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½ cup soy sauce

¼ cup gochujang

¼ cup light brown sugar

1 tablespoon plus 1 teaspoon white sesame seeds, plus more for serving

2 tablespoons neutral oil, such as grapeseed, avocado or sunflower

1 teaspoon toasted sesame oil

2 cloves garlic, finely grated or minced

1 (2-inch) piece ginger, finely grated or minced

2 scallions, thinly sliced

1 pound boneless pork chops, tenderloin or loin, thinly sliced

1 tablespoon neutral oil, such as grapeseed, avocado or sunflower

4 ounces shiitake mushrooms, sliced (about 1 ½ cups)

½ cup thinly sliced radishes (about 5)

8 ounces snow peas, strings removed and halved crosswise (about 2 ½ cups)

6 scallions, white and green parts thinly sliced

Cooked rice or lettuce leaves, for serving

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1. Make the marinade: Add marinade ingredients to a medium bowl and whisk until combined. In a small bowl, reserve half the marinade at room temperature for serving.

2. Add pork to the marinade in the medium bowl and refrigerate for at least 30 minutes and up to 2 hours.

3. In a large skillet over medium-high heat, add neutral oil. Once the oil is hot, add mushrooms. Let sear, stirring once or twice, until just tender and caramelized, 4 to 7 minutes.

4. Raise heat to high. Add pork along with its marinade, radishes, snow peas and all but 2 tablespoons of the scallions (reserve for garnish) to pan. Let cook, stirring often, until the pork is just cooked through, about 3 to 5 minutes. (Take care not to overcook it; it won’t brown, and it may still look slightly pink inside).

5. Garnish with reserved scallions and sesame seeds, and serve hot over rice with reserved marinade for drizzling, or in lettuce leaves.

Notes: In this easy recipe, a deeply flavored Korean bulgogi marinade is paired with sliced pork, which is seared in a skillet with snow peas, radishes and mushrooms. You can use the basic recipe as a template, substituting other proteins like chicken, tofu or, most traditionally, beef for the pork, and whatever quick-cooking vegetables you like: cherry tomatoes, zucchini, broccoli florets are all great options. Don’t worry about browning the pork here. The goal is to sear it long enough to just cook it through, while the sauce condenses and caramelizes, coating the meat and vegetables.