Spicy Pork Bulgogi Rice Bowl
User Reviews
5
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Prep Time
40 mins
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Cook Time
10 mins
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Total Time
50 mins
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Servings
4
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Calories
510 kcal
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Course
Main Course
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Cuisine
Korean
Spicy Pork Bulgogi Rice Bowl
Description
This recipe centers on pork shoulder cut into small pieces that are marinated in a mixture of gochujang, gochugaru, soy sauce, honey, garlic, ginger, and a sweet fruit such as red apple or nashi pear. The marinade imparts a balance of heat, sweetness, and umami, enhanced by minced ginger and garlic for depth and rice wine for mild acidity.
After marinating for at least 30 minutes, the pork is stir-fried over medium-high heat until nearly cooked, then combined with julienned onions to finish cooking. The dish is topped with freshly chopped green onion and toasted sesame seeds for aroma and texture. The recipe suggests serving with steamed rice, sliced cucumber, lettuce, perilla leaves, spicy dipping sauce, and kimchi to complement the robust flavors.
This rice bowl works well as a filling meal combining protein, vegetables, and rice. The marinade’s use of fruit enhances tenderness and balances spice, making it approachable for those who enjoy Korean-inspired spicy dishes. The instructions focus on timing and preparation for even cooking and flavor integration.
Ingredients
MAIN
- 600 g pork shoulder (pork collar butt) cut into small pieces for stir frying (*see note above)
- 170 g onion julienned, medium
- Some neutral cooking oil I used rice bran oil, generic cooking oil
- 30 g green onion (chopped)
- 1 Tbsp sesame seeds toasted
MARINADE (BLEND THESE TOGETHER IN A HANDHELD MIXER OR FOOD PROCESSOR)
- 100 g red apple (e.g. royal gala) or nashi pear
- 50 g brown onion
- 3 Tbsp gochujang (Korean chilli paste)
- 3 Tbsp soy sauce
- 3 Tbsp honey (or brown sugar)
- 2 Tbsp gochugaru (Korean chilli flakes)
- 2 Tbsp rice wine (mirin)
- 1 Tbsp garlic minced
- 1 Tbsp ginger minced
- 1/8 tsp black pepper ground
RICE BOWL SERVING SUGGESTIONS
- Steamed rice (for 4 people)
- 1 English cucumber (thinly sliced)
- 10 leaves lettuce (thinly sliced)
- 10 leaves perilla leaf thinly sliced, Korean
- 4 tsp spicy dipping sauce for 4 people, about 1 tsp each, Korean
- kimchi
Instructions
- Marinate the meat in the sauce for at least 30 minutes.
- In a well-heated wok or skillet cook the marinated meat over medium-high heat until the meat is about 70% cooked (about 7 to 10 mins). Add the onion and cook further until the meat is completely cooked. Garnish with green onion and sesame seeds. Serve the meat with steamed rice, fresh lettuce, and Korean spicy dipping sauce.
Notes
- The marinade blends chili paste, chili flakes, soy sauce, honey, garlic, ginger, and fruit for balanced spice and sweetness.
- Cut pork shoulder into small pieces suitable for stir-frying.
- Marinate meat at least 30 minutes before cooking for best flavor penetration.
- Serve pork with steamed rice, fresh lettuce, cucumbers, perilla leaves, and kimchi for a complete meal.
- Use 1 tablespoon equals 15 ml for measuring marinade ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Calories | 510kcal | 26% |
| Carbohydrates | 80g | 27% |
| Protein | 27g | 54% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 61mg | 20% |
| Sodium | 1030mg | 43% |
| Potassium | 797mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 22g | 44% |
| Vitamin A | 1480IU | 30% |
| Vitamin C | 12.7mg | 14% |
| Calcium | 106mg | 11% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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