Bulgogi Pork Filet
with Roasted Carrots & Lemony Rice
- Soy
- Sesame
- Wheat
- Milk
If you can’t get enough of Korean-inspired flavors, this meal is sure to leave you satisfied. The dish centers around savory-sweet bulgogi sauce, whisked with a bit of butter and spooned over succulent pork filet. There’s also tender roasted carrots and fluffy rice on the side. Yeah, this meal has a little bit of something for everyone.
Ingredients
12 ounce
Carrots
1 unit
Lemon
2 unit
Scallions
10 ounce
Pork Filet
½ cup
Jasmine Rice
4 ounce
Bulgogi Sauce
(Contains: Soy, Sesame, Wheat)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains: Milk)
1 teaspoon
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots into ½-inch-thick rounds. Zest and quarter lemon. Trim and thinly slice scallions, separating whites from greens.
• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, toss carrots on one side of a baking sheet with a drizzle of olive oil, salt, and pepper. (For 4 servings, spread out across entire sheet.) • Roast carrots on top rack for 10 minutes (you’ll add the pork then).
• Meanwhile, pat pork* dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. • Once carrots have roasted 10 minutes, remove sheet from oven. Stir carrots and carefully place seared pork on opposite side. (For 4 servings, place pork on a second sheet; roast on middle rack.) • Return to top rack; roast until pork is cooked through and carrots are tender, 10-12 minutes more.
• When pork and carrots have 5 minutes left, melt 1 TBSP butter in pan used for pork over medium-high heat. Add scallion whites and cook until fragrant, 1-2 minutes. • Stir in bulgogi sauce and 1 TBSP water. Bring to a simmer, stirring, until warmed through, 2-3 minutes. Turn off heat. TIP: If sauce is too thick, stir in a splash more water.
• Fluff rice with a fork. Stir in half the lemon zest (add more if you like), 1 TBSP butter, and a squeeze of lemon juice; season with salt and pepper. • Thinly slice pork crosswise. • Divide rice, pork, and carrots between plates. Drizzle pork with sauce. Sprinkle with scallion greens and sesame seeds. Serve with remaining lemon wedges on the side.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the bulgogi sauce, calling it delicious and flavorful; some found it too salty or sweet.
- Ease of prep: Instructions were easy to follow for most, though some felt prep took longer than indicated.
- Suggestions: Consider adding extra herbs or richer stock for deeper flavor; watch cooking times carefully to avoid overcooking.
- Portions: Several mentioned wanting larger pork portions or more rice; a few suggested adding another vegetable.
- Texture: Most found the pork tender and juicy when cooked properly; some had issues with tough or fatty cuts.
Reviews from our home cooks
So I did this a bit different. I kept the pork frozen and sliced thin with a mandoline then marinated the meat and green onion whites in the bulgogi sauce. Cooked that on a high heat until just done and the sauce thickened. That went on the rice along with the roasted carrot which I tossed with a mix of toasted sesame oil, oyster sauce, mayo a but of sugar and the zest and juice from the lemon. Paired with some gyoza and topped off with a fried egg and a drizzle of rooster sauce, this was amazing.
I've ordered this before, so it makes cooking faster. I like variety, but there are a few favorites-this is one of them. The two pork filets are not the same size, so watch the temperature and this will be exceptionally good. The sauce too is very tasty as is the lemon/rice- (another favorite) which cuts the naturally sweet carrots and sauce - both delicious.
Very easy. Loved the bulgogi sauce. Lemon juice in the rice was great. Lovely thick pork filets....thank you!
It certainly was a good meal, but the pork filet tasted kind of strong. Bulgogi sauce is quite sweet.
This dish was great. Loved every part. Carrots were tasty and not mushy. I loved the rice with the lemon zest. The pork was phenomenal. I didn't really love the sauce. But would definitely eat this again!
Absolutely phenomenal! Everything was so tasty, I added less lemon zest and squeeze in the rice. Pork and the bulgogi sauce where oh so good, although very small cuts of meat.
This dish was very good. Pork was tender and flavorful. Could have used a few more carrots. They shrunk significantly while roasting. Loved the Bulgogi sauce
The bulgogi sauce was too salty and overpowering. The pork filets were small. The lemony rice and carrots were good.
The sauce is great on the pork, but also on the rice and carrots. Always use a meat thermometer, so you don't over cook the pork. I try and stick to 8 minutes in the oven and check the pork for 135-140 degrees. If it isn't there I go a few more minutes. Ovens differ in temps, but if I cooked it for the time recommended it would have been overcooked.
The pork loin came out tender the sauce was delicious and even my kids enjoyed the lemon twist to the rice and the carrots cooked in the oven. So easy and yummy
