KOREAN SPICY PORK BOWLS

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These Korean Spicy Pork Bowls are filled with a marinated pork, rice, noodles and drizzled in sriracha mayo, teriyaki sauce and sesame seeds. A fun unique and flavorful dish!

So while we were there they had served lunch from nearby food trucks and one of those trucks was called Cupbop. So at Cupbop they make these dishes comprising of chicken, pork or meat and they fill them with rice, cabbage, noodles and afterward sprinkle with a large number of sauces positioning in heat from 0-10.

Presently I’m not the admirer of the spiciest things on earth so I went with a 3 and it was totally awesome. My better half and child just so ended up accompanying me on this excursion and once I told my significant other that this was probably the best supper I have at any point eaten, we went out a couple of days after the fact to discover one of their real shop areas.

Otherwise called Bulgogi, it in a real sense means “fire meat”. The marinade that I utilized comes from Closet Cooking and comprises of a combination of ground apple, ground pear, ground onion, gochujang, soy sauce, sesame sauce, green onions, garlic, ginger, sugar and pepper.

I realize it seems as though a ton, however those fixings combined as one truly make a sweet and zesty experience that truly works out in a good way for these Korean Spicy Pork Bowls. Trust me, these are a staple that you’ll need to make each time you are longing for some takeout.

Ingredients

  • 1 lb pork loin, roast sliced thin

Marinade:

  • 1/2 cup gochujang
  • 5 cloves minced garlic
  • 1 Tbs grated ginger
  • 1 small onion grated
  • 1 pear grated
  • 1 Fuji apple grated
  • 1/2 cup soy sauce
  • 1 Tbs sesame oil
  • 1 Tbs sugar
  • 1/3 cup chopped green onion
  • 1/2 teaspoon pepper.

Bowls:

  • 1 lb pkg rice noodles prepared according to pkg directions
  • 2-3 cup cooked white rice
  • Sriracha Mayo found at Walmart
  • Teriyaki Sauce
  • White sesame seeds
  • Green onions sliced.

Instructions

  • In a large ziploc bag add your sliced pork.
  • In bowl whisk together all of your marinade ingredients and pour over pork, seal and mix to coat.
  • Refrigerate for at least 6-8 hours but overnight is best.
  • Heat a large skillet to medium-high heat and add pork and marinade and cook until tender and cooked through.
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To assemble bowls:

  • Add desired amount of rice into bottom of serving dish, top with desired amount of noodles then slices of pork.
  • Drizzle with sriracha mayo and teriyaki sauce.
  • Sprinkle with sesame seeds and green onions.