 12, 2011 @ 11:56 pm

    I love this combo. With a smidgen of kimchi on the side, I’d be one happy camper.
    Carolyn Jung recently posted..The Village Pub Marks A DecadeMy Profile

    Reply

    • Jerry Ko — June 15th, 2011 @ 11:05 am

      I couldn’t agree more :)

      Reply

  5. #
    5
    Ben — June 15, 2011 @ 1:36 pm

    I need to eat more Korean food. Here in Mexico city we have a big Korean community and I’m sure I’ll be able to find these ingredients.
    Ben recently posted..Wordless Wednesday: Flavors of ChiapasMy Profile

    Reply

  6. #
    6
    Liz — June 15, 2011 @ 6:22 pm

    Jerry, I frequently make pork bulgogi, but I’ve never heard of these noodles. They sound wonderful and I will be certain to pair them with the bulgogi next time I prepare it :)
    Liz recently posted..Caramel Brownies~My Profile

    Reply

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  8. #
    7
    Scott Savola — May 25, 2012 @ 11:12 am

    For more fusion ideas, why not try a can of Coke in the bulgogi marinade or some linguine for the noodles? Or maybe a banana for the puree? What endless possibilities!

    Reply

  9. #
    8
    Jayne — April 25, 2013 @ 9:24 pm

    I’m very intrigued by the use of kiwi for the marination. It totally makes sense because of the enzymes. Why haven’t I thought of that before? Also, I’ve always loved pho… even wrote about it on my blog recently. I think I’ll be loving this.

    Reply

    • Jerry Ko — April 25th, 2013 @ 9:40 pm

      Kiwi also acts as a tenderizing agent for the meat as well so I highly recommend using it. Definitely give this recipe a try. I hope you enjoy it :)

      Reply

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