Spicy Pork Bulgogi Rice Bowl
Fiery pork bulgogi over fluffy rice, a Korean flavor explosion.
⏱️ 45 min🍽️ Serves 1
🔥 580 kcal💪 35g protein🍚 65g carbs🥑 20g fat🌾 4g fibreper serving
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Ingredients
- 🐖500 g pork shoulder, thinly sliced
- 🧅½ onion, thinly sliced
- 🌿2 green onions, chopped
- 🍚4 cups cooked white rice
- 🌶️¼ cup gochujang (Korean chili paste)
- 🍶2 tbsp soy sauce
- 🧴1 tbsp sesame oil
- 🍚1 tbsp sugar
- 🧄2 cloves garlic, minced
- 🍠1 tsp ginger, grated
- hạt1 tsp sesame seeds, toasted
- 🌻1 tbsp vegetable oil
Pro tips
- For extra heat, add a pinch of gochugaru (Korean chili flakes) to the marinade.
- If you prefer a slightly sweeter bulgogi, a tablespoon of grated apple or pear can be added to the marinade.
- Serve with kimchi or other banchan (side dishes) for a complete Korean meal.
- Ensure pork is thinly sliced for best results; ask your butcher to do it or partially freeze it to slice easily at home.
Method
- 1In a large bowl, combine gochujang, soy sauce, sesame oil, sugar, minced garlic, and grated ginger to create the marinade.
- 2Add the thinly sliced pork and sliced onion to the marinade. Mix well to ensure all pork is coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- 3Heat vegetable oil in a large skillet or wok over medium-high heat.
- 4Add the marinated pork and onions to the hot skillet. Spread the pork in a single layer if possible to get a good sear.
- 5Cook for 5-7 minutes, stirring occasionally, until the pork is cooked through and slightly caramelized.
- 6Divide the cooked white rice among four serving bowls.
- 7Top each bowl with a generous portion of the spicy pork bulgogi.
- 8Garnish with chopped green onions and toasted sesame seeds before serving.