Korean·non-vegetarian·medium

Spicy Pork Bulgogi with Kimchi Fried Rice

Name: Spicy Pork Bulgogi with Kimchi Fried Rice
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 500g pork shoulder, thinly sliced; 3 tbsp gochujang (Korean chili paste); 1 tbsp gochugaru (Korean chili flakes); 2 tbsp soy sauce; 1 tbsp honey or brown sugar; 2 tbsp sesame oil; 4 cloves minced garlic; 1 tsp grated ginger; 1/4 cup pear, grated; 3 cups cooked short-grain rice; 1 cup kimchi, chopped; 3 tbsp kimchi juice; 4 green onions, sliced; 1/2 carrot, julienned; 2 tbsp vegetable oil for frying; 1 tbsp sesame seeds for garnish; 4 fried egg (optional)

Imagine tender slices of pork shoulder bathed in a fiery, sweet, and savory gochujang marinade, seared until caramelized and smoky. Nestled alongside is a bowl of perfectly seasoned kimchi fried rice, each grain glistening with sesame oil and studded with crunchy vegetables. This dish is my love letter to late-night Korean home cooking—the kind you make when you're craving comfort and heat in equal measure. You'll find the pork so juicy it practically melts, while the rice offers a tangy, slightly sour counterpoint that keeps every bite exciting. It's a complete meal in one skillet, born from the bustling streets of Seoul and perfected in my own kitchen. Serve it with a simple side of pickled radish or a crisp green salad, and you'll understand why this has become a family favorite.

45 min(prep 25 + cook 20)

4 servings

620 kcal

Ingredients

pork shoulder, thinly sliced500g
gochujang (Korean chili paste)3 tbsp
gochugaru (Korean chili flakes)1 tbsp
soy sauce2 tbsp
honey or brown sugar1 tbsp
sesame oil2 tbsp
minced garlic4 cloves
grated ginger1 tsp
pear, grated1/4 cup
cooked short-grain rice3 cups
kimchi, chopped1 cup
kimchi juice3 tbsp
green onions, sliced4
carrot, julienned1/2
vegetable oil for frying2 tbsp
sesame seeds for garnish1 tbsp
fried egg (optional)4

Nutrition

620 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
In a mixing bowl, combine gochujang, gochugaru, soy sauce, honey, sesame oil, minced garlic, ginger, and grated pear. Stir into a smooth paste. Add sliced pork shoulder and mix well, ensuring each piece is coated. Cover and marinate in the refrigerator for at least 30 minutes (or up to 4 hours for deeper flavor).
2
While the pork marinates, prepare the kimchi fried rice. In a large non-stick skillet or wok over high heat, add 1 tablespoon vegetable oil. Sauté chopped kimchi and kimchi juice for 2 minutes until fragrant. Add the cold cooked rice, breaking up any clumps. Stir-fry vigorously for 3–4 minutes until the rice is heated through and slightly charred in spots.
3
Add the julienned carrot and half the sliced green onions to the rice. Toss for 1 minute, then remove the rice from the skillet and set aside in a bowl. Wipe the skillet clean.
4
In the same skillet, heat remaining 1 tablespoon vegetable oil over medium-high heat. Add the marinated pork slices in a single layer (work in batches if needed). Sear for 2–3 minutes per side until deeply caramelized and cooked through. The pork should have a beautiful dark red crust.
5
To serve, divide the kimchi fried rice among four bowls. Top each with a generous portion of the spicy pork. Garnish with remaining green onions, sesame seeds, and a fried egg if desired. Serve immediately with extra kimchi on the side.

#korean #pork #kimchi #spicy #rice

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