Spicy Pork Bulgogi Bowl Recipe

Prep the pork

If pork is not already thinly sliced, place partially frozen pork in the freezer for 20–30 minutes until slightly firm, then slice across the grain into 1/8–1/4-inch strips. Place sliced pork in a shallow bowl or resealable bag.

Make the marinade

In a bowl, whisk together gochujang (3 tbs), soy sauce (3 tbs), brown sugar (2 tbs), mirin (1 tbs), sesame oil (1 tbs), minced garlic (4 tsp), grated ginger (1 tsp), gochugaru (1 tsp), and black pepper (1/2 tsp). Stir in the white parts of the sliced green onions. If using pineapple juice or pear puree, add 2 tbs now to help tenderize.

Marinate

Pour the marinade over the pork, massaging to coat all pieces. Cover and refrigerate at least 30 minutes; preferably 2–4 hours. For best flavor and tenderness, marinate up to 8 hours but no more than overnight if using fresh pineapple juice (enzyme can over-tenderize).

Optional glaze

If you want a slightly thicker glaze at the end, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry and set aside to add during finishing (see cooking step).

Cook rice

Rinse 1 cup short-grain rice under cold water until the rinse runs clear. Combine rinsed rice and 1.25 cups water in a pot with a tight-fitting lid. Bring to a gentle boil, reduce to the lowest simmer, cover and cook 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork before serving. (Or cook in a rice cooker following manufacturer instructions.)

Prep vegetables

While rice cooks or pork marinates, julienne carrots (1/2 cup) and cucumber (1/2 cup). Lightly wilt 2 cups baby spinach in a skillet over medium heat with a tiny pinch of salt and a drizzle of oil for 30–60 seconds; set aside. Chop 1/2 cup kimchi and thinly slice the remaining green parts of the 3 green onions for garnish.

Prepare gochujang sauce

If desired, make a quick sauce by whisking 2 tbs gochujang with 1 tsp rice vinegar (or 1/2 tbs), 1 tsp sugar or honey, and 1 tsp water to loosen. Adjust sweetness or acidity to taste. Set aside.

Heat the pan

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tsp neutral oil (not in ingredients list — use a small splash from your pantry) and swirl to coat. The pan should be hot enough that a drop of marinade sizzles.

Sear the pork

Add marinated pork in a single layer, working in batches if necessary to avoid overcrowding. Let cook undisturbed 1–2 minutes to get a good sear, then stir and continue cooking 2–3 minutes until pork is cooked through and edges are caramelized. Total cook time per batch ~3–5 minutes depending on thickness.

Finish with glaze (optional)

If using the cornstarch slurry, pour slurry into the pan along with any reserved marinade, stir constantly for 30–60 seconds until sauce thickens and coats the pork. Turn off heat and drizzle 1 tsp toasted sesame oil over the cooked pork, tossing to combine. Taste and adjust seasoning with a pinch more sugar or soy if needed.

Divide warm rice among 4 bowls (about 1/2 cup cooked rice per bowl if making 4 servings; adjust serving count below). Arrange spinach, julienned carrot, cucumber, chopped kimchi and napa cabbage or lettuce leaves around the rice in sections.

Top each bowl with a generous portion of the cooked spicy pork. Sprinkle with sliced green onion tops and 1 tsp toasted sesame seeds per bowl. If using, place a fried egg on top of each bowl and drizzle 1 tsp toasted sesame oil and a little gochujang sauce (about 1/2 tbs per bowl) to taste.

Serve immediately while hot. Offer extra gochujang, kimchi, or lettuce leaves on the side for wrapping.