Korean
Holding a bowl of cooked Korean BBQ pork with vegetables in two hands.

We love the flavor of Korean BBQ and I'm sure you love it too! Making a Korean BBQ bowl is especially helpful when you have leftover meat after a big cookout. Even with a small amount of meat you can create a substantial meal by combining it with rice and your favorite vegetables. Check out my tips below!

Holding a bowl of barbecued Korean pork with vegetables in two hands.

Why Make a Korean BBQ Pork Bowl

There's something incredibly satisfying about smoky, flavorful Korean barbecue. Even though I grew up eating it all the time, I can never get tired of it!

You can make a Korean BBQ bowl with marinated and grilled meats like beef, pork, or chicken. However, my favorite version uses pork because it tastes like my favorite barbecue, yangnyeom galbi (양념 갈비) – marinated Korean ribs.

To make this pork bowl, I used pork collar steak (Boston head), which I buy from a local Korean grocer. (Rib cuts for yangnyeom galbi are much harder to get overseas!) I marinate it in a special Korean barbecue sauce, and once cooked, it's served on a bed of rice. The dish can be accompanied by a variety of vegetables (cooked or raw) and garnishes, making it an easy and balanced meal.

A Korean BBQ bowl is versatile and customizable. Below are my suggestions on how to improve your experience with it.

Closeup of a spoonful of rice, barbecue meat, mushrooms and asparagus.Closeup of a spoonful of rice, barbecue meat, mushrooms and asparagus.

Tips for Perfect Flavor Korean BBQ Bowls

Meat: This recipe uses pork, but if you want to use beef or chicken instead, check out these recipes: beef bulgogi and chicken bulgogi, which are suitable for these options.

As with most Korean barbecue cooking methods, marinating is important to intensify the flavor and tenderize the meat. This classic marinade includes onion, apple or nashi pear, soy sauce, brown sugar, garlic and ginger. Marinate the pork for at least 3 or 4 hours. If you want to intensify the flavor, you can marinate it overnight.

I almost forgot to mention: Make a diamond-shaped slit in your meat to help tenderize it. The meat I bought was already cooked, so I didn't make it, but if you want to see examples, check out the second step of my Korean BBQ pork recipe.

When cooking, don't overcrowd the pan if you want to maintain the smoky flavor of the meat.

Vegetables: In this recipe I used cardoncelli mushrooms and asparagus, but you can use other vegetables, such as broccoli, peppers, button mushrooms or shiitake mushrooms. If you want to serve it with fresh vegetables, chopped lettuce, thinly sliced ​​cucumber and carrots will do.

Sauce: This is not necessary, but for an even more original flavor, you can add a dollop of ssamjang (Korean barbecue sauce) to the bowl and mix the meat, rice and vegetables around it as you would with bibimbap (Korean rice bowl) . It's really good! However, if you think it's a bit much, use it as a sauce for your meat.

Side: For a true Korean barbecue experience, you can serve it with kimchi or Korean pickles. Napa cabbage kimchi, radish kimchi or ssam mu work well.

Meal preparation:This BBQ bowl is great for preparing meals. My sister often prepares it for work lunches and provides her with four lunches. If making this as a make-ahead meal, I suggest using cooked vegetables over fresh ones, as they can be easily reheated and you don't have to worry about dehydrating the vegetables.

ingredients

Principal

  • 400 g (0.9 lb) pork collar steak (Boston head), about 1 inch (2.5 cm) thick, score meat with diagonal slits if not pre-cut.
  • 3 to 4 servings of steamed rice

BBQ marinade

  • 80 g (2.8 oz) onion
  • 70 g red apple or nashi pear, cored (if using a nashi pear, you will need to peel this one too).
  • 1/4 cup water
  • 3 tablespoons soy sauce, regular (I use Kikkoman brand.)
  • 1.5 tablespoons dark brown sugar
  • 1 tablespoon rice wine (mirin)
  • 1/2 tablespoon minced garlic
  • 1/2 teaspoon minced ginger
  • A few sprinkles of ground black pepper

Vegetables

  • 150g asparagus, rinsed
  • 150g cardoncello mushrooms, rinsed gently

Optional

  • Ssamjang (Korean barbecue sauce)

* 1 tablespoon = 15ml, 1 cup = 250ml

** If you want to know more about Korean ingredients, check out my post on essential Korean ingredients.

***The BBQ marinade above can be used for up to 600 grams (1.3 pounds) of meat.

How to Make a Korean BBQ Pork Bowl

1. Blend the barbecue marinade in a food processor or blender until smooth. Place the meat in an airtight container and pour the blended ingredients over it. Mix well and cover. Refrigerate for at least 3-4 hours (overnight marinating is even better for deeper flavor).

Marinate the pork tenderloin in a glass container.Marinate the pork tenderloin in a glass container.
2. Cut the asparagus and cardoncelli mushrooms (or vegetables of your choice) into small pieces.

Plate with sliced ​​cardoncelli mushrooms and chopped asparagus.Plate with sliced ​​cardoncelli mushrooms and chopped asparagus.

3. Preheat a pan over medium-high heat, add cooking oil and cook the meat. Do not add leftover sauce from the container; discard it. Turn when the bottom of the meat is well browned. Use scissors and tongs to cut the meat into bite-sized pieces once it's 80% cooked to make it easier to cut.

Cooking Korean BBQ Pork in a Cast Iron Skillet.Cooking Korean BBQ Pork in a Cast Iron Skillet.

4. Reduce heat to medium. Once the meat is 90% cooked, move it to one side of the pan. Add the vegetables to the center of the pan and cook over medium heat, stirring and tossing with the meat until fully cooked.

Fry barbecue pork with mushrooms and asparagus in a pan.Fry barbecue pork with mushrooms and asparagus in a pan.

5. Assemble a dish, serving the rice as the base. Serve the cooked meat with the vegetables on top. Add a dollop of ssamjang (optional). Enjoy!

A wooden spoon full of rice, barbecue meat, mushrooms and asparagus, placed on a bed of white rice.A wooden spoon full of rice, barbecue meat, mushrooms and asparagus, placed on a bed of white rice.

More Korean bowl recipes to try

I love Korean bowl recipes. They're usually quick to make and perfect for a weekday dinner. I hope you'll try making them!

Do you like Korean food? Explore our site for more authentic Korean recipes, including how to create the perfect Korean BBQ at home or other simple Korean recipes. Plus, never miss a new recipe by signing up for our newsletter and join us in celebrating Korean cuisine!

Holding a bowl of barbecued Korean pork with vegetables in two hands.Holding a bowl of barbecued Korean pork with vegetables in two hands.
  • Blend the barbecue marinade in a food processor or blender until smooth. Place the meat in an airtight container and pour the blended ingredients over it. Mix well and cover. Refrigerate for at least 3-4 hours (overnight marinating is even better for deeper flavor).

  • Cut the asparagus and cardoncelli mushrooms (or vegetables of your choice) into small pieces.

  • Preheat a pan over medium-high heat, add cooking oil and cook the meat. Do not add leftover sauce from the container; discard it. Turn when the bottom of the meat is well browned. Use scissors and tongs to cut the meat into bite-sized pieces once it's 80% cooked to make it easier to cut.

  • Reduce heat to medium. Once the meat is 90% cooked, move it to one side of the pan. Add the vegetables to the center of the pan and cook over medium heat, stirring and tossing with the meat until fully cooked.

  • Assemble a dish, serving rice as the base. Serve the cooked meat with the vegetables on top. Add a dollop of ssamjang (optional). Enjoy!

  • 1 tablespoon = 15ml, 1 cup = 250ml
  • If you want to know more about Korean ingredients, check out my post on essential Korean ingredients.
  • The barbecue marinade described above can be used for up to 600 grams (1.3 pounds) of meat.

How to store

You can store the barbecue bowl in the refrigerator for up to 4 days or in the freezer for up to 1 month. Make sure you use an airtight container. If you plan to preserve it, use cooked vegetables to reheat it more easily. Alternatively you can keep meat and rice separate and prepare fresh vegetables as needed.

Calories: 406kcal | Carbohydrates: 58G | Protein: 27G | Fat: 6G | Saturated fats: 2G | Polyunsaturated fats: 1G | Monounsaturated fat: 3G | Trans fats: 0.04G | Cholesterol: 60mg | Sodium: 831mg | Potassium: 716mg | Fiber: 3G | Sugar: 8G | Vitamin A: 311UI | C vitamin: 5mg | Soccer: 54mg | Iron: 3mg

The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist.

I love hearing how you made my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

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