Protein Swap | Pork Bulgogi Lettuce Cups
with Spicy Asian Pear & Kimchi Salad
Cooking time
20 minutes
Servings
2/4
Calories
580 /serving
Our bulgogi breakdown goes something like this: seared to tender pork tenderloin, savoury with sesame, thinly sliced. It's contrasted with a fiery salad of crisp Asian pear and funky kimchi, all served atop delicate lettuce leaves. Korean paleo, here we come.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 1 Head of curly leaf lettuce
- 1 Asian pear
- 15ml Sambal oelek
- 30ml Toasted sesame oil
- 66g Organic kimchi
- 30ml Apple cider vinegar
- 9g Black & white sesame seeds
Contains: Sesame • Sulphites
You will need:
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
35 g
Saturated Fat
5 g
Sodium
390 mg
Total Carb
25 g
Sugars
12 g
Protein
42 g
Fibre
10 g
Preparation
Mise en place
- Separate the lettuce leaves.
- Reserving 8 of the largest outer leaves (double for 4 portions), roughly chop the lettuce.
- Core and cut the pear into matchsticks (or core and medium-dice); toss with a splash of the vinegar to prevent browning.
Cook the steaks
- Pat the steaks dry; season with S&P.
- In a medium pan, heat a drizzle of oil and ½ the sesame oil on medium-high.
- Add the steaks* and cook, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice).
- Transfer to a cutting board and let rest before slicing.
Make the kimchi salad
- Meanwhile, in a medium bowl, combine the pear, kimchi, sambal oelek, remaining sesame oil and S&P.
Make the salad
- In a second medium bowl, combine the remaining vinegar and 2 tbsp oil (double for 4 portions).
- Add the chopped lettuce; toss well.
Plate your dish
- Divide the lettuce leaves between your plates.
- Top with the steaks, sesame seeds and kimchi salad.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
