Garden of Good and Evil Bulgogi (Guy Fieri) |
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Prep Time: 25 Minutes Cook Time: 7 Minutes |
Ready In: 32 Minutes Servings: 8 |
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Ingredients:
1 pound pork tenderloin |
1 teaspoon seasoned salt |
1 tablespoon soy sauce |
1 teaspoon freshly ground black pepper |
2 tablespoons canola oil |
2 cups cooked short-grain rice |
8 outer whole leaves from head iceberg lettuce |
1/2 cup diced green onions |
3 tablespoons rice wine vinegar |
1 teaspoon red chili flakes |
3 cloves garlic, thinly sliced to equal 3 tablespoons |
2 jalepenos, thinly sliced to equal 3 tablespoons |
3 tablespoons sriracha hot sauce |
3 tablespoons dark miso paste |
1 cup thinly sliced green cabbage |
Directions:
1. Wrap pork tenderloin in plastic wrap, and place in freezer until firm but not frozen, about 20 minutes. Remove plastic and slice very thin.
2. In a medium nonmetallic bowl, whisk together seasoned salt, soy sauce and black pepper. Add pork slices and let marinate for 5 minutes. Heat a large saute pan on high. Add oil and cook pork until cooked through, 3 minutes. Remove to a platter with rice and lettuce cups.
3. In a small bowl mix together onions, rice wine vinegar, and chili flakes. Set aside.
4. In assembly-line fashion, lay out in separate bowls on a platter, the onion marinade, sliced garlic, sliced jalepeno, Sriracha sauce, miso paste and cabbage.
5. To serve, place onto a lettuce leaf, 1/2 teaspoon of sriracha, 1/2 teaspoon miso paste, 3 pieces of pork, 3 tablespoons of rice, 2 slices of garlic and jalapeno, 2 tablespoons of cabbage, and 1 teaspoon of green onions with rice wine vinegar. Roll up. Repeat with remaining lettuce leaves.
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