Korean Bulgogi Bowls are marinated pork served over kimchi fried rice with leafy greens and a fried egg on top. They are packed with flavor and absolutely delicious!
Occasionally I’ll try and see what’s trending in the food world and make sure to include some of that for you guys to. But honestly, it’s mostly just stuff that I love to eat, and I hope you will like it too!
These Korean Bulgogi Bowls fall under that category. I totally got the idea for these bowls from a great Korean taco restaurant here in Saint Louis called Seoul Taco. They have these amazing Bulgogi Bowls that include leafy greens, kimchi fried rice, bulgogi marinated pork, and a fried egg on top. The first time I had one I pretty much died and went to heaven.
I’ve loved pork bulgogi for a long time. It was actually one of the very first recipes I ever posted on my blog. (You can see the ancient photo and recipe here 😉 ).
flavor is bold and a little spicy and I’ve always just eaten it over white rice with some Korean kimchi on the side. But once I tried these Korean Bulgogi Bowls I knew immediately I had to create them from home. KIMCHI FRIED RICE, people. It’s a thing, and it’s the BOMB.
OH MY. GOOSSHHHH these were amazing. My husband even raved about them for two days straight. I’m hopeful you guys love these sort of fun and super flavorful ethnic dishes too. And if this sounds even remotely like your kinda thing, I am confidant you are going to LOVE these!
CONSIDER TRYING THESE POPULAR ETHNIC INSPIRED RECIPES:
- Thai Green Curry Meatballs
- Slow Cooker Chicken Tikka Masala
- Kung Pao Noodle Stir-Fry
- Korean Ground Beef Bowls
Korean Bulgogi Bowls
For the Pork Bulgogi:
- 1 pound pork tenderloin
- ¼ 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 tsp dry ground ginger
- 3 teaspoons crushed red pepper flakes , or more if you like a spice!
- 2 green onions , chopped, divided
- 2 Tablespoons oil (vegetable or canola), for cooking meat
For the Bulgogi Bowls:
- 1 recipe Kimchi Fried Rice (see tips below if you want to make this in advance)
- 2 1/2 cups mixed greens lettuce , chopped
- 1 red bell pepper (or yellow), sliced long and thin
- 4 large eggs
- sriracha hot sauce , for topping (optional)
- Slice the pork tenderloin into very thin slices and place the meat in a large ziplock bag. Set aside.
- 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.
- Add some sriracha hot sauce on top, if you like more heat. Serve immediately.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.