Soy Sauce Pork Bulgogi Bowl Recipe

Prepare the marinade

In a large bowl, whisk together soy sauce, brown sugar, mirin, sesame oil, rice vinegar, minced garlic, grated ginger, gochujang (if using), and black pepper until sugar dissolves.

Add scallions and sesame

Stir in the white parts of the thinly sliced scallions and 1 teaspoon toasted sesame seeds into the marinade.

Marinate the pork

Add the thinly sliced pork to the marinade and toss to coat thoroughly. Press it down so the slices are submerged. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer for deeper flavor, up to overnight).

Cook the rice

Rinse the rice under cold water until the water runs mostly clear. Combine rinsed rice and 2.2 cups water in a rice cooker or medium saucepan. If using a saucepan, bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest covered 10 minutes, then fluff with a fork.

Prepare vegetables

While rice cooks or the pork marinates, shred carrot, thinly slice cucumber, and wash spinach or greens. If you prefer warm spinach, briefly blanch in boiling water for 30 seconds, then drain and squeeze out excess water. Keep vegetables separate for assembling bowls.

Heat pan

Place a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tablespoon neutral oil and 1 tablespoon sesame oil, swirling to coat. Heat until shimmering.

Sear the pork

Remove pork from the marinade, letting excess drip off (reserve marinade). In batches to avoid overcrowding, lay slices in the hot pan in a single layer. Sear for 1–2 minutes per side until browned and cooked through. Transfer cooked pork to a plate and repeat with remaining pork.

Reduce reserved marinade (optional)

If you want a saucier finish, carefully pour the reserved marinade into the hot pan and bring to a boil, stirring constantly for 1–2 minutes to cook off raw meat juices, then simmer until thickened slightly (about 2–3 minutes). Return cooked pork to the pan and toss to coat in the glaze.

Portion the rice

Divide the cooked rice between 4 bowls (about 1/2 cup cooked rice per serving if making 4; adjust if serving 2).

Arrange toppings

Top each bowl of rice with a generous portion of the cooked pork, shredded carrot, cucumber slices, a handful of spinach or greens, and a spoonful of kimchi if using.

Add egg and finish

If using eggs, fry or soft-boil to your liking and place one on each bowl. Drizzle each bowl with 1/2 teaspoon sesame oil and 1/2 teaspoon soy sauce to taste. Sprinkle with additional sliced green scallion tops, toasted sesame seeds, and a pinch (about 1/8–1/4 tsp) gochugaru or chili flakes.

Serve

Serve bowls hot. Provide extra soy sauce, gochujang, or kimchi on the side for customization.