Korean Bulgogi Pork Filet with Roasted Carrots and Lime Rice

If you love Korean flavors, this dish is sure to satisfy. Tender pork filet is seared and roasted, then topped with a savory-sweet bulgogi sauce made with butter and scallions. On the side, you’ll find roasted carrots and fluffy jasmine rice infused with lime zest and juice.

This meal brings together a perfect balance of flavors and textures, from the succulent pork to the tender carrots and bright rice. It’s a complete dinner that feels special yet is simple enough for a weeknight.

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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 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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

Instructions

1. Adjust oven rack to top position (top and middle for 4 servings) and preheat to 425°F. Wash and dry produce. Trim, peel and cut carrots into ½-inch-thick rounds. Zest and quarter the lime. 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 to a low simmer. Cook 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 carrots 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 the opposite side of the sheet. (For 4 servings, place pork on a second sheet and 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 pan used for pork 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 lime zest (add more if desired), 1 tablespoon butter and a squeeze of lime 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 lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork tenderloin or boneless pork chops work well, but adjust cooking time as needed.

What can I substitute for bulgogi sauce?

You can make a quick substitute with soy sauce, brown sugar, sesame oil, garlic and ginger.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.