This Weight Watchers Pork Bulgogi Is Bursting With Flavor Recipe enthusiasts

Pork Bulgogi, or Korean Ground Pork is made from pork cooked over a grill, combining sweet and savory flavors.

The key components of Bulgogi include pork, soy sauce, ginger, garlic, onion, sesame oil, brown sugar, and perhaps surprisingly, a pear

The final flavor won’t be overly sweet but rather boast an umami richness from the combination of soy sauce and the pear’s sweetness.

Why should you try Bulgogi?

• Bulgogi Pork is a delightful dish that offers a perfect balance of savory and sweet flavors.
• With just 4 points per serving, it’s a fantastic option for weight watchers.
• Additionally, its minimal prep time makes it a convenient choice for busy weeknight dinners. Once you try Bulgogi Pork, you’ll be hooked by its delicious taste and simplicity.

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Servings: 4

Serving Size: Approximately 1 cup, 250 g.

4 WW Points Per Serving

Ingredients:

• 1 pound (454 g) ground pork
• 1 tablespoon sesame oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 3 tablespoons soy sauce
• 1 ripe pear, grated
• Salt and pepper to taste
• 2 stalks spring onion (scallion), chopped
• Sesame seeds for garnish

Instructions:

1. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the diced onion, minced garlic, and grated ginger. Stir-fry for 2-3 minutes until the onions are translucent and fragrant.

2. Add the ground pork to the skillet and cook, breaking it apart with a spoon, until it is no longer pink, about 5-7 minutes.

3. Stir in the soy sauce and continue to cook for another 2-3 minutes, allowing the pork to absorb the flavors of the sauce.

4. Add the grated pear to the skillet and stir to combine with the pork mixture. Reduce the heat to low and let it simmer for 5 minutes to allow the flavors to meld.

5. Finally, add the chopped spring onion (scallion) to the skillet and stir to incorporate. Cook for an additional 1-2 minutes until the scallions are slightly softened.

6. Remove the skillet from the heat and transfer the Pork Bulgogi to a serving dish. Garnish with sesame seeds.

7. Serve hot with steamed rice and your favorite side dishes, such as kimchi or pickled vegetables.

Variations and substitutions:

Some popular variations of Bulgogi include

1. Spicy Bulgogi: Craving a fiery kick? Add a dollop of gochujang (Korean chili paste) to your marinade for a vibrant red hue and a tantalizing heat that will leave you wanting more.

2. Chicken Bulgogi (Dak Bulgogi): Lighten things up by swapping pork for tender chicken breasts. (One point Weight Watchers, depending on preparation)

3. Vegetarian Bulgogi (Dubu Bulgogi): Embrace a plant-based twist! Substitute thinly sliced tofu for the pork. Grill or pan-fry until golden brown.  (Optional: You can add “This vegetarian option is perfect for those following a plant-based diet” after the previous sentence.)

4. Thai-Inspired Bulgogi: Feeling adventurous? Add a squeeze of lime juice and a sprinkle of red chili flakes to the pan for a touch of Thai inspiration.

5. Smoky Bulgogi: Elevate your Bulgogi to new heights by slow-smoking the marinated meat over low heat. This method infuses the Bulgogi with a rich, smoky flavor.

Bonus Variations:

6. Daeji Bulgogi: For those who prefer a richer flavor, try Daeji Bulgogi, made with thinly sliced pork belly.

Tips and Tricks Section for making Bulgogi:

This recipe embodies the simplicity and efficiency of Korean cuisine, with few ingredients and minimal effort required. However, I do recommend a few tricks:

1. If possible, use sesame oil for an authentic flavor.

2. Heat the skillet as much as possible, as this is key to achieving a great Bulgogi; in fact, “Bulgogi” literally translates to “fire meat” in Korean.

3. Grate the pear thoroughly, and don’t hesitate to experiment with new flavors; it’ll turn out fabulous.

4. If available, serve with white rice and a side of Kimchi

WW Points

Uncooked 96% lean ground pork 12 points
Onion 0 points
Fresh ginger 0 points
Soy sauce 0 points
Table salt 0 points
Black pepper 0 points
Scallions 0 points
Pear 0 points
Garlic 0 points
Sesame oil 4 points
Sesame seeds 0 points