Bulgogi Bowls
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Refridegerate
29 mins
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Total Time
35 mins
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Servings
4
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Calories
358 kcal
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Course
Main Course
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Cuisine
Korean
Bulgogi Bowls
Description
To prepare the pork bulgogi, thin slices of pork tenderloin are marinated in a mixture including soy sauce, sesame oil, brown sugar, garlic, ginger, and gochujang or a chili substitute. Marinating for at least 30 minutes or overnight allows the flavors to infuse. Cooking the pork in batches over medium-high heat ensures a nice browning without overcooking. The bell peppers are sautéed separately for a few minutes to retain some crispness.
The dish is assembled with a base of kimchi fried rice topped with mixed greens, the cooked bulgogi pork, sautéed peppers, and fried eggs. Sriracha may be added for extra heat. This bowl is a balanced meal offering spicy, savory meat balanced by fresh vegetables and richness from eggs.
Notes suggest variations such as adding julienned vegetables or substituting tofu for a vegetarian option. Ingredients can be prepped ahead for quick assembly. Presentation can include sesame seeds and a cultural nod through bibimbap styling.
Ingredients
For the Pork Bulgogi:
- 1 pound pork tenderloin
- ¼ cup soy sauce low-sodium
- 1 Tablespoon sesame oil
- 1 Tablespoon light brown sugar
- 3 cloves garlic , minced
- 1 Tablespoon ginger or 2 tsp dry ground ginger, freshly grated
- 2-3 teaspoons gochujang or substitute Thai red chili sauce, sriracha, or crushed red pepper flakes, to taste, Korean chili paste
- 2 green onions , chopped, divided
- 2 Tablespoons neutral cooking oil vegetable or canola), for cooking meat, generic cooking oil
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 bell pepper sliced, red or yellow
- 4 egg
- sriracha hot sauce , for topping (optional)
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
- The pork and marinade can be prepared a day ahead or frozen for longer storage.
- Cook white rice for the kimchi fried rice a day or more in advance; it fries better when slightly aged.
- Chop lettuce and bell peppers ahead of time to speed up meal assembly.
- For a vegetarian version, use firm tofu marinated and cooked similarly to replace the pork.
- Add vegetables like julienned cucumber, radishes, mushrooms or beets for extra color and texture.
- Sprinkle with sesame seeds or sriracha for garnish and extra flavor.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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