Korean Spicy Pork Bulgogi Bowl

This Korean Spicy Pork Bulgogi Bowl is our new favorite! It’s a crazy good mix of Korean-style pork served over a bed of noodles and white rice in a bowl. This bowl is then drizzled with sriracha mayo and teriyaki sauce, and finished off with sprinkles of sesame seeds and green onions on top. Coming out savory, flavorful and impressive, it gets both kids and adults hooked.

It’s quite simple to cook this pork. Place thinly sliced pork in a ziplog bag, pour in the marinade, seal, shake to coat, and chill for at least 6-8 hours or up to overnight. Pork is then cooked with marinade until tender and cooked through. It’s finally arranged in the serving bowls with other ingredients. To save time, I often prepare pork the night before and remove it from the marinade when cooking.

If you are looking for something different to spice up your pork meals, just give this Korean spicy pork bulgogi a go. It does fit the taste of my family, and promises to keep you satisfied, too. It’s additionally great to make at any time, these spring days, for instance. Let’s check it out!

Korean Spicy Pork Bulgogi Bowl

Recipe by GenevaWatsonCourse: DinnerCuisine: KoreanDifficulty: Easy

Servings

6

servings

Calories

650

kcal

This Korean Spicy Pork Bulgogi Bowl is our new favorite! It’s a crazy good mix of Korean-style pork served over a bed of noodles and white rice in a bowl. This bowl is then drizzled with sriracha mayo and teriyaki sauce, and finished off with sprinkles of sesame seeds and green onions on top.

Ingredients

• 1 lb pork loin, thinly sliced

• For marinade

• 1/2 cup gochujang

• 1 pear, grated

• 1 Fuji apple, grated

• 1/2 cup soy sauce

• 1 tbsp. sesame oil

• 5 cloves minced garlic

• 1 tbsp. grated ginger

• 1 small onion, grated

• 1 tbsp. sugar

• 1/3 cup chopped green onion

• 1/2 tsp pepper

• For bowl

• 1 lb pkg rice noodles, prepared according to package directions

• 2-3 cup cooked white rice

• Sriracha mayo

• Teriyaki sauce

• White sesame seeds

• Green onions, sliced

Directions

• Add sliced pork to a large ziploc bag.
• Whisk all ingredients for marinade in a bowl and pour over pork, seal and shake to coat.
• Refrigerate for at least 6-8 hours or overnight to marinate.
• Heat a large skillet over medium-high heat. Add pork and marinade, cook until tender and cooked through.
• To assemble, divide rice among serving bowls. Top with noodles and pork.
• Drizzle with sriracha mayo and teriyaki sauce.
• Sprinkle with sesame seeds and green onions.
• Serve immediately!