Spicy Pork Bulgogi Rice Bowl
Spicy Pork Bulgogi Rice Bowl
Ingredients
For the Pork Marinade
- 1 1/2 pounds pork shoulder, thinly sliced against the grain
- 2 tablespoons gochujang, (Korean chili paste)
- 1/4 cup soy sauce
- 1 tablespoon brown sugar, packed
- 1 tablespoon sesame oil
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 tablespoon gochugaru, (Korean chili flakes, optional for extra heat)
- 1/2 teaspoon black pepper
- 1/2 yellow onion, medium, thinly sliced
- 2 green onions, chopped
For the Rice Bowls
- 1 1/2 cups uncooked white rice
- 3 cups water, (for cooking rice)
- 1 tablespoon vegetable oil, (for cooking pork)
- 1 carrots, medium, julienned
- 1/2 zucchini, medium, julienned
- 4 cups fresh spinach
- 1 garlic, clove, minced (for spinach)
- 1 teaspoon sesame oil, (for spinach)
- 1/4 teaspoon salt, (for spinach)
- 4 eggs, large (optional, fried or sunny-side up)
For Garnish
- 1 tablespoon toasted sesame seeds
- 1 green onion, stalk, thinly sliced
- 1/2 cup kimchi, for serving (optional)
Instructions
- 1
Prepare the pork marinade: In a large bowl, combine the gochujang, soy sauce, brown sugar, 1 tablespoon sesame oil, 4 minced garlic cloves, grated fresh ginger, rice vinegar, gochugaru (if using), and black pepper. Add the thinly sliced pork shoulder, sliced yellow onion, and 2 chopped green onions. Mix well to ensure all pork is coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 15 min
- 2
Cook the rice: Rinse the uncooked white rice thoroughly under cold water until the water runs clear. Combine the rinsed rice and 3 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min
- 3
Prepare the vegetables: While the rice cooks, julienne the carrots and zucchini. For the spinach, heat a small non-stick pan over medium heat. Add the fresh spinach, 1 minced garlic clove, 1 teaspoon sesame oil, and 1/4 teaspoon salt. Sauté for 2-3 minutes until wilted. Remove from heat and set aside.
⏱️ 10 min
- 4
Cook the pork bulgogi: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated pork in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 3-5 minutes per side, stirring occasionally, until the pork is cooked through, slightly caramelized, and has a nice char. Remove from heat.
⏱️ 10 min
- 5
Cook the eggs (optional): If adding eggs, fry them sunny-side up or to your preference in a separate pan while the pork is cooking, or immediately after. Season lightly with salt and pepper.
⏱️ 5 min
- 6
Assemble the bowls: Divide the cooked white rice among 4 serving bowls. Arrange a portion of the cooked spicy pork bulgogi over the rice. Artfully place portions of the julienned carrots, zucchini, and sautéed spinach around the pork. If using, place a fried egg on top of each bowl.
⏱️ 5 min
- 7
Garnish and serve: Sprinkle each bowl with toasted sesame seeds and thinly sliced green onion. Serve immediately, with kimchi on the side if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Pork Bulgogi Rice Bowl
Ingredients
For the Pork Marinade
- 1 1/2 pounds pork shoulder, thinly sliced against the grain
- 2 tablespoons gochujang, (Korean chili paste)
- 1/4 cup soy sauce
- 1 tablespoon brown sugar, packed
- 1 tablespoon sesame oil
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 tablespoon gochugaru, (Korean chili flakes, optional for extra heat)
- 1/2 teaspoon black pepper
- 1/2 yellow onion, medium, thinly sliced
- 2 green onions, chopped
For the Rice Bowls
- 1 1/2 cups uncooked white rice
- 3 cups water, (for cooking rice)
- 1 tablespoon vegetable oil, (for cooking pork)
- 1 carrots, medium, julienned
- 1/2 zucchini, medium, julienned
- 4 cups fresh spinach
- 1 garlic, clove, minced (for spinach)
- 1 teaspoon sesame oil, (for spinach)
- 1/4 teaspoon salt, (for spinach)
- 4 eggs, large (optional, fried or sunny-side up)
For Garnish
- 1 tablespoon toasted sesame seeds
- 1 green onion, stalk, thinly sliced
- 1/2 cup kimchi, for serving (optional)
Instructions
- 1
Prepare the pork marinade: In a large bowl, combine the gochujang, soy sauce, brown sugar, 1 tablespoon sesame oil, 4 minced garlic cloves, grated fresh ginger, rice vinegar, gochugaru (if using), and black pepper. Add the thinly sliced pork shoulder, sliced yellow onion, and 2 chopped green onions. Mix well to ensure all pork is coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 15 min - 2
Cook the rice: Rinse the uncooked white rice thoroughly under cold water until the water runs clear. Combine the rinsed rice and 3 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min - 3
Prepare the vegetables: While the rice cooks, julienne the carrots and zucchini. For the spinach, heat a small non-stick pan over medium heat. Add the fresh spinach, 1 minced garlic clove, 1 teaspoon sesame oil, and 1/4 teaspoon salt. Sauté for 2-3 minutes until wilted. Remove from heat and set aside.
⏱️ 10 min - 4
Cook the pork bulgogi: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated pork in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 3-5 minutes per side, stirring occasionally, until the pork is cooked through, slightly caramelized, and has a nice char. Remove from heat.
⏱️ 10 min - 5
Cook the eggs (optional): If adding eggs, fry them sunny-side up or to your preference in a separate pan while the pork is cooking, or immediately after. Season lightly with salt and pepper.
⏱️ 5 min - 6
Assemble the bowls: Divide the cooked white rice among 4 serving bowls. Arrange a portion of the cooked spicy pork bulgogi over the rice. Artfully place portions of the julienned carrots, zucchini, and sautéed spinach around the pork. If using, place a fried egg on top of each bowl.
⏱️ 5 min - 7
Garnish and serve: Sprinkle each bowl with toasted sesame seeds and thinly sliced green onion. Serve immediately, with kimchi on the side if desired.
⏱️ 1 min