Today, let’s make a Korean BBQ rice bowl with the iconic Korean condiment, gochujang. When you’re in the mood for Korean BBQ, but you’re super tired and hungry, this Gochujang Korean BBQ Rice Bowl will be your perfect weeknight dinner.
Gochujang Korean BBQ Rice Bowl (3-4 servings)
Ingredients:
- 2 green onions
- 3 cloves garlic
- 1.3 lb (600g) pork belly (pork shoulder or leg, beef, chicken, shrimp, tofu, etc.)
- 1/2 tbsp neutral-tasting oil
- 1 tsp toasted sesame oil
- 17 lettuce leaves, about 5 oz (150g) in total
- 1/4 yellow onion
- 3-4 cups hot cooked rice, about 1 cup (210g) for each serving
- Soft-Boiled Eggs (optional), to serve
- Generous pinch of toasted sesame seeds, to garnish
Gochujang BBQ Sauce:
- 2 tbsp Korean chili paste (gochujang)
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp soy sauce
- 1/2 tbsp oyster sauce
- 1 tbsp sugar
- 1 tbsp light corn syrup
- 2 tbsp mirin
- Black pepper, to taste
- 1 tbsp water
- 1 tsp cornstarch
- Small pinch of MSG (optional)
Salad Dressing:
- 1 tbsp soy sauce
- 1.5 tbsp white vinegar
- 1/2 tbsp sugar
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp toasted sesame oil
- 1 tbsp fish sauce
Instructions:
PREP INGREDIENTS
1. Thinly slice the green onions, separating the greens and whites. Finely chop the garlic.
2. Cut the pork belly into bite-sized pieces.
MAKE SAUCE
In a small container, mix together Korean chili paste, Korean chili pepper flakes, soy sauce, oyster sauce, sugar, corn syrup, mirin, black pepper to taste, water, cornstarch and MSG (if using).
MAKE GOCHUJANG BBQ PORK
1. In a large pan, heat the oil (1/2 tbsp) over high heat. Once it gets nice and hot, add in the pork belly. (If your pan is not big enough, you can do this in two batches.) Cook for 4 minutes or until golden brown and crispy.
2. To the pan, add the chopped garlic and white parts of the green onions. Saute for 1 minute or until fragrant.
3. Reduce the heat to medium-low. Pour in the sauce. Give it a good stir for 1 to 2 minutes until the pork is beautifully coated. Add in the sesame oil (1 tsp). Toss together. Set aside.
MAKE LETTUCE SALAD
1. Tear the lettuce into bite-sized pieces. Transfer to a large mixing bowl.
2. Thinly slice the onion. Soak it in cold water for 5 minutes. Drain and add it to the mixing bowl.
3. In a separate container, mix together the soy sauce, vinegar, sugar, Korean chili pepper flakes, sesame oil, and fish sauce. Add the salad dressing to the mixing bowl. Gently toss together.
ASSEMBLE
1. Divide the rice into serving bowls. Add a generous amount of pork and salad. Optionally, top with soft-boiled eggs (if using).
2. Garnish with green onions and sesame seeds. Enjoy~!
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Gochujang Korean BBQ Rice Bowl
4
servingsIngredients
2 green onions
3 cloves garlic
1.3 lb (600g) pork belly (pork shoulder or leg, beef, chicken, shrimp, tofu, etc.)
1/2 tbsp neutral-tasting oil
1 tsp toasted sesame oil
17 lettuce leaves, about 5 oz (150g) in total
1/4 yellow onion
3-4 cups hot cooked rice, about 1 cup (210g) for each serving
Soft-Boiled Eggs (optional), to serve
Generous pinch of toasted sesame seeds, to garnish
- Gochujang BBQ Sauce:
1 tbsp soy sauce
1/2 tbsp oyster sauce
1 tbsp sugar
1 tbsp light corn syrup
2 tbsp mirin
Black pepper, to taste
1 tbsp water
1 tsp cornstarch
Small pinch of MSG (optional)
- Salad Dressing:
1 tbsp soy sauce
1.5 tbsp white vinegar
1/2 tbsp sugar
1 tbsp toasted sesame oil
1 tbsp fish sauce
Directions
- Prep Ingredients
- Thinly slice the green onions, separating the greens and whites. Finely chop the garlic.
- Cut the pork belly into bite-sized pieces.
- Make Sauce
- In a small container, mix together Korean chili paste, Korean chili pepper flakes, soy sauce, oyster sauce, sugar, corn syrup, mirin, black pepper to taste, water, cornstarch and MSG (if using).
- Make Gochujang Samgyupsal
- In a large pan, heat the oil (1/2 tbsp) over high heat. Once it gets nice and hot, add in the pork belly. (If your pan is not big enough, you can do this in two batches.) Cook for 4 minutes or until golden brown and crispy.
- To the pan, add the chopped garlic and white parts of the green onions. Saute for 1 minute or until fragrant.
- Reduce the heat to medium-low. Pour in the sauce. Give it a good stir for 1 to 2 minutes until the pork is beautifully coated. Add in the sesame oil (1 tsp). Toss together. Set aside.
- Make Lettuce Salad
- Tear the lettuce into bite-sized pieces. Transfer to a large mixing bowl.
- Thinly slice the onion. Soak it in cold water for 5 minutes. Drain and add it to the mixing bowl.
- In a separate container, mix together the soy sauce, vinegar, sugar, Korean chili pepper flakes, sesame oil, and fish sauce. Add the salad dressing to the mixing bowl. Gently toss together.
- Assemble
- Divide the rice into serving bowls. Add a generous amount of pork and salad. Optionally, top with soft-boiled eggs (if using).
- Garnish with green onions and sesame seeds. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
6 Comments
Made this tonight with a pork tenderloin and it was approved by adults and teenagers!
Ive made this 3 times since you posted this – LOVE LOVE LOVE!!!!!
Hahaha So glad you liked it! 🙂
Made this tonight and as usual the recipes are the best! Flavorful, not too spicy, and looks great. 10 of 10 will do again.
This looks delicious! Gonna try this out next week! For the sauce, can I make that without the corn syrup?
Sure! Still gonna be good! Hope you enjoy it!