Spicy Pork Bulgogi Rice Bowl Recipe

If you’re craving a dish that truly packs a punch yet feels comforting and homey, this Spicy Pork Bulgogi Rice Bowl Recipe is a must-try. It’s got all the bold flavors you expect from Korean cuisine with a lovely balance of sweet, spicy, and savory notes that make every bite exciting. Whenever I need something that’s quick to whip up but still feels special, this recipe is my go-to—it’s like a flavorful hug in a bowl.

What makes this Spicy Pork Bulgogi Rice Bowl Recipe stand out for me is how the marinade transforms simple pork shoulder into tender, juicy magic. Plus, with fresh veggies and some steamed rice on the side, it’s a perfect all-in-one meal that’s both filling and vibrant. Whether you’re cooking for a weeknight dinner or impressing friends, this dish ticks all the boxes and always leaves me reaching for seconds.

Ingredients You’ll Need

These ingredients come together beautifully to create that signature spicy-sweet bulgogi flavor. A quick shopping tip: look for fresh gochujang and gochugaru to really nail the authentic taste, and selecting the right cut of pork can make all the difference in texture.

• Pork shoulder (pork collar butt): This cut is great for stir-frying because it stays tender and juicy even with high heat.
• Medium onion: Julienne for sweetness and a nice crunch; it caramelizes slightly when cooked with the pork.
• Cooking oil (rice bran oil preferred): Has a mild flavor and a high smoke point, perfect for quick stir-frying without overpowering the dish.
• Green onion: Adds a fresh, bright flavor and color right before serving.
• Toasted sesame seeds: A little sprinkle adds nuttiness and a lovely finishing touch.
• Red apple (or nashi pear): The secret weapon for tenderizing the pork and adding subtle sweetness to the marinade.
• Brown onion: Blended into the marinade to deepen the savory flavor.
• Gochujang (Korean chili paste): Provides the base heat and umami, which is essential for that authentic spicy bulgogi taste.
• Soy sauce: Adds saltiness and depth, balancing the sweetness and spice.
• Honey (or brown sugar): Sweetens the marinade naturally and helps with caramelization during cooking.
• Gochugaru (Korean chili flakes): Brings texture and additional heat layered over the gochujang.
• Rice wine (mirin): Gives a slight tang and a touch of sweetness, rounding out the marinade beautifully.
• Minced garlic: Essential for that punchy, savory kick.
• Minced ginger: Adds warmth and a fresh bite.
• Ground black pepper: A little seasoning to keep everything perfectly balanced.
• Steamed rice: The perfect canvas to soak up all the spicy, saucy goodness.
• English cucumber: Thinly sliced for freshness and crunch.
• Lettuce and Korean perilla leaves: Thinly sliced to add herby notes and a textural contrast.
• Korean spicy dipping sauce: Offers an extra layer of heat for the daring eaters.
• Kimchi: A classic side that complements the richness of the pork with its tangy and fermented flavors.

Variations

I love making this Spicy Pork Bulgogi Rice Bowl Recipe my own depending on what I’m in the mood for or what’s in the fridge. It’s such a flexible dish that you can tweak easily to suit different tastes or dietary needs. Don’t be afraid to experiment—you’ll find some combos might become your new favorites!

• Vegetable swap: I sometimes replace or add bell peppers and shiitake mushrooms to boost the veggies and add more texture.
• Protein alternative: Using thinly sliced beef instead of pork works beautifully if you want a more traditional bulgogi vibe.
• Heat level adjustment: If you prefer it mild, just reduce the gochugaru and gochujang by half—I’ve done this for friends who don’t handle spice well, and they loved it.
• Sweetener swap: Sometimes I use maple syrup instead of honey — it adds a subtle earthiness that’s delightful.
• Gluten-free option: Good news: just swap regular soy sauce for tamari to keep it gluten-free without losing flavor.

How to Make Spicy Pork Bulgogi Rice Bowl Recipe

Step 1: Blend the Marinade

This is where the magic begins! Combine the red apple (or nashi pear), brown onion, gochujang, soy sauce, honey, gochugaru, rice wine, garlic, ginger, and black pepper in a handheld mixer or food processor. Blend until smooth—I find this helps the pork absorb all those flavors evenly and stay juicy. You’re aiming for a beautiful, vibrant red marinade that’s thick and luscious.

Step 2: Marinate the Pork

Cut your pork shoulder into small, bite-sized pieces—this helps it cook quickly and evenly. Toss the pork in the marinade and let it sit for at least 30 minutes, or better yet, a few hours if you have time. I’ve found even just 30 minutes makes a noticeable difference. Trust me, skipping this step is tempting but don’t—marinating is where the tender, flavorful meat really comes from.

Step 3: Stir-fry the Pork and Onions

Heat a bit of cooking oil—rice bran oil is perfect here—in a large pan or wok over medium-high heat. Add the julienned onions first and stir-fry for a couple of minutes until they start softening. Then add the marinated pork in batches so you don’t overcrowd the pan. Stir-fry until the pork is cooked through and slightly caramelized; this usually takes about 5-7 minutes. The marinade thickens and coats the meat, creating that irresistible sticky glaze you want.

Step 4: Finish with Fresh Green Onions and Sesame Seeds

Once your pork is cooked, toss in the chopped green onions and give everything a quick stir. Then sprinkle toasted sesame seeds on top before serving—this adds nuttiness and a nice crunch that I can never skip. These finishing touches take the dish from great to memorable.

How to Serve Spicy Pork Bulgogi Rice Bowl Recipe

Garnishes

I love serving this with thinly sliced English cucumber and fresh lettuce and Korean perilla leaves. They add a refreshing crunch that balances the spicy pork really well. Plus, a little Korean spicy dipping sauce on the side lets you adjust the heat with every bite. Don’t forget a drizzle of sesame oil if you want an extra aroma boost!

Side Dishes

Kimchi is a classic for a reason, and I always include it when making this rice bowl. The tangy, fermented flavor cuts through the richness perfectly. You can also serve simple steamed or fried eggs, pickled radish, or a light miso soup to complement the meal.

Creative Ways to Present

For special occasions, I like arranging the pork bulgogi beautifully over colorful steamed vegetables like broccoli, carrots, and shiitake mushrooms, then topping everything with microgreens. Another fun trick is placing the rice and pork inside a lettuce leaf wrap—makes eating interactive and mess-free, especially for guests.

Make Ahead and Storage

Storing Leftovers

After cooking, I cool the pork bulgogi completely before transferring it to an airtight container. It keeps well in the fridge for up to 3 days. When you reheat, the flavors are even more developed, so leftovers are a real treat.

Freezing

I’ve frozen this Spicy Pork Bulgogi Rice Bowl filling a few times with great success. Just portion it out into freezer-safe bags or containers, and it keeps for up to 2 months. When you’re ready, thaw overnight in the fridge and reheat gently. Freezing might soften the texture slightly but the bold flavors remain intact, which is a bonus for busy nights.

Reheating

I recommend reheating gently over medium heat in a skillet with a splash of water or oil to bring back moisture and prevent drying out. Stir occasionally until warmed through. Avoid microwaving if possible—it can create uneven hot spots and toughen the pork. For best results, reheat until just hot so the pork stays tender and juicy.

FAQs

Final Thoughts

This Spicy Pork Bulgogi Rice Bowl Recipe has become one of my favorite quick dinners because it’s bursting with flavor yet so easy to throw together. I hope you find it as satisfying and versatile as I do! Whether you’re cooking for one or a crowd, give this recipe a try—you’ll soon see why it’s a staple in my kitchen and might just become one in yours, too.

Spicy Pork Bulgogi Rice Bowl Recipe

★★★★★ 4.6 from 92 reviews

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Korean

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Description

This Spicy Pork Bulgogi Rice Bowl features tender pork shoulder marinated in a flavorful blend of Korean spices, fruits, and aromatics, then stir-fried to perfection. Served over steamed rice with fresh cucumber, lettuce, perilla leaves, and kimchi, this dish offers a perfect balance of savory, sweet, and spicy flavors for a satisfying Korean-inspired meal.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 600 g pork shoulder (pork collar butt), cut into small pieces for stir frying
• 170 g medium onion, julienned
• Some cooking oil (e.g., rice bran oil)
• 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 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

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 each)
• Kimchi

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Instructions

1. Prepare the Marinade: Blend together the red apple, brown onion, gochujang, soy sauce, honey, gochugaru, rice wine, minced garlic, minced ginger, and ground black pepper using a handheld mixer or food processor until smooth to create the marinade.
2. Marinate the Pork: In a bowl, combine the small pieces of pork shoulder with the prepared marinade. Mix well to ensure the pork is evenly coated. Let it marinate for at least 30 minutes, or up to a few hours for deeper flavor.
3. Cook the Onion: Heat some cooking oil in a large skillet or wok over medium-high heat. Add the julienned onion and stir-fry until they start to soften and become translucent.
4. Stir-fry the Pork: Add the marinated pork pieces to the skillet with the onions. Stir-fry over medium-high heat until the pork is cooked through and slightly caramelized, about 7-10 minutes. Stir frequently to avoid burning.
5. Finish and Garnish: Once the pork is cooked, stir in the chopped green onions and sprinkle toasted sesame seeds on top for added flavor and texture.
6. Assemble the Rice Bowl: Serve the spicy pork bulgogi over steamed rice. Arrange thinly sliced cucumber, lettuce, and Korean perilla leaves alongside. Add kimchi and provide Korean spicy dipping sauce on the side for an authentic experience.

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Notes

• For best results, use pork shoulder or pork collar butt as they remain tender and juicy during stir-frying.
• The marinade can be prepared ahead and stored refrigerated for up to 2 days.
• Adjust the amount of gochujang and gochugaru to control the spiciness according to your preference.
• If you don’t have a handheld mixer or food processor, finely grate the apple and onion and mix the marinade ingredients well.
• This dish pairs well with steamed white rice, but can also be served with brown rice or cauliflower rice for a lower-carb option.

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