A Korean-style rice bowl with tender, caramelised pork, crisp vegetables and kimchi, finished with sesame seeds and optional gochujang or ssamjang.
Prep Time: 10 minutes
Marinating Time: 20–30 minutes
Cooking Time: 10 minutes
Total Time: 40–50 minutes
Serves: 2
Cuisine: Korean
Course: Main Dish
Tags: Bulgogi · Korean Recipes · Pork Recipes · Rice Bowl · Quick & Easy · One Bowl Meal
Ingredients
For the Pork Bulgogi
- 500g pork shoulder, pork loin or thinly sliced pork
- 2 tbsp Beksul BBQ Marinade for Grilled Pork
- 1 tbsp soy sauce
- 1 tbsp Beksul Pure Sesame Oil
- 1 tsp sugar or honey
- 2 cloves garlic, grated
- 1 tsp grated ginger
- 1 small onion, thinly sliced
- 1 carrot, julienned or shredded
For the Rice Bowls
- 2 cups cooked rice
- 1 cucumber, sliced into ribbons or matchsticks
- Kimchi, to serve
- Sesame seeds, to garnish
- Spring onion, optional
Optional Toppings
- Gochujang mayo
- Ssamjang
Method
1. Marinate the pork
In a large bowl, combine the Beksul BBQ marinade, soy sauce, sesame oil, sugar, garlic and ginger.
Add the pork and mix well until evenly coated.
Cover and marinate for 20–30 minutes.
2. Prepare the rice and vegetables
While the pork is marinating, cook the rice.
Prepare the cucumber, carrot and spring onion.
Set the kimchi and other toppings aside.
3. Cook the pork
Heat a large frying pan or wok over medium-high heat.
Add the marinated pork and sliced onion.
Cook until the pork is browned and caramelised and cooked through.
4. Add the carrot
Add the shredded or julienned carrot during the final 1 minute of cooking.
Stir-fry briefly so the carrot remains slightly crisp.
5. Assemble the bowls
Divide the cooked rice between two bowls.
Top with the cooked pork and onion mixture.
Arrange the cucumber, kimchi and carrot around the pork.
6. Garnish and serve
Sprinkle with sesame seeds and add spring onion if using.
Serve with gochujang mayo or ssamjang on the side.
