Bulgogi Bowls (Bibimbap)

Bulgogi Bowls (Bibimbap)

One pan, nutritious Korean Bulgogi Bowls (bibimbap) consist of thin strips of marinated pork, chicken, beef or tofu served over kimchi fried rice with leafy greens and a fried egg on top. This dish is packed with flavor and absolutely delicious! 

Don’t miss my other one-bowl dinners including buddha bowls, coconut curry chicken and veggie bowls and chicken shawarma bowls.

A Bulgogi bowl is a kind of bibimbap (Pronounced bee-buhm-baap) which literally means “mixed stuff on rice.”  They were invented hundreds of years ago by Korean farmers who wanted a quick, practical, week-night dinner. We love this one bowl dinner for the exact same reasons.

What we LOVE about Bulgogi Bowls:

  • Healthy: you’ve got your protein, veg, and healthy starch all in one bowl.
  • Customizable: Bulgogi bowls are extensively customizable. Every region has its own variety with different seasonings and ingredients. For instance, “namul” ie. aromatic grasses and leaves, are often used instead of the leafy greens this recipe calls for. You can experiment with your own “namul” of watercress, basil, arugula, alfalfa or mung bean sprouts! The traditional way to have them also calls for white rice with the kimchi on the side. I love them with kimchi fried rice or regular fried rice, but that’s your call!
  • Minimal clean up!

How to Make Bulgogi Bowls:

1. Prepare the bulgogi. Slice the meat into very thin pieces, marinate, and cook in hot skillet.

Bulgogi Bowls (Bibimbap)

2. Saute sliced bell peppers over medium heat for 2-3 minutes. Meanwhile…

3. Fry the eggs, sunny-side up, in a hot greased pan also for several minutes.

4. Scoop Kimchi Fried Rice into shallows bowls — one large spoonful in each.

5. Assemble rest of bowl: Top rice with chopped leafy greens, then bulgogi pork, peppers, and a fried egg. 

6. Serve immediately. Traditionally, ingredients are stirred together thoroughly before eating. 

Bulgogi Bowls (Bibimbap)

Variations:

  • For variety add julienned cucumber, radishes, mushrooms or beets.
  • To go vegetarian or vegan, substitute plain or sautéed tofu. It will marinate beautifully and can be fried up just like bulgogi! Get the firm variety, drain and squeeze out extra moisture with paper towel and slice into ½” x 1½” x 1½” squares prior to marinating)
  • For beautiful presentation, use vegetables of complimentary colors and sprinkle with sesame seeds. Bibimbap, properly presented, symbolizes the harmony and balance in Korean culture.
  • For added heat, sprinkle with sriracha sauce.

Make Ahead Instructions:

The meat and marinade can be made the night before or longer if frozen. White rice for the kimchi fried rice can also be cooked a day or more in advance and will actually fry up even better. The lettuce and bell peppers can be chopped in advance. With the ingredients all prepped, dinner will be ready in no time!

You may also like these popular ethnic inspired recipes:
  • Thai Green Curry Meatballs
  • Slow Cooker Chicken Tikka Masala
  • Kung Pao Noodle Stir-Fry
  • Korean Ground Beef Bowls

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Bulgogi Bowls (Bibimbap)

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Bulgogi Bowls

Korean Bulgogi Bowls are marinated pork served over kimchi fried rice with leafy greens and a fried egg on top.  They are packed with flavor and absolutely delicious! 
Course Main Course
Cuisine Korean
Prep Time 15 minutes
Cook Time 20 minutes
Refridegerate 29 minutes
Total Time 35 minutes
Servings 4
Calories 358kcal
Author Lauren Allen

Ingredients

For the Pork Bulgogi:

  • 1 pound pork tenderloin
  • ¼ cup low-sodium soy sauce
  • 1 Tablespoon sesame oil
  • 1 Tablespoon light brown sugar
  • 3 cloves garlic , minced
  • 1 Tablespoon freshly grated ginger , or 2 tsp dry ground ginger
  • 2-3 teaspoons gochujang (Korean chili paste) , or substitute Thai red chili sauce, sriracha, or crushed red pepper flakes, to taste
  • 2 green onions , chopped, divided
  • 2 Tablespoons oil (vegetable or canola), for cooking meat

For the Bulgogi Bowls:

  • 1 recipe Kimchi Fried Rice (see note below, to make this in advance)
  • 2 1/2 cups mixed greens lettuce , chopped
  • 1 red or yellow bell pepper sliced
  • 4 eggs
  • sriracha hot sauce , for topping (optional)

Instructions

  • Slice the pork tenderloin into very thin slices and place the meat in a large ziplock bag. Set aside.
  • In a bowl whisk together the soy sauce, sesame oil, brown sugar, garlic, ginger, red pepper flakes and one chopped green onion (reserve the remaining chopped green onion for garnish on the bowls). 
  • Pour the marinade into the bag with the pork and allow to marinate in the fridge for at least 30 minutes, or overnight. 
  • When ready to cook the pork, add 1 tablespoon of the vegetable oil to a large wok or skillet over medium high heat. 
  • Once hot, add half of the meat, placing it in a single layer in the pan. Allow it to brown for a few minutes, without touching it. 
  • Flip each piece of meat to the other side and allow to brown for another 2 minutes or so, until cooked through, but not overcooked. Remove to a plate. 
  • Add remaining oil to the pan. Once hot, add remaining pork and cook in the same manner. Remove to a plate. 
  • Add sliced bell peppers to the pan and saute for 2-3 minutes. 
  • At the same time, Place another skillet over medium heat and cook your eggs, sunny-side up, in a hot greased pan for several minutes. 
  • In shallow bowls add a large spoonful of cooked Kimchi Fried Rice. Top with chopped leafy greens, then bulgogi pork, peppers, and a fried egg. 
  • Add some sriracha hot sauce on top, if you like more heat. Serve immediately. 

Notes

Variations:
  • For variety add julienned cucumber, radishes, mushrooms or beets.
  • To go vegetarian or vegan, substitute plain or sauteed tofu. It will marinate beautifully and can be fried up just like bulgogi! Get the firm variety, drain and squeeze out extra moisture with paper towel and slice into ½” x 1½” x 1½” squares prior to marinating)
  • For beautiful presentation, use vegetables of complimentary colors and sprinkle with sesame seeds. Bibimbap, properly presented, symbolizes the harmony and balance in Korean culture.
  • For added heat, sprinkle with sriracha sauce or extra Gochujang.

Make Ahead Instructions: The meat and marinade can be made the night before or longer if frozen. White rice for the kimchi fried rice can also be cooked a day or more in advance and will actually fry up even better. The lettuce and bell peppers can be chopped in advance. With the ingredients all prepped, dinner will be ready in no time!

 

Nutrition

Calories: 358kcal | Carbohydrates: 14g | Protein: 32g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 237mg | Sodium: 756mg | Potassium: 949mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4005IU | Vitamin C: 74.1mg | Calcium: 74mg | Iron: 4mg

I originally shared this recipe June 2016. Updated July 2020 with process photos and additional instructions and tips.

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