Directions

1. Slice pork tenderloins in half. Slice tenderloins lengthwise into 1/2" thick strips. Each tenderloin should yield 6-8 strips.
2. Place pork slices between parchment paper and pound until approximately 1/4" thick.
3. Place pork in a zip-close bag, add 1 bottle of bulgogi marinade. Marinate 12 to 24 hours in refrigerator.
4. Soak wooden skewers in water for 1 hour before grilling to prevent burning.
5. In a saucepan, combine 3 cups water, 1/2 cup coconut cream, palm sugar, ginger and salt. Simmer on medium-low heat for 20-30 minutes, stirring frequently.
6. Remove ginger slices from broth.
7. Cook jasmine rice according to package directions, replacing the water with the ginger coconut cream broth.
8. Using two wooden skewers parallel to each other, skewer marinated pork pieces. This will help keep pork flat while grilling.
9. Grill pork over direct heat 2-3 minutes on each side or until internal temperature reaches 145 F and pork is well-charred.
10. Serve grilled bulgogi pork over rice and garnish with fried garlic and basil (or cilantro), drizzle with remaining coconut cream and soy sauce.