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Korean BBQ pork bowls with kimchi bring bold flavors, vibrant colors, and satisfying textures together in a dish that’s as exciting as it is comforting. Featuring tender, marinated pork, fluffy rice, crunchy vegetables, and tangy kimchi, this recipe is perfect for a quick weeknight dinner or an impressive meal for guests.
Korean BBQ marinades combine sweet, savory, and spicy notes, creating pork that’s bursting with flavor.
Ingredients You’ll Need
- 1 lb pork shoulder or pork belly: thinly sliced
- ¼ cup soy sauce: or tamari for gluten-free
- 2 tbsp gochujang: Korean chili paste
- 2 tbsp honey: or brown sugar
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 3 cloves garlic: minced
- 1 tsp grated ginger
- 2 cups cooked jasmine or short-grain rice: warm
- ½ cup kimchi
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- 1 cup sautéed spinach
- 1 fried or poached egg: per bowl
- 1 tbsp toasted sesame seeds
- 2 scallions: thinly sliced
- Optional Add-Ons: Gochugaru (Korean red pepper flakes) for extra heat, Sriracha mayo for drizzling
How to Make Korean BBQ Pork Bowls with Kimchi
- Step 1: Marinate the Pork
- In a bowl, whisk together soy sauce, gochujang, honey, sesame oil, rice vinegar, garlic, and ginger. Add the pork slices, ensuring they are well-coated in the marinade. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
- Step 2: Cook the Pork
- Heat a large skillet or grill pan over medium-high heat. Cook the pork in batches, ensuring even caramelization on both sides. This should take 3-4 minutes per side. Set aside.
- Step 3: Prepare the Vegetables
- Sauté the spinach in a little sesame oil until wilted. Season lightly with salt. Arrange the carrots and cucumbers fresh for crunch, or lightly pickle them in a mixture of rice vinegar, sugar, and salt for extra tang.
- Step 4: Assemble the Bowls
- Divide the warm rice among serving bowls. Top with cooked pork, sautéed spinach, shredded carrots, sliced cucumbers, and a generous scoop of kimchi. Add a fried or poached egg to each bowl and garnish with sesame seeds and scallions.
- Step 5: Serve and Enjoy
- Serve immediately, allowing everyone to mix their bowls to combine the bold flavors and textures.
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Tips for Perfect Korean BBQ Pork Bowls
Thin slices cook quickly and absorb the marinade well. Freeze the pork for 15-20 minutes before slicing to make it easier.
Balance the Heat
Adjust the amount of gochujang to control the spice level. Add gochugaru or chili flakes for an extra kick.
Prep Ahead
Marinate the pork and chop the vegetables in advance for quicker assembly.
Serving Suggestions
Serve with a side of steamed dumplings or scallion pancakes for a full Korean-inspired meal. Add a small bowl of miso soup or seaweed soup to complement the bowls.
Creative Twists
Replace rice with quinoa or cauliflower rice for a lighter option. Use tofu or mushrooms instead of pork for a vegetarian version.
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Health Benefits of This Dish
Pork and eggs provide high-quality protein to keep you energized.
Probiotic Boost
Kimchi supports gut health with its natural probiotics.
Rich in Antioxidants
Carrots, cucumbers, and spinach add vitamins, fiber, and antioxidants for a nutrient-packed meal.
Storing and Reheating
Store the pork, rice, and vegetables separately in airtight containers in the refrigerator for up to 3 days.
Reheating Tips
Reheat the pork gently in a skillet or microwave to retain its juiciness. Warm the rice in the microwave with a damp paper towel to prevent drying out.
Variations to Try
Use thinly sliced beef like ribeye or brisket for a classic bulgogi-inspired bowl.
Seafood Option
Swap pork for shrimp or salmon, adjusting the cooking time accordingly.
Vegan-Friendly
Substitute pork with tofu, tempeh, or king oyster mushrooms marinated in the same BBQ sauce.
Recipe FAQs
- → What is gochujang, and can I substitute it?
Gochujang is a Korean fermented chili paste with sweet and spicy notes. You can substitute it with a mix of sriracha and honey or a blend of miso paste and chili sauce if needed.
- → Can I use store-bought BBQ pork?
Yes, store-bought Korean BBQ pork can work in a pinch, but marinating and cooking your own offers fresher flavor and better control of ingredients.
- → Is this dish gluten-free?
To make it gluten-free, use tamari in place of soy sauce and ensure that your gochujang and kimchi are labeled gluten-free.
- → What type of kimchi works best?
Napa cabbage kimchi is classic, but radish or cucumber kimchi can add a different texture and flavor.
- → How can I make this dish spicier?
Increase the gochujang or add gochugaru (Korean chili flakes). A drizzle of chili oil or sriracha also brings extra heat.
- → Can I meal prep these bowls?
Yes, store pork, rice, and veggies separately and assemble before eating. Add the egg just before serving for freshness.
- → What’s the best rice for this dish?
Short-grain or jasmine rice works well due to its slightly sticky texture, which helps hold the toppings together.
- → Can I grill the pork instead of pan-frying?
Absolutely. Grilling adds a smoky depth to the pork. Use a grill pan or outdoor grill for best results.
- → What vegetables can I substitute?
Zucchini, bell peppers, bean sprouts, or shredded cabbage are great substitutes depending on your taste.
- → What drinks pair well with this dish?
Try Korean soju, a crisp lager, or chilled green tea to balance the savory and spicy notes of the dish.