Spicy Pork Bulgogi Bibimbap Bowl
Tender marinated pork strips seared until caramelized, served over warm rice with a fried egg and quick-pickled vegetables. Gochujang ties it all together in one sizzling, shareable bowl.
- Total time
- 28 min
- Servings
- 2
- Calories
- 685
- Protein
- 48g
Ingredients
- 1 lb pork shoulder or butt, thinly sliced
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cups cooked rice
- 2 whole eggs
- ½ whole cucumber, thinly sliced
Instructions
- 1
Toss pork with gochujang, soy sauce, rice vinegar, and 1 tbsp sesame oil. Let sit for 5 minutes.
- 2
Heat 1 tbsp neutral oil in a large skillet over medium-high until shimmering, about 1 minute.
- 3
Add pork in a single layer and let sear 2–3 minutes without stirring until edges char.
- 4
Stir and break up, cooking another 2–3 minutes until no pink remains.
- 5
Push pork to the side. Crack both eggs into the empty space and fry until whites set, ~3 minutes.
- 6
Divide rice between two bowls. Top with pork, fried egg, and cucumber slices. Serve hot.
Tools you’ll need
- large skillet (12-inch)
- cutting board
- knife
- wooden spoon or silicone spatula
- small bowl for marinade
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