Korean Bulgogi Bowls

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Korean Bulgogi bowls are marinated pork served over kimchi fried rice with green leafy vegetables and a fried egg on top. They are full of flavor and absolutely delicious!

A bowl full of mixed vegetables, pork bulgogi, bell peppers, fried egg, and kimchi fried rice.

This is how recipe creation works on my blog. Most of the time, I'm posting recipes that I grew up eating, or meal ideas that I tried in a restaurant and wanted to recreate.

Every now and then I'll try to see what trends are in the food world and make sure to include some of that for you. But honestly, it's mostly things I love to eat, and I hope you like them too!

Bowls of Korean Bulgogi on a white plate with chopsticks in the background.

These Korean Bulgogi bowls fall into that category. I got the idea for these bowls from a great Korean taco restaurant here in Saint Louis called Seoul Taco. They have these amazing Bulgogi bowls that include green leafy vegetables, kimchi fried rice, bulgogi marinated pork and a fried egg on top. The first time I had one, I almost died and went to heaven.

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An aerial view of Korean Bulgogi bowls on mixed greens.

I have loved pork bulgogi for a long time. It was actually one of the first recipes I posted on my blog. (You can see the old photo and the recipe here 😉).

the flavor is bold and a little spicy and i have always eaten it on white rice with some kimchi korean on the side. But once I tried these Korean Bulgogi bowls, I knew right away that I had to create them from home. FRIED RICE KIMCHI, folks. It is one thing, and it is the PUMP.

OH MY. GOOSSHHHH these were amazing. My husband even got excited about them for two days straight. I hope you love this kind of fun and super tasty ethnic dishes too. And if this sounds remotely like your thing, I'm sure you WILL LOVE this!

Korean Bulgogi Bowls

Korean Bulgogi bowls are marinated pork served over kimchi fried rice with green leafy vegetables and a fried egg on top. They are full of flavor and absolutely delicious! .wprm -cipe-rating .wprm-rating-star.wprm-rating-star-full svg * {fill: #fff} Course: Main course Type of cuisine: Korean Preparation time: 15 minutes Cook time: 20 minutes Refgegerate : 29 minutes Total Time: 35 minutes Servings: 4 Calories: 358kcal

Ingredients

For the Bulgogi pig:

  • 1 pound pork tenderloin
  • ¼ cup low sodium soy sauce
  • 1 tablespoon of sesame oil
  • 1 tablespoon of light brown sugar
  • 3 garlic cloves, minced
  • 1 tablespoon freshly grated ginger or 2 teaspoons dried ground ginger
  • 3 teaspoons crushed red pepper flakes, or more if you like a spice!
  • 2 green onions, chopped, divided
  • 2 tablespoons of oil (vegetable or canola), for cooking meat

For the Bulgogi bowls:

  • 1 kimchi fried rice recipe (see tips below if you want to prepare it ahead of time)
  • 2 1/2 cups mixed green lettuce, chopped
  • 1 red (or yellow) bell pepper, thinly sliced
  • 4 large eggs
  • sriracha hot sauce, to coat (optional)

Instructions

  • Cut the pork loin into very thin slices and place the meat in a large zip-lock bag. Set aside.
  • In a bowl, mix together the soy sauce, sesame oil, brown sugar, garlic, ginger, red pepper flakes, and a chopped green onion (reserve the remaining chopped green onion for garnish in the bowls).
  • Pour the marinade into the bag with the pork and leave to marinate in the fridge for at least 30 minutes, or overnight.
  • When the pork is ready to cook, add 1 tablespoon of vegetable oil to a wok or large skillet over medium-high heat.
  • Once hot, add half of the meat, placing it in a single layer in the pan. Allow it to brown for a few minutes, without touching it.
  • Turn each piece of meat over to the other side and let it brown for another 2 minutes or so, until it is well cooked, but not overcooked. Remove to a plate.
  • Add the remaining oil to the pan. Once hot, add the remaining pork and cook the same way. Remove to a plate.
  • Add sliced ​​bell peppers to skillet and sauté for 2-3 minutes.
  • At the same time, place another skillet on medium heat and cook the eggs, sunny side up, in a hot greased skillet for several minutes.
  • In shallow bowls add a large tablespoon of cooked Kimchi fried rice.
  • Top with chopped green leaves, then pork bulgogi, bell peppers, and a fried egg.
  • Add a little sriracha hot sauce on top if you want more heat. Serve immediately.

Notes

Suggestions in advance: pork and marinade can be prepared one day in advance. White rice for kimchi fried rice can be cooked at least a day or more in advance, and then it only takes 5 minutes to mix. Chop the lettuce and bell peppers beforehand so you're ready!

Nutrition

Calories: 358kcal | Carbohydrates: 14 g | Protein: 32 g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 237mg | Sodium: 756mg | Potassium: 949mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4005 IU | Vitamin C: 74.1mg | Calcium: 74mg | Iron: 4 mg

Korean Bulgogi bowls are full of flavor and absolutely delicious! Simple marinated pork served on kimchi fried rice with green leafy vegetables and a fried egg on top. This dish is better than take away and easy to prepare from home! The | Tastes better from scratch

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