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Spicy Pork Bulgogi Rice Bowl Recipe

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4.5 from 70 reviews

This Spicy Pork Bulgogi Rice Bowl features tender pork shoulder marinated in a flavorful blend of Korean spices, gochujang, and sweet apple, stir-fried to perfection, and served over steamed rice with fresh vegetables and kimchi. This Korean-inspired dish balances spicy, sweet, and savory flavors, making it a vibrant and satisfying meal perfect for lunch or dinner.

Ingredients

Scale

Main Ingredients

  • 600 g pork shoulder (pork collar butt), cut into small pieces for stir frying
  • 170 g medium onion, julienned
  • Some cooking oil (rice bran oil recommended)
  • 30 g green onion, chopped
  • 1 Tbsp toasted sesame seeds

Marinade

  • 100 g red apple (e.g., Royal Gala) or nashi pear
  • 50 g brown onion
  • 3 Tbsp gochujang (Korean chili paste)
  • 3 Tbsp soy sauce
  • 3 Tbsp honey or brown sugar
  • 2 Tbsp gochugaru (Korean chili flakes)
  • 2 Tbsp rice wine (mirin)
  • 1 Tbsp minced garlic
  • 1 Tbsp minced ginger
  • 1/8 tsp ground black pepper

Rice Bowl Serving Suggestions

  • Steamed rice (for 4 people)
  • 1 English cucumber, thinly sliced
  • 10 leaves lettuce, thinly sliced
  • 10 leaves Korean perilla, thinly sliced
  • 4 tsp Korean spicy dipping sauce (about 1 tsp per person)
  • Kimchi

Instructions

  1. Prepare the Marinade: Place the red apple or nashi pear, brown onion, gochujang, soy sauce, honey or brown sugar, gochugaru, rice wine (mirin), minced garlic, minced ginger, and ground black pepper in a handheld mixer or food processor. Blend until smooth to create a flavorful marinade.
  2. Marinate the Pork: Combine the small pieces of pork shoulder with the prepared marinade. Make sure the pork is evenly coated. Allow it to marinate for at least 30 minutes to an hour to absorb the flavors thoroughly.
  3. Prep Vegetables: Julienne the medium onion, chop the green onion, and thinly slice the English cucumber, lettuce leaves, and Korean perilla leaves. Set aside for serving.
  4. Cook the Pork: Heat some cooking oil (such as rice bran oil) in a large skillet or pan over medium-high heat. Add the marinated pork and stir-fry until fully cooked and caramelized, about 8 to 10 minutes. Add the julienned onions during the last few minutes of cooking to soften them.
  5. Assemble the Rice Bowls: Scoop steamed rice into four bowls. Top each bowl with the cooked spicy pork bulgogi, sliced cucumbers, lettuce, Korean perilla, and a sprinkle of chopped green onion and toasted sesame seeds.
  6. Serve with Accompaniments: Serve each bowl alongside kimchi and a teaspoon of Korean spicy dipping sauce per person for added heat and flavor.

Notes

  • For best texture and flavor, use pork shoulder (also known as pork collar butt) as it has enough fat to keep the meat tender.
  • If you don’t have a food processor, finely grate the apple and onion and mix the marinade ingredients thoroughly by hand.
  • Adjust the level of spiciness by varying the amount of gochujang and gochugaru.
  • Rice bran oil is ideal for stir frying due to its high smoke point, but you can substitute with vegetable oil.
  • Allow the marinade to soak into the pork for at least 30 minutes; a few hours or overnight will deepen the flavor.
  • This dish pairs well with steamed white rice or brown rice for a healthier option.

Find it online: https://amandafood.com/spicy-pork-bulgogi-rice-bowl-recipe/