Gochujang Pork Bulgogi Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl tops warm rice with spicy-sweet stir-fried pork bulgogi. Onion and green onion complement the pork’s rich flavor and add a crisp texture, making…
This rice bowl tops warm rice with spicy-sweet stir-fried pork bulgogi. Onion and green onion complement the pork’s rich flavor and add a crisp texture, making it a satisfying lunch or dinner.
Rice bowls · 25 minutes to cook
Nutrition (per 447.3g serving): 654.9 kcal · protein 32.9g · carbohydrate 87g · fat 17.6g · sodium 1149mg
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: Slice the pork thinly, about 3 mm thick, since thicker pieces take longer to cook.
Tips: Stir-fry the seasoned pork over medium heat rather than high heat so the seasoning doesn’t burn before the meat cooks through.
Tips: The onion will release moisture, so you don’t need to add much water while stir-frying.
Tips: Reduce the remaining sauce in the pan for about 30 seconds before serving it over rice for a deeper flavor.
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Ingredients (1 serving)
- Cooked rice — 210 g
- Pork shoulder — 120 g
- Onion — 0.5 pc
- Green onion — 0.3 pc
- Gochujang — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Sugar — 1 tsp
- Garlic — 2 pc
- Sesame oil — 0.5 tsp
- Gochugaru — 0.5 tsp
- Cooking oil — 1 tsp