Spicy Pork Bulgogi Rice Bowl

Method6 steps · about 50 min

1. 1

   Step 1: Core the apple or pear and peel the separate 50 g brown onion. Blend them with all the gochujang (3 tbsp), soy sauce (3 tbsp), honey or brown sugar (3 tbsp), gochugaru (2 tbsp), mirin, minced garlic (1 tbsp), minced ginger (1 tbsp) and ⅛ tsp black pepper until combined.

   Uses 100 g red apple or nashi pear, cored · 50 g brown onion for marinade · 3 tbsp gochujang · 3 tbsp soy sauce · 3 tbsp honey or brown sugar · 2 tbsp gochugaru · 2 tbsp rice wine (mirin) · 1 tbsp garlic, minced

2. 2

   Step 2: Cut the skinless boneless pork shoulder (600 g) into thin stir-fry pieces and coat with all the blended marinade. Cover and refrigerate for at least 30 minutes.

   Refrigerate the marinated pork for at least 30 minutes · 30 minUses 600 g skinless boneless pork shoulder, thinly sliced for stir-frying · Complete blended pork marinade

3. 3

   Step 3: While the pork marinates, julienne the separate 170 g stir-fry onion and chop the green onion (30 g). If using the optional fresh accompaniments, rinse and thinly slice the cucumber, lettuce leaves (10) and perilla leaves. Have the already-steamed rice ready for four bowls, plus the prepared dipping sauce and kimchi if desired.

   Uses 170 g onion, julienned, for stir-frying · 30 g green onion, chopped · Already-steamed rice for 4 people · 1 English cucumber, thinly sliced, optional · 10 lettuce leaves, thinly sliced, optional · 10 Korean perilla leaves, thinly sliced, optional · 4 tsp prepared Korean spicy dipping sauce, optional (about 1 tsp per bowl) · Ready-made kimchi, optional

4. 4

   Step 4: Heat a wok or skillet well over medium-high heat and lightly coat it with the cooking oil. Add the marinated pork with its marinade and stir-fry for about 7–10 minutes, until partly cooked and ready to finish with the onion.

   First pork stir-fry before adding onion · 10 minUses Some cooking oil, such as rice bran oil · Marinated pork and its marinade

5. 5

   Step 5: Add the prepared julienned onion to the partly cooked pork and continue stir-frying until the pork is fully cooked through and the onion is tender. Stir in or scatter over the prepared chopped green onion and toasted sesame seeds (1 tbsp).

   Uses Partly cooked pork in its sauce · Julienned stir-fry onion · Chopped green onion · 1 tbsp toasted sesame seeds

6. 6

   Step 6: Divide the prepared steamed rice among four bowls and top with the fully cooked pork and onion. Add the prepared cucumber, lettuce and perilla if using. Serve the prepared spicy dipping sauce alongside, about 1 tsp per bowl if desired, and add optional kimchi.

   Uses Prepared steamed rice for four bowls · Fully cooked pork bulgogi with onion and garnish · Prepared fresh accompaniments, only if using · Prepared dipping sauce, about 1 tsp per bowl if used · Prepared kimchi, only if using