The BEST Korean BBQ Rice Bowl Recipe & Video

Hi guys!

Today’s recipe is perfect for your weeknight dinner, Korean BBQ Rice Bowl!

I used pork shoulder because it’s easy and inexpensive but you could do it with chicken, beef, mushrooms, or tofu!

The key is using the thin cut pork that is fast to marinate & cook.

After a long day of work or study, put your purse away, wash your hand, tide your hair and marinate this Korean BBQ meat real quick (it’s faster than boiling a pot of water). Then go ahead take a hot shower, change your clothes, pour yourself a glass of beer or wine, make some rice then cook the pork.

Ta – Da –

Your dinner is ready!

What are you waiting for? Let’s get started!

Combine soy sauce, mirin, maesilaek, sugar, black pepper, garlic, and ginger in a mixing bowl or a bowl where you are marinating pork.

Maesilaek is a Korean green plum extract, you can find at your local Korean grocery stores or online. You can substitute to apple juice or orange juice for this recipe.

Mix well until sugar has dissolved completely.

I used thinly sliced pork shoulder for this recipe, it’s about 1/8 thin. You could buy a chunk of pork shoulder and sliced it by yourself too if you can’t find it. Again, you could use chicken, beef, mushroom, or tofu for this recipe and make sure they are about 1/8 to 1/4 thin slices.

Add the pork slices and make sure each slice is coated evenly with the marinade. Let it marinate for 20 minutes to overnight. Honey, 20 minutes to 2 hours will do, but I mentioned “overnight”, in case some of you prefer to do so.

Heat a large skillet over medium heat. Add the pork to the dry pan if you are using a non-stick skillet and add some cooking oil if you’re using a stainless/cast iron pan. 

Cook the pork for 4 to 5 minutes total and keep moving around to prevent it from burning. If the heat is too high, the sauce will burn before the pork is all the way cooked through. Keep moving the pork around will help the pork to cook evenly and brown up evenly.

Remove from the heat and cut into bite sizes. 

Assemble the pork pieces on top of warm cooked rice, around the edge of the bowl, and place chopped green onions in the middle. Place the egg right on top of the green onions if you are using one.

Serve immediately!

Enjoy!

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The BEST Korean BBQ Rice Bowl Recipe & Video

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• Author: Seonkyoung Longest
• Total Time: 5 mins
• Yield: 3 1x

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Description

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Ingredients

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For the Pork

• 3 tbsp soy sauce
• 1 tbsp mirin (you can substitute to water and pinch of sugar)
• 1 tbsp maesilaek, Korean green plum extract (you can substitute to apple or orange juice)
• 1 tbsp sugar
• 1/8 tsp black pepper
• 1 tbsp grated garlic (approximately 3 to 5 cloves garlic)
• 1 tsp grated ginger
• 1 lb pork shoulder, 1/8” thin slices

For Assemble the Rice Bowl

• 1 cup warm cooked rice per serving
• some chopped green onions
• ramen egg, mayak egg or soft boiled egg of your choice

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Instructions

1. Combine soy sauce, mirin, maesilaek, sugar, black pepper, garlic and ginger in a mixing bowl or a bowl where you are marinating pork. Mix well until sugar has dissolved completely. Add the pork slices and make sure each slices are coated evenly with the marinade. Let it marinate for 20 minutes to over night.
2. Heat a large skillet over medium heat. Add the pork in the dry pan if you are using non-stick skillet and add some cooking oil if you’re using stainless/cast iron pan.
3. Cook the pork 4 to 5 minutes total and keep moving around to prevent from burning. If the heat is too high, the sauce will burn before the pork is all the way cooked through. Keep moving the pork around will help the pork to cook evenly and brown up evenly.
4. Remove from the heat and cut into bite sizes.
5. Assemble the pork pieces on top of warm cooked rice, around the edge of the bowl and place chopped green onions in the middle. Place the egg right on top of the green onions if you are using one. Serve immediately! Enjoy!

• Cook Time: 5 mins

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