I’m really pleased with the way this turned out.
Boneless pork chops marinated in a bottle Bulgogi sauce overnight. English cucumber, peeled and cut up, marinated in rice wine vinegar, 1 Tbsp sugar, and a splash of roasted sesame oil while the rest of dinner cooked. Pan seared the pork chops and them put them into a warm oven. Did a reduction with the remaining marinade, browned bits in the bottom of the skillet and a splash of saki. Once the sauce had thickened, returned the chops to the pan and lightly coated them in the sauce and kept the chops at a low simmer while the rice noodles softened in boiling water, about 6 minutes. It was a simple dinner but turned out nice.