Ingredients
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shredded pork
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1 T olive oil
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3 large radish
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1 sliced thin english cucumber
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3 eggsYou need one egg per bowl so you may need more.
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1 large stem chopped green onion
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1 cup per bowl arugalasub any green leafy stuff if you wish
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2 cups of shredded carrots
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2 cups bulgogi sauceor more to ensure all of your pork is swimming in the sauce
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1/2 bag broccoli slaw mixsee recipe link; make ahead of time
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2 T sesame seedstoasted; optional
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1 T paprikato sprinkle on eggs
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1 T garlic
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1 cup diced tomatoesuse the mutlicolored small tomatoes for color pop
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I bag instant basmati ricesub quinoa, jasmine, or sticky rice
Directions
It’s scrumptious Bulgogi time!
First things first. Spoiler Alert! If you are Korean or an expert in Korean food, let me just say that this dish is my take on not only bulgogi, but on a poke bowl as well. I love to play around with cuisine, often combining two cuisines into one or using it for sheer inspiration. You’re going to taste your way through these dishes and make evasive maneuvers by listening to your taste buds.
Are you new to bulgogi? Have you heard your friends or neighbors raving about the Korean place up the street with the BEST bulgogi in town??
Bul means fire and gogi means meat. Fire meat. I wouldn’t let that scare you. You can alter the ingredients to make it less or more spicy. I find it extremely flavorful without burning my face off. But taste as you go, please. I may have burnt off my tastebuds long ago and dont even know it. This South Korean favorite is made up of marinated strips of either pork or beef grilled over an open fire or stir-fried. We began this series by cooking a huge pork shoulder in the instant pot and then placing a good amount in portions for 3 separate meals. Now we need to add the sauce to the meat and let it cook down and reduce to create these yummo bowls.
Now for Part Three of the 3 Nights of Globally Inspired Cuisine out of one juicy pork shoulder (maybe more depending on your crowd). What series, you ask? Where’s Part One and Two? Slow your roll and pump the brakes. I got you! Links begin below to each part of the series.
Instant Pot: Pork Shoulder & Marinade (Part One)
Do not have an instant pot? What are waiting for?!?! This will be your ticket back to happiness in the kitchen and save you more time then you ever thought possible. Not too mention, you have nothing to lose. Amazon has an outstanding return policy. Personally, I would buy as big a pot as you can afford and prepare yourself to put your rice maker, slow cooker, and old fashion pressure cooker on Craigslist!
Counter space freedom!!!
8 QT 6 QT
Click on the images above to be whisked away to choose your weapons and say goodbye to the things that take too long in the kitchen. Bye bye time killers. Also, make sure to check out a comprehensive list of the coolest weapons and gifts for the crazy foodie in your life by visiting the MustHaves page.
Instant Pot: Pork Carnitas (Part Two)
Instant Pot: Jalfrezi Curry Pork (Part Four)
You can make the dishes in any order you want. I’m just trying to give you an easy no brain needed guide through the dishes, making the decisions for you.
For this dish and the Jalfrezi Pork lettuce wraps, I made my homemade Asian Slaw . It’s quick and easy to whip up and is a perfect cool compliment to the heat and depth of these two dishes.
If you make one or all parts of this global series, I want to hear from you. Drop me a comment and a photo. I looking forward to hearing how everything turned out for you!
Do you social? Me too!
Make this, take a photo, and on da GRAM – #SOLTOcrew AND don’t forget to @sanityorlackthereof | Find more from SOLTO on Pinterest and join my crazy wack cookery crew on Facebook. Glad you came to party!
Until we eat again…
Steps
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1
Done
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Mise en place - get all of your ingredients and weapons at the ready. Dice all of your veggies so they are ready to decorate your bowl. |
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2
Done
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Heat oil in large skillet. Once oil is hot, add mined garlic and cook for 1 minute. Add pork and stir. |
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3
Done
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Pour in the bulgogi sauce. For this recipe, I used store-bought from an authentic asian market. Time saver! But Ive also provide a link to a homemade sauce as well. Stir and bring to a simmer. Cover. Turn down heat to med. low and let simmer for 10 minutes while you build you salad and cook the rice. |
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4
Done
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Cook your rice according to package directions. These instant rice bags are a life and time saver. |
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5
Done
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In a small sauce pan, add the sesame seeds (I use tuxedo - a mix of black and white). Medium heat. Keep an eye on these suckers because they burn and pop easily. You will start to smell their smokiness. YUMMO! About 3-4 minutes, shaking the pan back and forth like those old containers of Jiffy Pop. Remove from heat and set aside. This step is optional but add so much depth to the dish. No time? Skip it! |
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6
Done
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Get out your widest bowls or use a plate. Bowls preferred. Put the arugala in and then push it out of the middle leaving more on the sides of your dish. This hole is where you are going to plate your bulgogi and rice. Please see photos for ideas on arranging your salad veggies. |
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7
Done
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Abour half way through the cooking time, add the chopped green onions to the bulgogi and recover. Continue cooking. |
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8
Done
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Your bulgogi and rice are done. Keep them on very low heat to stay warm. In a non-stick skillet, fry your eggs until all of the white is cooked but the yellow is still runny. Sprinkle with paprika and add S&P if you chose. The egg will ooze over your salad creating the warmest, most luxurious dressing. This step is optional but I highly recommend giving it a shot. Not too mention, it looks phenomenal. |
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9
Done
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Place a nice healthy scoop of rice in the middle of the bowl where you created your hole. Then add bulgogi and cole slaw. Top with egg. Garnish with toasted sesame seeds. Add a sprig of cilantro to each bowl if you want for add flare. |
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10
Done
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Try it with chopsticks and dig in. Find you can't get it to your face fast enough? Switch to a fork. I wont tell. Enjoy! |
