Bean Sprout and Pork Bulgogi Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with bean sprouts and pork stir-fried in gochujang sauce.
This rice bowl is topped with bean sprouts and pork stir-fried in gochujang sauce. The crisp sprouts soak up the sweet and spicy sauce, making it a satisfying lunch or dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 514g serving): 646 kcal · protein 33.4g · carbohydrate 87.9g · fat 16.2g · sodium 901.6mg
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: Bean sprouts can release a lot of liquid if stir-fried too long. Cover and cook them briefly, then mix in the sauce at the end.
Tips: Spread the pork out in the pan without overlapping so it cooks evenly.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Pork shoulder — 100 g
- Bean sprouts — 100 g
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Gochujang — 1 Tbsp
- Soy sauce — 1 tsp
- Sugar — 1 tsp
- Garlic — 1 tsp
- Cooking oil — 1 tsp
- Sesame seeds — 1 tsp