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
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5 from 1 vote

Korean Bulgogi Bowls

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! 
Prep Time15 mins
Cook Time20 mins
Refridegerate29 mins
Total Time35 mins
Course: Main Course
Cuisine: Korean
Servings: 4
Calories: 358kcal
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)


  • 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. 


!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! 


Calories: 358kcal | Carbohydrates: 14g | Protein: 32g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 237mg | Sodium: 756mg | Potassium: 949mg | Fiber: 2g | Sugar: 5g | Vitamin A: 80.1% | Vitamin C: 89.8% | Calcium: 7.4% | Iron: 22.1%