5 from 1 vote
Korean Bulgogi Bowls | simple marinated bulgogi pork served over kimchi fried rice and leafy greens with a fried egg on top. Packed with flavor, these bowls are AMAZING! | Tastes Better From Scratch
Korean Bulgogi Bowls
Prep Time
15 mins
Cook Time
20 mins
29 mins
Total Time
35 mins

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! 

Course: Main Course
Cuisine: Korean
Unit: clove, cup, large, pound, recipe, Tablespoon, teaspoon
Servings: 4
Calories: 358 kcal
Author: Lauren Allen
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)
  1. Slice the pork tenderloin into very thin slices and place the meat in a large ziplock bag. Set aside.
  2. 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). 

  3. Pour the marinade into the bag with the pork and allow to marinate in the fridge for at least 30 minutes, or overnight. 

  4. When ready to cook the pork, add 1 tablespoon of the vegetable oil to a large wok or skillet over medium high heat. 

  5. 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. 

  6. 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. 

  7. Add remaining oil to the pan. Once hot, add remaining pork and cook in the same manner. Remove to a plate. 

  8. Add sliced bell peppers to the pan and saute for 2-3 minutes. 

  9. 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. 

  10. In shallow bowls add a large spoonful of cooked Kimchi Fried Rice
  11. Top with chopped leafy greens, then bulgogi pork, peppers, and a fried egg. 

  12. Add some sriracha hot sauce on top, if you like more heat. Serve immediately. 

Recipe Notes

!Make ahead tips: The pork and marinade can be made a day in advance. The white rice for the kimchi fried rice can be cooked at least a day or more in advance, and then it only takes 5 minutes to throw together. Chop the lettuce and bell peppers in advance so that you're ready to go! 

Nutrition Facts
Korean Bulgogi Bowls
Amount Per Serving
Calories 358 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 8g 40%
Cholesterol 237mg 79%
Sodium 756mg 32%
Potassium 949mg 27%
Total Carbohydrates 14g 5%
Dietary Fiber 2g 8%
Sugars 5g
Protein 32g 64%
Vitamin A 80.1%
Vitamin C 89.8%
Calcium 7.4%
Iron 22.1%
* Percent Daily Values are based on a 2000 calorie diet.