What We Love About Bulgogi Bowls
- Healthy: you’ve got your protein, veg, and healthy starch all in one bowl.
- Customizable: Bulgogi bowls are extensively customizable. Every region has its own variety with different seasonings and ingredients. For instance, “namul” ie. aromatic grasses and leaves, are often used instead of the leafy greens this recipe calls for. You can experiment with your own “namul” of watercress, basil, arugula, alfalfa, or mung bean sprouts! The traditional way to have them also calls for white rice with the kimchi on the side. I love them with kimchi fried rice or regular fried rice, but that’s your call!
- Minimal clean up!
How to Make Bulgogi Bowls
1. Prepare the bulgogi. Slice the meat into very thin pieces, marinate, and cook in hot skillet.
2. Saute sliced bell peppers over medium heat for 2-3 minutes. Meanwhile…
3. Fry the eggs, sunny-side up, in a hot greased pan also for several minutes.
5. Assemble rest of bowl: Top rice with chopped leafy greens, then bulgogi pork, peppers, and a fried egg.
6. Serve immediately. Traditionally, ingredients are stirred together thoroughly before eating.
Variations
- For variety add julienned cucumber, radishes, mushrooms, or beets.
- To go vegetarian or vegan, substitute plain or sautéed tofu. It will marinate beautifully and can be fried up just like bulgogi!
- Get the firm variety, drain and squeeze out extra moisture with paper towel and slice into 1/2” x 1 1/2” x 1 1/2” squares prior to marinating)
- For beautiful presentation, use vegetables of complimentary colors and sprinkle with sesame seeds. Bibimbap, properly presented, symbolizes the harmony and balance in Korean culture.
- For added heat, sprinkle with sriracha sauce.
Make Ahead Instructions
The meat and marinade can be made the night before or longer if frozen. White rice for the kimchi fried rice can also be cooked a day or more in advance and will actually fry up even better. The lettuce and bell peppers can be chopped in advance. With the ingredients all prepped, dinner will be ready in no time!Bulgogi Bowls
Serves 4Prep 15 minutes mins Cook 20 minutes mins Refrigerate 29 minutes mins Total 35 minutes mins
- 1 pound pork tenderloin
- 1/4 cup low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon light brown sugar
- 3 cloves garlic, minced
- 1 Tablespoon freshly grated ginger or 2 teaspoons dry ground ginger
- 2-3 teaspoons gochujang (Korean chili paste), or substitute Thai red chili sauce, sriracha, or crushed red pepper flakes, to taste
- 2 green onions, chopped, divided
- 2 Tablespoons oil (vegetable or canola or alternative), for cooking meat
- 1 recipe Kimchi Fried Rice (see note below, to make this in advance)
- 2 1/2 cups mixed greens lettuce, chopped
- 1 red or yellow bell pepper sliced
- 4 eggs
- Sriracha hot sauce, for topping (optional)
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.
Notes
Variations:- For variety add julienned cucumber, radishes, mushrooms or beets.
- To go vegetarian or vegan, substitute plain or sauteed tofu. It will marinate beautifully and can be fried up just like bulgogi!
- Get the firm variety, drain and squeeze out extra moisture with paper towel and slice into 1/2” x 1 1/2” x 1 1/2” squares prior to marinating)
- For beautiful presentation, use vegetables of complimentary colors and sprinkle with sesame seeds. Bibimbap, properly presented, symbolizes the harmony and balance in Korean culture.
- For added heat, sprinkle with sriracha sauce or extra Gochujang.
