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Spicy Pork Bulgogi Rice Bowl

4.0

600 g pork shoulder ((pork collar butt) cut into small pieces for stir frying (*see note above))

170 g medium onion ((julienned))

Some cooking oil ((I used rice bran oil))

30 g green onion ((chopped))

1 Tbsp toasted sesame seeds

100 g red apple ((e.g. royal gala) or nashi pear)

50 g brown onion

3 Tbsp gochujang ((Korean chilli paste))

3 Tbsp soy sauce

3 Tbsp honey ((or brown sugar))

2 Tbsp gochugaru ((Korean chilli flakes))

2 Tbsp rice wine ((mirin))

1 Tbsp minced garlic

1 Tbsp minced ginger

⅛ tsp ground black pepper

Steamed rice ((for 4 people))

1 English cucumber ((thinly sliced))

10 leaves Lettuce ((thinly sliced))

10 leaves Korean perilla ((thinly sliced))

4 tsp Korean spicy dipping sauce ((for 4 people, about 1 tsp each))

Kimchi

Marinate the meat in the sauce for at least 30 minutes.
In a well-heated wok or skillet cook the marinated meat over medium-high heat until the meat is about 70% cooked (about 7 to 10 mins). Add the onion and cook further until the meat is completely cooked. Garnish with green onion and sesame seeds. Serve the meat with steamed rice, fresh lettuce, and Korean spicy dipping sauce.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍚Rice Bowl

Cuisine🇰🇷Korean

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 113 weeks ago

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