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.
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 (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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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