These easy Korean Bulgogi Bowls (Bibimbap) are a healthy, one-pan dinner made with tender marinated pork over kimchi fried rice, with fresh greens and a fried egg.
Bulgogi Bowls could be my favorite “bowl” recipe
A Bulgogi bowl is a kind of bibimbap (Pronounced bee-buhm-baap–which literally means “mixed stuff on rice”) invented hundreds of years ago by Korean farmers who wanted a quick, practical, week-night dinner. You can use regular fried rice, but I am obsessed with the kimchi fried rice base. You can throw any protein you have in the fridge into that marinade (I usually go with pork or beef), let it sit overnight, and the next day dinner is basically done in 15 minutes. The fried egg on top is non-negotiable for me. It's that perfect combination of tangy, sweet, spicy, and rich all in one bite that keeps me coming back every single time.
Try more of my bowl recipes, like Egg Roll in a Bowl, Buddha Bowl, Hawaiian Bowls, Korean Ground Beef Bowls, Spring Roll Bowl, or a Chicken Shawarma Bowl!
How to make Bulgogi Bowls:
Prep Meat: Slice the meat into very thin pieces and place in a bowl or ziploc bag. Whisk the marinade ingredients and pour on top of the meat. Let it marinate for 30 minutes or overnight.
Cook Meat: Heat 1 tablespoon of the vegetable oil in a large wok or skillet over medium heat. Add half of the meat, arranging it in a single layer then allow it to brown for a few minutes without touching it. Flip each piece of meat and let it brown for 2 minutes or so again without touching it. Remove to a plate and repeat with the rest of the meat.
Cook Veggies and Egg: Add sliced bell peppers and sauté for 2-3 minutes. Heat a separate skillet over medium heat and cook your eggs for a few minutes, sunny side up in a hot greased pan.
Assemble Bowl: Place a large scoop of cooked Kimchi Fried Rice in a bowl then top with chopped leafy greens, bulgogi pork, peppers, and a fried egg. Drizzle with some sriracha hot sauce on top, if desired. Serve immediately.
Bulgogi Bowls
Equipment
- wok , optional
Ingredients
For the Pork Bulgogi:
- 1 pound pork tenderloin
- ¼ cup low-sodium soy sauce
- 1 Tablespoon sesame oil
- 1 Tablespoon light brown sugar
- 3 cloves garlic , minced
- 1 Tablespoon freshly grated ginger , or 2 tsp dry ground ginger
- 2-3 teaspoons gochujang (Korean chili paste) , or substitute Thai red chili sauce, sriracha, or crushed red pepper flakes, to taste
- 2 green onions , chopped, divided
- 2 Tablespoons oil (vegetable or canola), for cooking meat
For the Bulgogi Bowls:
- 1 recipe Kimchi Fried Rice (see note below, to make this in advance)
- 2 1/2 cups mixed greens lettuce , chopped
- 1 red or yellow bell pepper sliced
- 4 eggs
- Sriracha hot sauce , for topping (optional)
Instructions
- Make Kimchi Fried Rice.
- Slice pork tenderloin into very thin slices and place the meat in a large ziplock bag or bowl. Set aside.1 pound pork tenderloin
- Marinade: In a bowl whisk together the soy sauce, sesame oil, brown sugar, garlic, ginger, gochujang, and one chopped green onion (reserve the remaining chopped green onion for garnish on the bowls). Pour the marinade into the bag with the pork and allow to marinate in the fridge for at least 30 minutes, or overnight.¼ cup low-sodium soy sauce, 1 Tablespoon sesame oil, 1 Tablespoon light brown sugar, 3 cloves garlic, 1 Tablespoon freshly grated ginger, 2-3 teaspoons gochujang (Korean chili paste) , 2 green onions
- Cook: When ready to cook the pork, add 1 tablespoon of the vegetable oil to a large wok or skillet over medium high heat. Once hot, add half of the meat, placing it in a single layer in the pan. Allow it to brown for a few minutes, without touching it. Flip each piece of meat to the other side and allow to brown for another 2 minutes or so, until cooked through, but not overcooked. Remove to a plate.2 Tablespoons oil
- Add remaining oil to the pan. Once hot, add remaining pork and cook in the same manner. Remove to a plate.
- Add sliced bell peppers to the pan and saute for 2-3 minutes.1 red or yellow bell pepper
- Cook eggs: At the same time, Place another skillet over medium heat and cook your eggs, sunny-side up, in a hot greased pan for several minutes.
- Serve: In shallow bowls add a large spoonful of cooked Kimchi Fried Rice. Top with chopped leafy greens, then bulgogi pork, peppers, and a fried egg. Add some sriracha hot sauce on top, if you like more heat. Serve immediately.1 recipe Kimchi Fried Rice, 2 ½ cups mixed greens lettuce, 4 eggs, Sriracha hot sauce
Video
Notes
- For variety add julienned cucumber, radishes, mushrooms or beets.
- To go vegetarian or vegan, substitute plain or sauteed tofu. It will marinate beautifully and can be fried up just like bulgogi! Get the firm variety, drain and squeeze out extra moisture with paper towel and slice into ½” x 1½” x 1½” squares prior to marinating)
- For beautiful presentation, use vegetables of complimentary colors and sprinkle with sesame seeds. Bibimbap, properly presented, symbolizes the harmony and balance in Korean culture.
Nutrition
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I originally shared this recipe June 2016. Updated July 2020 and May 2027.
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