Bulgogi Bowls

5 from 15 votes

These Korean Bulgogi Bowls are a quick, healthy weeknight dinner packed with tender marinated meat, kimchi fried rice, crisp vegetables, and a fried egg. It's all made in one pan with minimal cleanup. Better than takeout and endlessly customizable, this easy bibimbap recipe is the ultimate crowd-pleasing Korean rice bowl!

Prep Time15

Cook Time20

Refridegerate29

Total Time35

Course: Main Course

Cuisine: Korean

Servings:

Calories: 335kcal

Author: Lauren Allen

Recipe Link

Equipment

wok , optional
Pan
Mixing bowl

Ingredients

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
2-3 teaspoons gochujang (Korean chili paste) , or substitute Thai red chili sauce, sriracha, or crushed red pepper flakes, to taste
2 green onions , chopped, divided
2 Tablespoons oil (vegetable or canola), for cooking meat

For the Bulgogi Bowls:

1 recipe Kimchi Fried Rice (see note below, to make this in advance)
2 1/2 cups mixed greens lettuce , chopped
1 red or yellow bell pepper sliced
4 eggs
Sriracha hot sauce , for topping (optional)

US Customary - Metric

Instructions

Make Kimchi Fried Rice.
Slice pork tenderloin into very thin slices and place the meat in a large ziplock bag or bowl. Set aside.
1 pound pork tenderloin
Marinade: In a bowl whisk together the soy sauce, sesame oil, brown sugar, garlic, ginger, gochujang, 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.
¼ cup low-sodium soy sauce, 1 Tablespoon sesame oil, 1 Tablespoon light brown sugar, 3 cloves garlic, 1 Tablespoon freshly grated ginger, 2-3 teaspoons gochujang (Korean chili paste) , 2 green onions
Cook: 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.
2 Tablespoons oil
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.
1 red or yellow bell pepper
Cook eggs: 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.
Serve: 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.
1 recipe Kimchi Fried Rice, 2 1/2 cups mixed greens lettuce, 4 eggs, Sriracha hot sauce

Video

Notes

Variations:

For variety add julienned cucumber, radishes, mushrooms or beets.
To go vegetarian or vegan, substitute plain or sauteed tofu. It will marinate beautifully and can be fried up just like bulgogi! Get the firm variety, drain and squeeze out extra moisture with paper towel and slice into ½” x 1½” x 1½” squares prior to marinating)
For beautiful presentation, use vegetables of complimentary colors and sprinkle with sesame seeds. Bibimbap, properly presented, symbolizes the harmony and balance in Korean culture.

Make Ahead Instructions: The meat and marinade can be made the night before or longer if frozen. White rice for the kimchi fried rice can also be cooked a day or more in advance and will actually fry up even better. The lettuce and bell peppers can be chopped in advance. With the ingredients all prepped, dinner will be ready in no time!

Nutrition