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and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

And one more new gem from !

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Hello Fresh recipe I cooked a couple days ago
Recipe found here: https://www.hellofresh.com/recipes/.....039514e63109a2

Thoughts: Look. If it's bulgogi, I'll definitely like it. So of course this was tasty too. It's a bit messy though. The bulgogi sauce was nice and sweet, and the siracha mayo gave a faint heat to compliment the sweet, and finally the pickle taste of the slaw gives a good trio of flavors and textures. Also this time they gave instructions on how to toast the buns, the last two recipes we had with buns just said "Toast buns" without saying how to in an oven. Toasting definitely makes a difference.

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Recipe is as follows:

1 unit Persian Cucumber

4 ounce Shredded Red Cabbage

5 teaspoon Rice Wine Vinegar

2 unit Brioche Buns

8 ounce Pulled Pork

4 ounce Bulgogi Sauce

2 tablespoon Mayonnaise

1 teaspoon Sriracha

1 teaspoon Cooking Oil

1.5 teaspoon Sugar

1 tablespoon Butter

Salt

Pepper

Make Slaw
1
• Preheat oven to 400 degrees. (TIP: If you have a toaster oven, feel free to skip preheating—you’ll use it to toast the buns in step 3.) Wash and dry all produce. • Trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. • In a medium bowl, toss together cucumber, cabbage, vinegar, 1½ tsp sugar (3 tsp for 4 servings), and a big pinch of salt. Set aside to pickle, stirring occasionally, until ready to serve.

Cook Pork
2
• Tear pulled pork* into smaller pieces if necessary. • Heat a drizzle of oil in a medium pan over medium heat. Add pork and cook, stirring, until warmed through, 2-3 minutes. • Stir in bulgogi sauce and ¼ cup water (1⁄3 cup for 4 servings). Bring to a boil, then reduce heat to low. Simmer until saucy, 1-2 minutes.

Make Sriracha Mayo & Toast Buns
3
• Meanwhile, in a small bowl, combine mayonnaise with Sriracha to taste. Season with salt and pepper to taste. • Place 1 TBSP butter (2 TBSP for 4 servings) in a separate small microwave-safe bowl. Microwave until melted, 30-40 seconds. • Halve buns. Brush melted butter onto cut sides. • Place cut sides up directly on oven rack (or in a toaster oven) and toast until golden brown, 3-5 minutes.

Serve
4
• Divide buns between plates; spread Sriracha mayo onto cut sides of top buns. Fill buns with pork and a bit of slaw. Serve with remaining slaw on the side.