| Prep: 30 mins | Cook: 2.5 hrs – 3 hrs | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 740 | 48g | 16g | 34g |
| sugars | fibre | protein | salt |
| 6g | 3g | 43g | 1.5g |
Why I Love South Korean BBQ Rice Bowl
As a foodie hailing from the shores of Maine where lobsters reign supreme, it’s no wonder that I would develop a penchant for dishes that offer up a rich tapestry of flavors; enter the tantalizing BBQ Rice Bowl. This South Korean culinary gem packs an exhilarating punch and is one of my favorite recipes to whip up for family and friends.
From the Atlantic Ocean to the East Sea
Living in New England so close to the ocean, I was initially nervous about venturing out of my comfort zone – that being our local seafood. However, there’s a similarity in diversity of flavors found in our seafood recipes and the BBQ Rice Bowl that I find utterly appealing. The tangy kick of Korean chili paste, coupled with the hearty base of rice and the savoriness of the pork shoulder, is somewhat akin to the robust flavor profile of our famous lobster rolls. And so, adapting this South Korean dish into my cooking repertoire was an exciting, yet familiar, journey. I’ve always admired celebrity chef Choi Hyun Seok for his innovative approach to Korean cuisine, and this recipe certainly draws inspiration from his work.
Pairing Suggestions and Variations
What I also love about the BBQ Rice Bowl is its versatility. Just like how our New England clam chowder pairs perfectly with a crunchy baguette or a side of steamers, this dish is also compatible with various accompaniments. For instance, stir-fried glass noodles or a Korean style spinach salad would work wonders. If you’re keen for some experimentation, swap out the pork shoulder with some fresh, juicy shrimp – trust me, it’s delightful and brings a bit of the Atlantic coast to this far eastern treat!
Preparing food is not just about cooking, it’s about creating experiences and memories. This BBQ Rice Bowl offers just that. So next time you’re craving a hearty and flavorful meal, give this recipe a shot. It’s a culinary journey – from the sandy shores of the Atlantic to the bustling streets of South Korea – that you won’t want to miss!
What You’ll Need
- 3 pounds of boneless pork shoulder
- 1.5 cups of cooked rice
- 3 tablespoons of soy sauce
- 2 tablespoons of gochujang (Korean chili paste)
- 1 tablespoon of brown sugar
- 2 tablespoons of ginger, grated
- 3 cloves of garlic, minced
- 1 large onion, thinly sliced
- 1.5 cups of tomato sauce
- 3/4 cup of apple cider vinegar
- 1/2 cup of chicken broth
- 1.5 teaspoons of sesame oil
- 1.5 tablespoons of cornstarch, mixed with 3 tablespoons of water
- 2 cups of mixed vegetables (like carrot, bell pepper, and zucchini), julienned
- 6 eggs
- 1.5 teaspoons of vegetable oil
- Salt and pepper to taste
- 3 green onions, chopped
- Sesame seeds for garnish
Method
Step One
Season the pork shoulder with salt and pepper. In a large pot, heat the vegetable oil over medium heat. Add the pork and sear on all sides until brown. Remove the pork and set aside.
Step Two
In the same pot, add the onions and sauté until translucent. Add in the ginger, garlic and sauté for another minute. Stir in the gochujang and brown sugar until well combined.
Step Three
Return the pork to the pot. Add the tomato sauce, soy sauce, apple cider vinegar, and chicken broth. Cover and simmer on low heat for about 3 hours, or until the pork is tender and can be easily pulled apart with a fork.
Step Four
In the meantime, prepare the rice according to package instructions. When the pork is ready, shred it with two forks and stir in the cornstarch mixture. Allow the sauce to thicken on low heat for about 15 minutes.
Step Five
Heat sesame oil in a large skillet over medium heat. Add the mixed vegetables and sauté until tender. Stir in a splash of soy sauce for seasoning. In another skillet, fry the eggs to your desired level of doneness.
Step Six
To assemble the BBQ rice bowls, divide the cooked rice among six bowls. Top with the shredded pork, vegetables and a fried egg. Sprinkle with chopped green onions and sesame seeds for garnish. Serve hot and enjoy!
