Low Sodium Spicy Pork Bulgogi

Experience the bold, fiery flavors of Korean cuisine with this Low Sodium Spicy Pork Bulgogi, a healthier twist on a beloved classic. This dish features tender slices of marinated pork shoulder infused with the rich umami of low-sodium soy sauce, the heat of gochugaru (Korean red pepper flakes), and the aromatic blend of garlic, ginger, and sesame oil. Sweetened with a touch of honey and balanced with rice vinegar, the marinade ensures every bite is packed with mouthwatering flavor. Quick to prepare and cook, this recipe includes vibrant julienned carrots and onions for added texture and nutrition, served atop a bed of fluffy white or brown rice. Perfect for those seeking a lower sodium option without compromising on taste, this dish is a spicy, savory delight that’s ready in just 30 minutes. Ideal for weeknight dinners, it's as nutritious as it is flavorful.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

In a large skillet or wok, heat a splash of sesame oil over medium-high heat.

Step 4

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.

Step 5

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.

Step 6

Remove the skillet from heat and garnish with thinly sliced green onions and toasted sesame seeds.

Step 7

Serve the low-sodium spicy pork bulgogi over cooked white or brown rice, with shredded cabbage on the side if desired.

Nutrition Facts

Serving size	(1279.6g)

Amount per serving	% Daily Value*
Calories	2122.4

Total Fat 109.0g	0%
Saturated Fat 34.7g	0%
Polyunsaturated Fat 5.8g
Cholesterol 317.5mg	0%
Sodium 2599.2mg	0%
Total Carbohydrate 186.9g	0%
Dietary Fiber 12.7g	0%
Total Sugars 48.3g
Protein 105.8g	0%

Vitamin D 0IU	0%
Calcium 214.8mg	0%
Iron 9.1mg	0%
Potassium 2330.5mg	0%

*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.

Source of Calories

Fat: 45.6%

Protein: 19.7%

Carbs: 34.7%