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Spicy Pork Bulgogi Rice Bowl Recipe

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★★★★★

4.6 from 745 reviews

This Spicy Pork Bulgogi Rice Bowl features tender pork shoulder marinated in a vibrant blend of Korean flavors including gochujang, garlic, and ginger, then stir-fried to perfection. Served over steamed rice with fresh cucumber, lettuce, perilla leaves, and a spicy dipping sauce, this dish is a deliciously bold and satisfying Korean-inspired meal that’s 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, to serve

Instructions

  1. Prepare the Marinade: Combine red apple or nashi pear, brown onion, gochujang, soy sauce, honey, gochugaru, rice wine (mirin), minced garlic, minced ginger, and ground black pepper in a handheld mixer or food processor. Blend thoroughly until smooth to create the marinade.
  2. Marinate the Pork: Place the sliced pork shoulder pieces into a bowl, then pour the blended marinade over the pork. Mix well to evenly coat all pieces. Allow the pork to marinate for at least 30 minutes or up to a few hours in the refrigerator to absorb the flavors.
  3. Prepare the Vegetables: Julienne the medium onion and chop the green onion. Thinly slice cucumber, lettuce leaves, and Korean perilla leaves as serving accompaniments.
  4. Cook the Pork: Heat a suitable amount of rice bran oil in a large skillet or wok over medium-high heat. Add the marinated pork pieces and stir-fry, stirring frequently, until the pork is fully cooked through and slightly caramelized, about 8–10 minutes. Add the julienned onion halfway through cooking to soften but retain some crunch.
  5. Assemble the Rice Bowls: Divide steamed rice evenly among four bowls. Top each bowl with the stir-fried spicy pork bulgogi, cooked onions, chopped green onions, and a sprinkle of toasted sesame seeds.
  6. Serve with Sides: Serve each bowl alongside the thinly sliced cucumber, lettuce, Korean perilla, kimchi, and a teaspoon of Korean spicy dipping sauce per person. Mix as desired before eating.

Notes

  • Use rice bran oil or another neutral oil with a high smoke point for stir-frying to prevent burning.
  • Marinating the pork for longer (up to a few hours) enhances flavor and tenderness.
  • If a handheld mixer or food processor is unavailable, finely grate the apple and onion and mix thoroughly with other marinade ingredients.
  • You can substitute the pork shoulder with pork belly for a richer flavor but adjust cooking time accordingly.
  • Adjust the amount of gochujang and gochugaru according to your preferred spice level.
  • Serve immediately for best texture and flavor.

Keywords: Spicy Pork Bulgogi, Korean Pork Recipe, Korean Rice Bowl, Gochujang Pork, Korean Stir-Fry, Pork Bulgogi Bowl

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