Korean BBQ Pork Bowl

Method5 steps · about 3 hr 25 min

1. 1

   Step 1: If the pork is not pre-scored, lightly score it in a diamond pattern without cutting all the way through. Blend the onion (80 g), cored apple or peeled nashi pear, water (1/4 cup), soy sauce (3 Tbsp), dark brown sugar (1.5 Tbsp), mirin, garlic (1/2 Tbsp), ginger (1/2 tsp) and black pepper until smooth. Coat the pork with all this marinade in a sealable container. Cover and refrigerate for at least 3–4 hours, or overnight for deeper flavor.

   Minimum refrigerated marination · 240 minUses 400 g pork collar or Boston butt steak, about 1 cm (0.4 inch) thick · 80 g onion (2.8 ounce) · 70 g red apple or nashi pear, cored · 1/4 cup water · 3 Tbsp regular soy sauce · 1.5 Tbsp dark brown sugar · 1 Tbsp rice wine (mirin) · 1/2 Tbsp minced garlic

2. 2

   Step 2: Cut the rinsed asparagus (150 g) and king oyster mushrooms (150 g) into bite-size pieces.

   Uses 150 g asparagus, rinsed · 150 g king oyster mushrooms, gently rinsed

3. 3

   Step 3: Heat a skillet over medium-high heat and add some cooking oil. Lift the marinated pork from the container and cook without pouring in the leftover raw marinade; discard that marinade. Do not crowd the pan. Turn the meat once the underside is well seared. When mostly cooked and firm enough to handle, use scissors and tongs to cut it into bite-size pieces, then continue cooking.

   Uses Refrigerated marinated pork · Cooking oil, as needed for the skillet

4. 4

   Step 4: Lower the heat to medium. When the pork is nearly cooked through, move it to the side of the skillet. Put the prepared asparagus and mushrooms in the center. Cook, mixing with the meat, until the pork is fully cooked and the vegetables are tender.

   Uses Mostly cooked BBQ pork · Bite-size asparagus and king oyster mushrooms

5. 5

   Step 5: Divide the already cooked steamed rice among 3–4 bowls and top with the cooked pork and vegetables. Add a dollop of optional ssamjang if desired. For meal prep, refrigerate the cooked bowls airtight for up to 4 days or freeze for up to 1 month; reheat until hot throughout.

   Uses Cooked steamed rice, 3–4 servings · Cooked pork, asparagus and mushrooms · Ssamjang (Korean BBQ dipping sauce), to serve (optional)