Korean · Dinner
Spicy Marinated Pork Grill (GLP-1)
Thin-sliced pork tenderloin marinated in gochujang, garlic, and ginger, then grilled hot and fast Korean barbecue style. Served over a bean sprout and cucumber salad with lettuce leaves for wrapping, this is a protein-forward, lower-carb plate built for smaller, easy-to-digest portions.
$5
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
334Calories
38.2gProtein
11.4gFat
19.8gCarbs
12.1gSugar
5.3gFiber
978mgSodium
97mgChol
2.6gSat Fat
870mgPotassium
75mgCalcium
2.9mgIron
0.9mcgVitamin B12
9.5mgVitamin C
gluten-free-adaptable
low-carb
protein-rich
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Slice the pork tenderloin thin against the grain, pat dry. Mince the garlic, grate the ginger, slice the scallion, and dice the cucumber. Toss the bean sprouts and cucumber with a pinch of salt.
2
Marinate
Combine the pork with gochujang, garlic, ginger, sesame oil, soy sauce, rice vinegar, and honey. Cover and marinate 30 minutes.
3
Grill
Heat a grill pan over high heat. Sear the pork strips 3–4 minutes per side until edges char and centre is no longer pink.
4
Finish
Scatter scallion, gochugaru, and sesame seeds over the hot pork, then plate over the salad with lettuce leaves alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 280g280g pork tenderloin
- 2 tbsp2 tbsp gochujang
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp sesame-oil
- 2 tsp2 tsp soy-sauce
- 2 tsp2 tsp rice-vinegar
- 2 tsp2 tsp honey
- 22 scallion
- 100g100g bean-sprout
- 100g100g cucumber
- 1 tsp1 tsp gochugaru
- 1 tsp1 tsp sesame-seeds
- 44 lettuce leaves
