Kimchi and Pork Bulgogi Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with sweet-savory stir-fried pork and tangy, spicy kimchi.
This rice bowl is topped with sweet-savory stir-fried pork and tangy, spicy kimchi. The savory pork and crisp kimchi make it a satisfying choice for lunch or dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 506.8g serving): 652.8 kcal · protein 33.9g · carbohydrate 83.6g · fat 18.2g · sodium 1326.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the kimchi has a lot of liquid, gently squeeze some out before adding it to the pan. This helps keep the ingredients from releasing too much water as they cook.
Tips: Adding too much pork at once can cool the pan, so use a wide pan and keep it over medium heat.
Tips: If the kimchi is well fermented and quite sour, add a tiny bit of sugar to balance the flavor.
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Ingredients (1 serving)
- Rice — 1 bowl
- Pork shoulder — 120 g
- Napa cabbage kimchi — 80 g
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Gochujang — 0.5 Tbsp
- Soy sauce — 0.5 Tbsp
- Sugar — 0.5 tsp
- Garlic — 1 clove
- Sesame oil — 0.5 tsp
- Cooking oil — 1 tsp
- Sesame seeds — 0.5 tsp