Korean•comfort

Spicy Pork Bulgogi Rice Bowl

Spicy pork bulgogi rice bowl is made with Korea's signature spicy pork BBQ stir fry and hot steamed rice. It's delicious and seriously addictive!

Ingredients

Quantities are shown as originally provided.

600 g pork shoulder ((pork collar butt) cut into small pieces for stir frying (*see note above))
170 g medium onion ((julienned))
Some cooking oil ((I used rice bran oil))
30 g green onion ((chopped))
1 Tbsp toasted sesame seeds
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 minced garlic
1 Tbsp minced ginger
1/8 tsp ground black pepper
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 ((for 4 people, about 1 tsp each))
Kimchi

1
Marinate the meat in the sauce for at least 30 minutes.
2
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.