Bulgogi Bowls

Name: Bulgogi Bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving
Ingredients: 1 pound pork tenderloin; ¼ cup low-sodium soy sauce; 1 Tablespoon sesame oil; 1 Tablespoon light brown sugar; 3 cloves garlic; 1 Tablespoon freshly grated ginger; 2-3 teaspoons gochujang (Korean chili paste); 2 green onions; 2 Tablespoons oil; 1 recipe Kimchi Fried Rice; 2 1/2 cups mixed greens lettuce; 1 red or yellow bell pepper; 4 eggs; Sriracha hot sauce

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5.0

51 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Refridegerate
29 mins
Total Time
35 mins
Servings
4
Calories
358 kcal
Course
Main Course
Cuisine
Korean

Bulgogi Bowls

Camden Walton

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Korean Bulgogi Bowls are marinated pork served over kimchi fried rice with leafy greens and a fried egg on top. They are packed with flavor and absolutely delicious!

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Ingredients

Servings

For the Pork Bulgogi:

1 pound pork tenderloin
¼ cup low-sodium soy sauce
1 Tablespoon sesame oil
1 Tablespoon light brown sugar
3 cloves garlic , minced
1 Tablespoon freshly grated ginger , or 2 tsp dry ground ginger
2-3 teaspoons gochujang (Korean chili paste) , or substitute Thai red chili sauce, sriracha, or crushed red pepper flakes, to taste
2 green onions , chopped, divided
2 Tablespoons oil (vegetable or canola), for cooking meat

For the Bulgogi Bowls:

1 recipe Kimchi Fried Rice (see note below, to make this in advance)
2 1/2 cups mixed greens lettuce , chopped
1 red or yellow bell pepper sliced
4 eggs
Sriracha hot sauce , for topping (optional)

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Instructions

Slice the pork tenderloin into very thin slices and place the meat in a large ziplock bag. Set aside.
In a bowl whisk together the soy sauce, sesame oil, brown sugar, garlic, ginger, red pepper flakes and one chopped green onion (reserve the remaining chopped green onion for garnish on the bowls).
Pour the marinade into the bag with the pork and allow to marinate in the fridge for at least 30 minutes, or overnight.
When ready to cook the pork, add 1 tablespoon of the vegetable oil to a large wok or skillet over medium high heat.
Once hot, add half of the meat, placing it in a single layer in the pan. Allow it to brown for a few minutes, without touching it.
Flip each piece of meat to the other side and allow to brown for another 2 minutes or so, until cooked through, but not overcooked. Remove to a plate.
Add remaining oil to the pan. Once hot, add remaining pork and cook in the same manner. Remove to a plate.
Add sliced bell peppers to the pan and saute for 2-3 minutes.
At the same time, Place another skillet over medium heat and cook your eggs, sunny-side up, in a hot greased pan for several minutes.
In shallow bowls add a large spoonful of cooked Kimchi Fried Rice. Top with chopped leafy greens, then bulgogi pork, peppers, and a fried egg.
Add some sriracha hot sauce on top, if you like more heat. Serve immediately.

Notes

Variations:
add julienned cucumber, radishes, mushrooms or beets.
substitute plain or sauteed tofu. It will marinate beautifully and can be fried up just like bulgogi! Get the firm variety, drain and squeeze out extra moisture with paper towel and slice into ½” x 1½” x 1½” squares prior to marinating)
, use vegetables of complimentary colors and sprinkle with sesame seeds. Bibimbap, properly presented, symbolizes the harmony and balance in Korean culture.
, sprinkle with sriracha sauce or extra Gochujang.
Make Ahead Instructions: The meat and marinade can be made the night before or longer if frozen. White rice for the kimchi fried rice can also be cooked a day or more in advance and will actually fry up even better. The lettuce and bell peppers can be chopped in advance. With the ingredients all prepped, dinner will be ready in no time!
The meat and marinade can be made the night before or longer if frozen. White rice for the kimchi fried rice can also be cooked a day or more in advance and will actually fry up even better. The lettuce and bell peppers can be chopped in advance. With the ingredients all prepped, dinner will be ready in no time!
For variety add julienned cucumber, radishes, mushrooms or beets.
To go vegetarian or vegan, substitute plain or sauteed tofu. It will marinate beautifully and can be fried up just like bulgogi! Get the firm variety, drain and squeeze out extra moisture with paper towel and slice into ½” x 1½” x 1½” squares prior to marinating)
For beautiful presentation, use vegetables of complimentary colors and sprinkle with sesame seeds. Bibimbap, properly presented, symbolizes the harmony and balance in Korean culture.
For added heat, sprinkle with sriracha sauce or extra Gochujang.

Nutrition Information

Show Details

Calories 358kcal (18%) Carbohydrates 14g (5%) Protein 32g (64%) Fat 19g (29%) Saturated Fat 8g (40%) Cholesterol 237mg (79%) Sodium 756mg (32%) Potassium 949mg (27%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 4005IU (80%) Vitamin C 74.1mg (82%) Calcium 74mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 358 kcal

% Daily Value*

Calories	358kcal	18%
Carbohydrates	14g	5%
Protein	32g	64%
Fat	19g	29%
Saturated Fat	8g	40%
Cholesterol	237mg	79%
Sodium	756mg	32%
Potassium	949mg	20%
Fiber	2g	8%
Sugar	5g	10%
Vitamin A	4005IU	80%
Vitamin C	74.1mg	82%
Calcium	74mg	7%
Iron	4mg	22%