Marinated Pork Bulgogi Rice Bowl

Bulgogi is one of those dishes where the marinade does most of the heavy lifting. Thin slices of pork soak up a sweet-savory bath of coconut aminos, garlic, ginger, and gochugaru, then hit a hot cast-iron pan until the edges caramelize and the whole kitchen smells incredible. Piled over steamed rice with crisp cucumber, pickled carrots, a fried egg, and a drizzle of gochujang, this bowl covers every note: sweet, salty, a little heat, a little crunch. It photographs beautifully too, all those colors layered in a bowl. The marinade time is where the magic happens, so plan around that, but the actual cook is fast.

Ingredients

  • 2 lb Pork shoulder or pork loin, sliced as thin as possible against the grain (partially freezing for 20 minutes helps)
  • 6 tbsp Coconut aminos
  • 2 tbsp Gochugaru (Korean red pepper flakes)
  • 3 tbsp Honey
  • 6 cloves Garlic, minced
  • 1½ inch piece Fresh ginger, peeled and grated
  • 2 tbsp Rice wine vinegar
  • 1 tbsp Fish sauce
  • 2 tbsp Neutral oil
  • ½ medium pear Asian pear or regular pear, grated
  • 2½ cups Jasmine rice, rinsed until water runs clear
  • 3 cups Water
  • 2 medium Carrots, peeled and julienned
  • 3 tbsp Rice wine vinegar
  • 1 tsp Granulated sugar
  • ½ tsp Fine salt
  • 1 large Lebanese or English cucumber, halved lengthwise and sliced thin on a diagonal
  • 4 Scallions, thinly sliced, white and green parts separated
  • 5 large Eggs
  • 3 tbsp Gochujang
  • 1 tbsp Honey
  • 1 tbsp Rice wine vinegar
  • 2 tbsp Water
  • 1 tbsp Margarine
  • a small handful Fresh coriander (cilantro), leaves picked
  • 1 to 2 Fresh red chilli, thinly sliced into rings

Instructions

  1. Slice 2 lb (900 g) pork shoulder or loin as thinly as you can manage, cutting against the grain. If the meat is a bit soft and hard to slice, pop it in the freezer for 20 minutes first until it firms up slightly. Thin slices, roughly 2 to 3 mm, are what give bulgogi that fast caramelized cook rather than a stew.
  2. Make the marinade. In a large mixing bowl, grate ½ medium pear straight in, then grate in a 1½ inch (4 cm) piece of fresh ginger, peeled. Mince 6 cloves garlic and add those in too. Pour in 6 tbsp (90 ml) coconut aminos, 2 tbsp (30 ml) rice wine vinegar, 1 tbsp (15 ml) fish sauce, 3 tbsp (60 g) honey, and 2 tbsp (16 g) gochugaru. Whisk everything together until the honey dissolves into the rest.
  3. Add the sliced pork to the marinade bowl and toss well, making sure every strip is coated. Cover and let it sit at room temperature for at least 30 minutes. If you have more time, refrigerate it for up to 4 hours, longer is better, but even 30 minutes makes a real difference.
  4. While the pork marinates, rinse 2½ cups (475 g) jasmine rice under cold water, swishing and draining until the water runs mostly clear, about 3 to 4 rinses. Transfer to your rice cooker with 3 cups (720 ml) water and set it going. It will keep warm when done.
  5. Now do the quick carrot pickle. Peel and julienne 2 medium carrots into thin matchsticks. In a small bowl, whisk together 3 tbsp (45 ml) rice wine vinegar, 1 tsp (4 g) granulated sugar, and ½ tsp (2 g) fine salt until the sugar dissolves. Toss the carrots in this mixture and set aside. They'll soften slightly and turn a brighter orange as they sit.
  6. Make the drizzle sauce. In a small bowl, stir together 3 tbsp (48 g) gochujang, 1 tbsp (20 g) honey, 1 tbsp (15 ml) rice wine vinegar, and 2 tbsp (30 ml) water until smooth. Set this aside. It should be pourable but still a little thick.
  7. Slice 1 large cucumber in half lengthwise and then cut on a diagonal into thin half-moons. Slice 4 scallions thinly, keeping the white parts separate from the green tops. Set all of this out near your serving bowls so assembly is quick when the pork is ready.
  8. Heat your cast-iron pan over high heat until it is very hot, about 2 to 3 minutes on the burner. You want a good sear, not a gentle steam. Add 1 tbsp (15 ml) neutral oil and swirl it around. Working in two or three batches, spread the marinated pork out in a single layer. Do not pile it all in at once or the pan temperature drops and the pork steams rather than sears. Cook each batch for about 2 minutes without moving it, then toss and cook for another 1 to 2 minutes until the edges are catching and going deep amber. The marinade sugars will caramelize fast, so keep an eye on it. Transfer cooked batches to a plate while you do the rest, adding the remaining 1 tbsp (15 ml) neutral oil between batches as needed.
  9. Once all the pork is cooked and resting on the plate, wipe the cast-iron pan quickly with a folded paper towel held in tongs. Return it to medium heat and add 1 tbsp (14 g) margarine. Once it melts and the foam subsides, crack in the 5 large eggs one at a time, leaving space between them. Cook until the whites are fully set but the yolks are still runny, about 2 to 3 minutes. Season lightly with a tiny pinch of salt.
  10. Assemble the bowls. Spoon a generous portion of rice into each bowl as the base. Arrange the caramelized pork on one side, then tuck in piles of the pickled carrots, sliced cucumber, and the white parts of the scallions. Slide a fried egg on top of each bowl. Drizzle the gochujang sauce over everything, then scatter the green scallion tops, a few fresh coriander leaves, and some red chilli rings if you're using them. Serve straight away.