This mouthwatering Bulgogi Bowl brings the vibrant flavors of Korean cuisine right to your table in just 35 minutes. A perfect balance of lean protein, fresh vegetables, and aromatic seasonings, this bibimbap-style dish packs 32g of protein while staying under 360 calories per serving.
The marinated meat becomes irresistibly tender after a brief stint in the refrigerator, creating a restaurant-worthy meal that’s surprisingly simple to prepare at home.
Essential Ingredients
- Pork Tenderloin: 1 pound, sliced ultra-thin for quick cooking
- Marinade Base: Low-sodium soy sauce (¼ cup), sesame oil (1 Tbsp), light brown sugar (1 Tbsp)
- Aromatics: 3 minced garlic cloves, 1 Tbsp fresh grated ginger, 2 chopped green onions
- Heat Element: 2-3 tsp gochujang or preferred chili sauce
- Bowl Components: Mixed greens, sliced bell peppers, eggs, kimchi fried rice
- Cooking Oils: 2 Tbsp vegetable or canola oil for cooking
Cooking Instructions
- Meat Prep: Thinly slice pork and place in ziplock bag for easy marinating
- Marinade Magic: Whisk soy sauce, oils, sugar, aromatics, and chili paste; pour over pork and refrigerate 30+ minutes
- Cooking the Pork: Heat oil in wok, cook marinated pork in batches until perfectly browned (2-3 minutes per side)
- Veggie Time: Sauté bell peppers until tender-crisp in the same pan
- Egg Perfection: Cook eggs sunny-side up in a separate pan until whites set but yolks remain runny
- Bowl Assembly: Layer kimchi rice, greens, bulgogi pork, peppers, and crown with fried egg
- Final Touch: Garnish with reserved green onions and optional sriracha for extra kick
Cooking Techniques
Making bulgogi bowls is all about getting that perfect sear on your pork! The key is slicing the meat super thin and letting it brown without moving it around too much.
This creates those yummy crispy edges that make bulgogi so special. When you’re cooking the pork, work in batches so each piece has its own space in the pan – crowding is not your friend here! Think of it like giving each slice of pork its own little stage to shine.
Smart Substitutions
Can’t find gochujang? No worries! You can use sriracha or any chili sauce you have on hand. If you’re not a pork fan, this recipe works beautifully with thinly sliced beef, chicken, or even firm tofu for a vegetarian option.
Don’t have fresh ginger? Ground ginger works just fine – just use about half the amount. For the greens, any mix you love will work great – baby spinach, arugula, or even shredded cabbage can step in for the mixed greens.
Serving Suggestions
The magic of these bulgogi bowls is in the assembly! Start with a warm base of kimchi fried rice, add your crispy pork, then pile on those colorful bell peppers. The runny egg on top creates a wonderful sauce when broken.
Add extra sriracha if you like it spicy, and don’t forget those fresh green onions – they add the perfect finishing touch. Want to make it even better? Serve with extra kimchi on the side, some quick pickled cucumbers, or a sprinkle of toasted sesame seeds.
Storage Tips
Got leftovers? Lucky you! Keep the cooked pork and rice separate from the fresh ingredients. Store them in airtight containers in the fridge for up to 3 days.
When you’re ready to eat, warm up the pork and rice, then add fresh toppings and a new fried egg. The marinated raw pork can stay in the fridge for up to 24 hours – perfect for prepping ahead. Just remember: the longer it marinates, the more flavorful it gets!
Bulgogi Bowls (Bibimbap)
Equipment
- Large ziplock bag
- Large wok or skillet
- Bowl
Ingredients
For the Pork Bulgogi
- 1 pound pork tenderloin
- 1/4 cup low-sodium soy sauce
For the Bulgogi Bowls
- 2 1/2 cups mixed greens lettuce chopped
Instructions
- Slice the pork tenderloin into very thin slices and place the meat in a large ziplock bag. Set aside.
- In a bowl whisk together the soy sauce, sesame oil, brown sugar, garlic, ginger, red pepper flakes and one chopped green onion.
