Bulgogi Pork Filet

🥘 Ingredients

• black pepper
  1 tsp
• bulgogi sauce
  4 tbsp
• butter
  2 tbsp
• carrot
  2 unit
• green beans
  6 oz
• jasmine rice
  1 c
• lemon
  1 unit
• olive oil
  1 tbsp
• pork filet
  2 unit
• salt
  1 tsp
• scallions
  2 unit
• sesame seeds
  2 tsp
• water
  1½ cups

🍳 Cookware

• small pot
• baking sheet
• large pan

1. 

   1

   pork filet carrot green beans bulgogi sauce jasmine rice lemon sesame seeds scallions olive oil butter salt black pepper water

   pork filet: 2 unit, carrot: 2 unit, green beans: 6 oz, bulgogi sauce: 4 tbsp, jasmine rice: 1 c, lemon: 1 unit, sesame seeds: 2 tsp, scallions: 2 unit, olive oil: 1 tbsp, butter: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp, water: 1½ cups
2. 

   2

   Adjust oven rack to the top position and preheat oven to 425°F. Wash and dry all produce.
3. 

   3

   In a small pot , combine jasmine rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes .
4. 

   4

   While rice cooks, toss carrots on one side of a baking sheet with a drizzle of olive oil, salt, and black pepper. Roast in the oven ⏱️ 15 minutes .
5. 

   5

   Meanwhile, pat pork dry with paper towels; season all over with salt and black pepper. Heat a drizzle of olive oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over ⏱️ 4 minutes .
6. 

   6

   When pork and carrots have 5 minutes left, melt 1 tbsp butter in the same large pan over medium-high heat. Add scallion whites and cook until fragrant ⏱️ 1 minutes .
7. 7

   Fluff rice with a fork. Stir in half the lemon zest, 1 tbsp butter, and a squeeze of lemon juice; season with salt and black pepper. Divide rice and roasted carrots between plates. Top with pork, drizzle with bulgogi sauce, toss green beans with remaining scallion greens and sesame seeds, and serve.