Korean Pork Bulgogi Rice Bowl Recipe Ingredients

Korean Pork Bulgogi Rice Bowl Recipe

Ingredients

• 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.

• 1 cucumber, sliced into ribbons or matchsticks.

• 2 cups cooked rice.

• Kimchi, to serve.

• Sesame seeds, to finish.

• Spring onion, optional.

• Gochujang mayo or ssamjang, optional for serving.

Method

1. Mix the pork marinade with soy sauce, sesame oil, sugar, garlic, and ginger. Add the pork and marinate for 20 to 30 minutes.

2. Cook the rice and prepare the vegetables while the pork marinates.

3. Heat a pan or wok over medium-high heat and cook the pork with the onion until browned and caramelised.

4. Add the carrot for the final minute so it stays slightly crisp.

5. Assemble the bowls with rice at the base, then top with pork, cucumber, kimchi, sesame seeds, and spring onion. Add gochujang or ssamjang if using.