Korean-Inspired Bulgogi Pork Filet with Roasted Carrots and Lemon Rice

If you love Korean-inspired flavors, this dish will hit the spot. Succulent pork filet is seared to perfection and finished with a rich, savory-sweet bulgogi sauce. On the side, tender roasted carrots and fluffy jasmine rice brightened with fresh lemon zest create a balanced and satisfying meal.

This recipe comes together in about 30 minutes, making it perfect for a busy weeknight. The combination of textures and flavors-from the caramelized sauce to the citrusy rice-will have everyone asking for seconds.

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Ingredients

10 ounce Pork FiletView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots into ½-inch-thick rounds. Zest and quarter lemon. Trim and thinly slice scallions, separating whites from greens.
2. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a big pinch of salt. Bring to a boil, cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, toss carrots on one side of a baking sheet with a drizzle of olive oil, salt and pepper. (For 4 servings, spread across entire sheet.) Roast on top rack for 10 minutes (you’ll add the pork then).
4. Meanwhile, pat pork dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. Once carrots have roasted 10 minutes, stir carrots and carefully place seared pork on opposite side of sheet. (For 4 servings, place pork on a second sheet; roast on middle rack.) Return to top rack; roast until pork is cooked through and carrots are tender, 10-12 minutes more.
5. When pork and carrots have 5 minutes left, melt 1 tablespoon butter in the same pan over medium-high heat. Add scallion whites and cook until fragrant, 1-2 minutes. Stir in bulgogi sauce and 1 tablespoon water. Bring to a simmer, stirring, until warmed through, 2-3 minutes. Turn off heat. If sauce is too thick, stir in a splash more water.
6. Fluff rice with a fork. Stir in half the lemon zest (add more if desired), 1 tablespoon butter and a squeeze of lemon juice; season with salt and pepper. Thinly slice pork crosswise. Divide rice, pork and carrots between plates. Drizzle pork with sauce. Sprinkle with scallion greens and sesame seeds. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork tenderloin or pork chops can be substituted. Adjust cooking time as needed to ensure the pork is cooked through.

Is bulgogi sauce gluten-free?

Traditional bulgogi sauce contains soy sauce, which usually has wheat. Check the label or use a gluten-free soy sauce alternative if needed.

Can I make this dish ahead of time?

The components can be prepared in advance: cook the rice, roast the carrots and sear the pork. Reheat gently and prepare the sauce fresh for best results.