Bulgogi-Style Pork Chops
with Gingery Stir-Fried Bok Choy, Cabbage & Carrot
- Sesame
- Soy
- 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 chops. There’s also a gingery stir-fry of bok choy, cabbage, and carrots on the side. Yeah, this meal has a little bit of something for everyone.
Ingredients
3 ounce
Carrot
4 ounce
Bulgogi Sauce
(Contains: Sesame, Soy, Wheat)
4 ounce
Bok Choy and Napa Cabbage
12 ounce
Pork Chops
1 tablespoon
Sesame Seeds
(Contains: Sesame)
4 ounce
Shredded Red Cabbage
1 unit
Lime
2 unit
Scallions
1 thumb
Ginger
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Trim and peel carrot; grate on the largest holes of a box grater. Peel and mince or grate ginger until you have 1 tsp (2 tsp for 4 servings). Zest and quarter lime.
• Pat pork* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If crust begins to brown too quickly, reduce heat to medium. • Turn off heat; transfer pork to a cutting board. Wipe out pan. • Melt 1 TBSP butter in same pan over medium-high heat. Add scallion whites; cook until fragrant, 1-2 minutes. • Stir in bulgogi sauce and 1 TBSP water. Bring to a simmer and cook, stirring, until warmed through, 2-3 minutes. Turn off heat.
• Heat a large drizzle of oil in a second large pan over medium-high heat. Add carrot, bok choy and napa cabbage, and red cabbage. Cook, stirring occasionally, 2-3 minutes. • Add minced ginger; cook, stirring frequently, until fragrant, 30 seconds. • Stir in lime zest and juice from one lime wedge (two wedges for 4 servings). Season with salt and pepper. Remove from heat.
• Slice pork crosswise. • Divide veggie stir-fry between plates and top with pork. Drizzle pork with sauce. Sprinkle with scallion greens and sesame seeds. Squeeze juice from remaining lime wedges over everything and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the bulgogi sauce, calling it "incredible" and "fantastic"; some found it too sweet or salty 🍲.
- Ease of prep: Quick and easy to make for most, though some felt prep time was longer than stated.
- Suggestions: Consider serving with rice to soak up sauce and make more filling; cook veggies less for more crunch.
- Portions: Some found it light and wanted more veggies or a starch; others appreciated the low-carb option.
- Texture: Pork was tender and juicy for many; a few found it tough or overcooked.
Reviews from our home cooks
WOAH! What an amazingly delicious meal. Flavors were on point & something my husband & I haven't had before. The prep was super easy & fast & the cooking was easy as well. The whole dish paired so well together. Bulgogi sauce is my new favorite flavor! Overall a yummy dish & we will be buying this one again in the future!!
It was a good recipe with lots of vegetables. As a mom of a teen boy, I had to add some rice to this meal because there was no carb in it. The cabbage tasted great with the bulgogi sauce. We enjoyed it lots.
Great taste and very easy to make, even for a non-cook like me. I actually thought it was better without the Bulgogi-sauce: there were lots of different flavors in the recipe, but the sauce was so thin it mixed in with everything and resulted in a mono-taste.
New one for me. Loved it. The bulgogi sauce makes anything taste better. And the veggie mix is a lovely accompaniment without any carbs.
Without wiping out the pork pan, I cooked the stir fry veggies and then used a smaller pan for the bulgogi sauce. Just an FYI.
Loved the cabbage stir fry! I added extra Savoy cabbage I had in the house, added extra shredded carrots, and sauteed some onion to increase the amount of veggies. I then split the sauce and the pork into three servings. Wonderful!
I learned something wonderful with this recipe-- the simple combo of veggies, and the amazing bulgogi sauce!! A sure winner.
Was a bit nervous as this is "outside of my box" but I found the meal delicious! I'm not scared of bulgogi anymore.
To my taste, Bulgolgi seems to complement beef flavor more than pork. Need to ease off adding salt due to the already high sodium in bulgogi. My opinion in general is that your directions for meat are too hot and fast. Meat fibers constrict and toughen. Slower cooking time with lower heat and longer cook time will render more tender meat in my experience. I realize you are trying to stay in a time frame formula.
The bulgogi sauce has good flavor, but I think there a few ways this one could be improved. First, I'm not sure that lime actually works in this dish. Maybe it would be okay for just a squeeze at the end for brightness, but the zest in the veg medley is just too much/too bitter. Overall, the veg medley did not taste very good to me, unless I mixed sauce into it. I think it would be much better for the recipe to make more sauce, and instruct the cook mix a couple tablespoons of it into the vegetables at the end of cooking (leaving out the lime). Also, why not send the sesame seeds already toasted?!
