Korean Bulgogi Bowls are packed with flavor and absolutely delicious! Simple marinated pork served over kimchi fried rice with leafy greens and a fried egg on top. This dish is better than take-out, and easy to make from home! | Tastes Better From Scratch
So here is how recipe creation of my blog works. Most of the time, I am posting recipes that I grew up eating, or meal ideas I tried at a restaurant and wanted to recreate myself. Occasionally I'll try and see what's trending in the food world and make sure to include some of that for you guys to. But honestly, it's most just stuff that I love to eat, and I hope and pray you will like it too!
These Korean Bulgogi Bowls fall under that category. I totally 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 leafy greens, kimchi fried rice, bulgogi marinated pork, and a fried egg on top. The first time I had one I pretty much died and went to heaven.
I've loved pork bulgogi for a long time. It was actually one of the very first recipes I ever posted on my blog. (You can see the ancient photo and recipe here 😉 . The flavor is bold and a little spicy and I've always just eaten it over white rice with some Korean kimchi on the side. But once I tried these Korean Bulgogi Bowls I knew immediately I had to create them from home. KIMCHI FRIED RICE, people. It's a thing, and it's the BOMB.
OH MY. GOOSSHHHH these were amazing. My husband even raved about them for two days straight. I'm hopeful you guys love these sort of fun and super flavorful ethnic dishes too. And if this sounds even remotely like your kinda thing, I am confidant you are going to LOVE these!
Korean Bulgogi Bowls
Ingredients
-
For the Pork Bulgogi:
- 1 lb pork tenderloin
- ¼ cup low-sodium soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp light brown sugar
- 3 cloves garlic, minced
- 1 Tbsp chopped fresh ginger (or 2 tsp dry ground ginger)
- 3 tsp crushed red pepper flakes, or more if you like a spice!
- 2 green onions, chopped, divided
- 2 tbsp vegetable oil, for cooking meat
-
For the Bulgogi Bowls:
- 1 recipe Kimchi Fried Rice (see tips below if you want to make this in advance)]
- 2 1/2 cups chopped spring green mix lettuce
- 1 red or yellow bell pepper, sliced long and thin
- 4 eggs
- Sriracha hot sauce, for topping (optional)
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 (reserve the remaining chopped green onion for garnish on the bowls). Pour the marinade into the bag with the pork and allow to marinate in the fridge for at least 30 minutes, or overnight.
- When ready to cook the pork, add 1 tablespoon of the vegetable oil to a large wok or 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. Flip each piece of meat to the other side and allow to brown for another 2 minutes or so, until cooked through, but not overcooked. Remove to a plate.
- Add remaining oil to the pan. Once hot, add remaining pork and cook in the same manner. Remove to a plate.
- Add sliced bell peppers to the pan and saute for 2-3 minutes. At the same time, Place another skillet over medium heat and cook your eggs, sunny-side up, in a hot greased pan for several minutes.
- In shallow bowls add a large spoonful of cooked Kimchi Fried Rice. Top with chopped leafy greens, then bulgogi pork, peppers, and a fried egg. Add some sriracha hot sauce on top, if you like more heat. Serve immediately.
Notes
!Make ahead tips:
The pork and marinade can be made a day in advance. The white rice for the kimchi fried rice can be cooked at least a day or more in advance, and then it only takes 5 minutes to throw together.
Chop the lettuce and bell peppers in advance so that you're ready to go!
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