Korean BBQ Pork Bowls Kimchi (Print-Friendly Version)
Bold Korean BBQ pork bowls with rice, vegetables, and kimchi—ideal for quick dinners or guests.
# What You Need:
→ Korean BBQ Pork
01 -
1 lb thinly sliced pork shoulder or pork belly
02 -
1/4 cup soy sauce or tamari
03 -
2 tablespoons gochujang (Korean chili paste)
04 -
2 tablespoons honey or brown sugar
05 -
1 tablespoon sesame oil
06 -
1 tablespoon rice vinegar
07 -
3 cloves garlic, minced
08 -
1 teaspoon grated fresh ginger
→ Bowl Base
09 -
2 cups cooked jasmine or short-grain rice
→ Toppings
10 -
1/2 cup kimchi
11 -
1 cup shredded carrots
12 -
1 cup sliced cucumbers
13 -
1 cup sautéed spinach
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1 fried or poached egg per bowl
15 -
1 tablespoon toasted sesame seeds
16 -
2 scallions, thinly sliced
→ Optional Add-Ons
17 -
Gochugaru (Korean red pepper flakes)
18 -
Sriracha mayo for drizzling
# How to Make It:
01 -
In a bowl, whisk together soy sauce, gochujang, honey, sesame oil, rice vinegar, garlic, and ginger. Add the pork slices, ensuring full coverage with marinade. Cover and refrigerate for at least 30 minutes or up to 4 hours.
02 -
Heat a large skillet or grill pan over medium-high heat. Sear the pork in batches for 3–4 minutes per side until caramelized. Set aside.
03 -
Sauté spinach in sesame oil until wilted and lightly season with salt. Use shredded carrots and sliced cucumbers raw or lightly pickle them in a mix of rice vinegar, sugar, and salt.
04 -
Distribute warm rice among serving bowls. Top with cooked pork, sautéed spinach, carrots, cucumbers, and kimchi. Add a fried or poached egg and garnish with sesame seeds and scallions.
05 -
Serve immediately. Allow guests to mix ingredients to combine textures and flavors.
# Important Notes:
01 -
Freeze pork for 15–20 minutes before slicing to make it easier to cut thinly.
02 -
Adjust gochujang to control heat level. Use gochugaru or chili oil for extra spice.
03 -
Prepare pork marinade and chop vegetables in advance for faster assembly.