Bulgogi-Glazed Pork over Veggie Stir-Fry
garnished with Candied Peanuts
- Sesame
- Soy
- Wheat
- Peanuts
- Milk
Falling into a stir-fry rut with the same meat, veggie, and sauce combo each week? We’ve got you covered. This version stars green beans, cabbage, and carrots, which are sautéed with scallions, then simmered in a sweet, savory, and tangy soy glaze. More of that glossy, swoon-worthy sauce simmers with seared pork cutlets, which are served over top. It’s all garnished with candied peanuts for satisfying crunch and drizzled with sriracha for customizable heat. Dinner winner? We think so.
Ingredients
6 ounce
Green Beans
6 ounce
Carrot
4 ounce
Bulgogi Sauce
(Contains: Sesame, Soy, Wheat)
4 ounce
Shredded Red Cabbage
1 unit
Lime
2 unit
Scallions
1 teaspoon
Sriracha
12 ounce
Pork Cutlets
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
• Wash and dry all produce. • Quarter lime (for 4 servings, halve 1 lime; quarter remaining). Trim green beans if necessary; cut crosswise into 2-inch pieces. Trim and thinly slice scallions on a diagonal, separating whites from greens. Trim and peel carrots; using a peeler, shave lengthwise into ribbons, rotating as you go, until you get to the cores. Discard cores. • In a small bowl, combine half the bulgogi sauce (all for 4 servings) with juice from half the lime (both lime halves for 4).
• Heat a large, dry pan over medium-high heat. Add peanuts, 1 tsp sugar (2 tsp for 4 servings), and 2 TBSP water. Cook, stirring, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. • Turn off heat; transfer to a second small bowl. Wash out pan.
• Meanwhile, place green beans in a medium microwave-safe bowl. Add a splash of water and cover with plastic wrap. Microwave until tender, 1-2 minutes. • Carefully uncover, drain, and set aside.
• Heat a drizzle of oil in a second large pan over medium-high heat. Add scallion whites; cook, stirring, until softened, 1-2 minutes. • Add green beans and season generously with salt. Stir in cabbage, carrots, and 2 TBSP water (3 TBSP for 4 servings). Season generously with salt and pepper. Cook, stirring, until veggies are tender, 1-2 minutes more. • Remove from heat; stir in half the bulgogi sauce mixture (you’ll use the rest in the next step) and 1 TBSP butter (2 TBSP for 4).
• Meanwhile, pat pork* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in pan used for peanuts over medium-high heat. Add pork and cook until browned and cooked through, 2-3 minutes per side. (For 4 servings, cook pork in batches.) Transfer pork to a plate. • Add remaining bulgogi sauce mixture to pan; cook until slightly reduced, 1-2 minutes.
• Divide pork and veggie stir-fry between plates. Drizzle pork with any remaining sauce from pan. Garnish with scallion greens, candied peanuts, and sriracha to taste. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the sweet-and-spicy bulgogi sauce; some found it too sweet or salty and suggested adjusting to taste.
- Ease of prep: Several noted prep took longer than expected, especially shaving carrots into ribbons and candying peanuts.
- Suggestions: Consider adding rice or noodles for a heartier meal; try with chicken instead of pork for variety.
- Portions: Some felt it needed more veggies or sauce; others found it satisfyingly filling as a low-carb option.
- Texture: A few mentioned the pork was tough; cooking time may need adjusting for tender results.
Reviews from our home cooks
I really enjoyed the candied peanuts; I wish I had more on hand to make more! I felt like the reduced bulgogi sauce didn't really reduce to make a good glaze for the pork, instead just kinda bubbling and sticking to the pan. The vegetable stir-fry worked well - to keep it warm while cooking the pork, I moved the pan to my smallest burner on the lowest heat, and rather than moving the cooked pork to a separate plate I put it on top of the veggies in the pan.
Everyone (meal for 4) liked this meal. It was nice to have a different way of making pork for a change. The Bulgogi-Glazed Pork over Veggie Stir-Fry was quite good.
This veggie stir-fry mix was a great complement to the Bulgogi glazed pork. Very easy prep too.
This meal is perfect. I loved all the vegetables with the pork & bulgogi sauce. And making candied peanuts was really easy.
Even though there were no carbs this dinner is quite filling. Generous portions of pork cutlets matched with veggies stir-fried in the delicious bulgogi sauce was so good.
The finished dish could use a bit more bulgogi sauce & peanuts but otherwise tasty. We did not use the sriracha and I added steamed rice. Very fresh tasting meal (the pork cutlets are thin - be careful not to overcook!).
The pork tenderloins were very tasty and tender, and the bulgogi sauce was very good. The green beans that came with the meal were very soggy and seemed spoiled. We didn't have any fresh green beans, so just replaced them with some canned green beans. They worked, but fresh would have been better. The other veggies were fine. We fixed some steamed rice to go with the meal, cut up the cooked cutlets, divided the meat and veggies in half, put them all on top of a bed of rice in bowls, and the meal was perfect! So we really loved the meal, just with a little of our own adaptation.
I was very apprehensive when ordered this because I had never heard of bulgogi, but now we know delicious it is. Thank You Hello Fresh!
Something new to try and I enjoyed it. Flavor was new to me never had Bulgogi on anything before. It was very good.
This was better than anticipated. The cooking process and combination of ingredients was great. Only suggestion, to make it more like actual bulgogi, it would be better if pork was sliced versus "pork chop" style.
