On Bulgogi & Sesame Lime Rice

  • Author: The Real Cooking Maggie



  • 1lb boneless pork loin, cut into 1/2 inch strips
  • 2 garlic cloves, grated
  • 1/4 cup soy sauce
  • juice from 1 lime
  • 1 tablespoon ginger, peeled & grated
  • 2 teaspoons crushed red pepper
  • 1 tablespoon light brown sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon gochujang or siracha
  • 1 teaspoon oil (for cooking)
  • 2 tablespoons scallions, thinly sliced

Sesame Rice

  • 1 cup of long grain white rice
  • 1 tablespoon sesame oil
  • 1 teaspoon salt
  • 1 tablespoon ground black pepper
  • juice from 1 lime
  • 2 cups of water


  1. Combine all the ingredients for the bulgogi (except the oil & pork), place into a ziplock bag. Add in the pork, and let everything marinade from 30 minutes to overnight.
  2. Combine all the rice ingredients into a sauce pan, and bring to a boil. Once boiling, reduce heat to low and cover with a lid, simmering for about 15-20 minutes. Remove from heat to cool for 5 minutes before fluffing with a fork.
  3. Heat the oil in a large skillet over medium-high heat, and add pork to the pan in a single layer and cook without moving until lightly browned. Turn each piece of meat and repeat on the other side. When done, remove the cooked pieces to a plate, and repeat cooking process with the rest of the pork, only cooking a single layer at a time.
  4. Once all the pork is cooked, throw the remaining marinade into the skillet and heat for 2 minutes.
  5. Serve the pork over the rice and top with some spoonsful of warmed marinade & sliced scallions. ENJOY!

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