Bulgogi Pork with Broccoli and Rice
- 45 mintotal time
- $2.46£1.98a serving
- 629584calories
- 4245 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Pork tenderloin roasted in a sweet soy, garlic and apple glaze alongside broccoli and carrots, with rice.
Ingredients
Serves 4.
- 1½ cups long-grain white rice
- 3 garlic cloves, finely grated
- 2½ tbsp fresh ginger, finely grated
- ½ apple, peeled and finely grated
- 1.25 lb pork tenderloin, 2 small tenderloins
- 14 oz broccoli, cut into florets
- 7 oz carrots, thickly sliced on the diagonal
- ½ bunch green onions, thinly sliced
- 4 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp toasted sesame oil
- 1 tbsp vegetable oil
- 1 tsp sesame seeds
Contains: soy, sesame. Check the label: wheat (gluten). Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 425°F. Rinse the rice and put it in a saucepan with 2½ cups (600 ml) of water. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Mix the soy sauce, brown sugar, garlic, fresh ginger, apple and toasted sesame oil. Put a third of the sauce in a small bowl and set aside for serving; this part never touches the raw pork.
- Lay the pork on a large baking tray and coat it with half the sauce left in the mixing bowl. Wash your hands after handling the raw meat. Toss the broccoli and carrots with the vegetable oil and spread them around the pork.
- Roast for 18–22 minutes, brushing the pork with the last of the sauce in the mixing bowl halfway, until the vegetables are tender and charred at the edges and the thickest part of the pork reaches 145°F; it will still be slightly pink in the middle. For pregnant people, or if you prefer no pink, roast until it reaches 160°F.
- Rest the pork for 5 minutes, then slice. Warm the reserved sauce in a small pan for 1 minute. Serve the pork and vegetables over the rice, drizzled with the warm sauce and scattered with the green onions and sesame seeds.
Leftovers: Fridge 2 days; reheat until piping hot. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Ingredients
Serves 4.
- 300 g long-grain rice
- 3 garlic cloves, finely grated
- 15 g fresh ginger, finely grated
- ½ apple, peeled and finely grated
- 600 g pork fillet (tenderloin), 2 small tenderloins
- 400 g broccoli, cut into florets
- 200 g carrots, thickly sliced on the diagonal
- ½ bunch spring onions, thinly sliced
- 4 tbsp soy sauce
- 2 tbsp soft brown sugar
- 1 tbsp toasted sesame oil
- 1 tbsp vegetable oil
- 1 tsp sesame seeds
Contains: soya, sesame. Check the label: gluten. Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 220°C (200°C fan). Rinse the rice and put it in a saucepan with 600 ml of water. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Mix the soy sauce, soft brown sugar, garlic, fresh ginger, apple and toasted sesame oil. Put a third of the sauce in a small bowl and set aside for serving; this part never touches the raw pork.
- Lay the pork on a large baking tray and coat it with half the sauce left in the mixing bowl. Wash your hands after handling the raw meat. Toss the broccoli and carrots with the vegetable oil and spread them around the pork.
- Roast for 18–22 minutes, brushing the pork with the last of the sauce in the mixing bowl halfway, until the vegetables are tender and charred at the edges and the thickest part of the pork reaches 63°C; it will still be slightly pink in the middle. For pregnant people, or if you prefer no pink, roast until it reaches 71°C.
- Rest the pork for 5 minutes, then slice. Warm the reserved sauce in a small pan for 1 minute. Serve the pork and vegetables over the rice, drizzled with the warm sauce and scattered with the spring onions and sesame seeds.
Leftovers: Fridge 2 days; reheat until piping hot. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Nutrition per serving
| Calories | 629 |
|---|---|
| Protein | 42 g |
| Carbohydrate | 84 g |
| Fat | 14 g |
| Fiber | 6 g |
| Sodium | 1036 mg |
| Calories | 584 |
|---|---|
| Protein | 45 g |
| Carbohydrate | 84 g |
| Fat | 10 g |
| Fibre | 8 g |
| Sodium | 973 mg |
Worked out from the ingredients, 444 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.46 a serving in the US (range $1.88–$3.26) and £1.98 in the UK (range £1.51–£2.62). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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