← All recipes

🍽️ Bulgogi Pork Bowl with Creamy Sweet Potatoes

800 kcal · 30 min · 4 servings

Bulgogi Pork Bowl with Creamy Sweet Potatoes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the lime in half and squeeze out the juice.
  2. 2. In a bowl, mix the Sriracha sauce, soy sauce, one teaspoon of lime juice, one tablespoon of oil, and a pinch of salt.
  3. 3. Rinse the pork neck steaks and pat them dry with a kitchen towel.
  4. 4. Lightly flatten the steaks and slice them into very thin strips.
  5. 5. Add the meat to the marinade and mix everything well.
  6. 6. Set the meat aside to marinate.
  7. 7. Thoroughly wash and peel the sweet potato.
  8. 8. Cut the sweet potato into small cubes.
  9. 9. Place the sweet potato cubes in a pot and cover them just barely with lightly salted water.
  10. 10. Cook the sweet potatoes over medium heat for about 15 minutes.
  11. 11. Wash the zucchini and cut off the ends.
  12. 12. Quarter the zucchini lengthwise.
  13. 13. Remove the seeds from the zucchini quarters.
  14. 14. Cut the zucchini into coarse, diagonal pieces.
  15. 15. Rinse the mint and shake it dry.
  16. 16. Pluck the mint leaves from the stems.
  17. 17. Finely chop the mint leaves.
  18. 18. Peel the orange so that all the white pith is removed.
  19. 19. Slice the orange into thin slices.
  20. 20. Heat one tablespoon of oil in a pan over high heat.
  21. 21. Fry the zucchini in the hot pan for about 4 minutes until well-browned.
  22. 22. Transfer the fried zucchini to a bowl.
  23. 23. Add the orange slices and chopped mint to the zucchini.
  24. 24. Mix the zucchini mixture well.
  25. 25. Season the zucchini mixture with salt and pepper.
  26. 26. Drain the sweet potatoes and let them drain for a moment.
  27. 27. Return the sweet potatoes to the pot.
  28. 28. Mash the sweet potatoes finely with some butter.
  29. 29. Season the sweet potato mash with salt, sugar, and lime juice.
  30. 30. Keep the sweet potato mash warm.
  31. 31. Clean the pan.
  32. 32. Heat two tablespoons of oil in the pan on the highest setting.
  33. 33. Fry the marinated meat in the hot oil for about 3 minutes until well-browned.
  34. 34. Turn the meat only occasionally to develop nice roasted flavors.
  35. 35. Season the Bulgogi to taste.
  36. 36. Chop the peanuts coarsely.
  37. 37. Plate the Bulgogi, sweet potato mash, and zucchini-orange mixture.
  38. 38. Sprinkle the finished bowl with the chopped peanuts.
  39. 39. Enjoy your meal!

Nutrition per serving