By cooking.nytimes.com

Pork Bulgogi With Spring Vegetables

Ingredients

4 servings

½ cupsoy sauce

¼ cupgochujang

¼ cuplight brown sugar

1 tablespoonwhite sesame seeds

plus more for serving

2 tablespoonsneutral oil

such as grapeseed, avocado or sunflower

1 teaspoontoasted sesame oil

2 clovesgarlic

finely grated or minced

1 x 2 inchginger

piece, finely grated or minced

2scallions

thinly sliced

1 poundboneless pork chops

tenderloin or loin, thinly sliced

1 tablespoonneutral oil

such as grapeseed, avocado or sunflower

4 ouncesshiitake mushrooms

sliced

½ cupradishes

thinly sliced

8 ouncessnow peas

strings removed and halved crosswise

6scallions

white and green parts thinly sliced

rice

Cooked, or lettuce leaves, for serving

Instructions