Recipes

Spicy Pork Bulgogi Bowl

Serves 4

| Prep Time: 45 mins

| Cook Time: 10 mins

| Total Time: 55 mins

You may need: Korean Gochugaru

Discover The Recipe

To celebrate our journey through Northeast Asia, our chefs developed a recipe to make a Spicy Pork Bulgogi Bowl, paying homage to a quintessential Korean dish. Bulgogi, meaning “grilled meat”, is one of the better known styles in Korean cuisine and rightly celebrated around the world as a flavorful and fun Korean culinary tradition. Designed for maximum flavor, this Spicy Pork Bulgogi Marinade weaves together pear, aromatics like onion, garlic, ginger, Korean Gochugaru chili flakes, and soy sauce. This marinade imbues the essence of Korean cooking, offering an irresistible blend of heat, saltiness, sweetness, and depth.Marinating the pork is an essential step, ensuring every bite is infused with this intricate medley.

The sautéed pork, with its delectably charred exterior, stands in delightful contrast to the fluffy Jasmine rice. A sprinkle of cucumber, sesame seeds, and green onions introduces a vibrant crunch and visual allure, amplifying the experience. Substitute whole lettuce leaves for rice to make bulgogi lettuce wraps for an authentic low carb Korean meal. Pair this dish with store-bought kimchi and your guests will get a full Korean experience. Our Spicy Pork Bulgogi Bowl is not just delicious; it's a connection to Korean culture and encapsulates the rich heritage that makes Korean dishes increasingly enjoyed around the world.

Ingredients

Spicy Pork Bulgogi Marinade:
1 pear, roughly chopped
1/2 onion, roughly chopped
2 cloves garlic, minced
1 tbsp ginger, minced
2 Tbsp Piquant Post Korean Gochugaru
3 Tbsp gochujang (or sriracha or another chili sauce to taste)
3 Tbsp soy sauce
3 Tbsp brown sugar
2 Tbsp mirin (or use dry sherry, sweet marsala wine, or a sweeter white wine)
Spicy Pork Bulgogi bowls:
1.5 lbs pork tenderloin or pork belly, sliced into thin strips
1 Tbsp vegetable oil (olive or avocado oil is fine)
4 cups Jasmine rice, cooked to serve
½ persian cucumber, sliced
1 tsp sesame seeds (optional)
2 green onions, sliced (optional)

Notes

For a juicier and more decadent dish, opt for pork belly over pork tenderloin.

Prepare the marinade and marinate the meat the night before to make dinner even quicker.

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Instructions

In a food processor, add all marinade ingredients to make a marinade (except the pork). Pulse to chop, then puree until well combined.

In a large zipper bag, add pork strips and marinade. Toss to coat the meat well. Marinate for 30 minutes, up to overnight.

In a large skillet, heat oil over Med-High heat. Add pork strips and saute until cooked through and slightly browned (about 5-6 minutes total). Work in batches if necessary.

Serve over cooked rice, and top with cucumber, sesame seeds and green onion.

Alternatives & Substitutions

Our Korean Gochugaru chili flakes can be used as a unique condiment to sprinkle on anything to add a fruity, mild heat.
Try using Korean Gochugaru in our Korean BBQ Beef Bulgogi, or our Korean Vegan Dakgalbi.
For a warm winter dish, make our Kimchi Jigae (Spicy Korean Beef Stew).
Or, Make a delicious Kimchi Fried Rice recipe and add 1 Tbsp gochugaru chili flakes to the kimchi when stir frying.
Add flavor to these Kimchi Summer Rolls and sauce, or make a side Spicy Cucumber Salad.
For a vegan option, try making a Korean Bibimbop bowl with Gochugaru mushrooms for a hearty and healthy meal.
Put on your chef’s hat for this Chinese and Korean-influenced Sichuan Boiled Fish.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!