These Korean Spicy Pork Bowls are filled with a marinated pork, rice, noodles and drizzled in sriracha mayo, teriyaki sauce and sesame seeds. A fun unique and flavorful dish!
So we recently went to Utah for the Everything Food Conference. You guys that was one of the best experiences ever. I got to finally meet some of my blogging friends that I’ve been talking to for years but have personally never met in real life. So needless to say, it was about time that happened.
So while we were there they had served lunch from local food trucks and one of those trucks was called Cupbop. So at Cupbop they make these bowls consisting of chicken, pork or beef and they fill them with rice, cabbage, noodles and then drizzle with a multitude of sauces ranking in heat from 0-10.
Now I’m not the lover of the spiciest things on earth so I went with a 3 and it was absolutely perfect. My husband and son just so happened to come with me on this trip and once I told my husband that this was one of the best meals I have ever eaten, we went out a few days later to find one of their actual shop locations.
He literally agreed with me that these bowls were amazing and that we had to recreate them here at home. The first day that we got back I went and got all the ingredients to make these and literally we have been in heaven since. I think they taste almost exactly like the ones we got at the actual restaurant!
WHAT IS KOREAN SPICY PORK?
Also known as Bulgogi, it literally translates to “fire meat”. The marinade that I used comes from Closet Cooking and consists of a mixture of grated apple, grated pear, grated onion, gochujang, soy sauce, sesame sauce, green onions, garlic, ginger, sugar and pepper.
I know it sounds like a lot, but those ingredients mixed together really create a sweet and spicy experience that really goes well with these Korean Spicy Pork Bowls. Trust me, these are a staple that you’ll want to make every time you are craving some takeout.
WHAT IS GOCHUJANG?
Gochujang is pretty much a staple in a lot of Korean cooking. It is a red chile paste made up of chile peppers, glutinous rice powder, powdered fermented soybeans, and salt. It isn’t as spicy as you’d think, it has a little sweetness to it as well and it really gives just the right amount of heat without overpowering your palate.
CAN I MAKE THIS WITH OTHER MEAT?
You can absolutely make this with other meat and non meat ingredients if you’d like. This marinade goes well with chicken, or beef. You could even switch it up and try some tofu if you’re really feeling like you want to go meatless.
The marinade is really good on its own and you can eat just the Korean Spicy Pork without adding the other ingredients and making them “bowls” but I feel that the other ingredients really make this dish something else, and as addicting as it is.
Now Cupbop uses sweet potato noodles and cabbage in some of their bowl recipes, I left those out and used regular rice noodles or cellophane noodles and it was still as tasty and delicious as ever.
So if you’re looking for something to make to satisfy your takeout craving then these Korean Spicy
Pork Bowls are just what you need! A little bit of heat, a little bit of sweet and a lot of flavor all rolled into one.
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Korean Spicy Pork Bowls
Ingredients
- 1 lb pork loin, roast sliced thin
Marinade:
- 1/2 cup gochujang
- 5 cloves minced garlic
- 1 Tbs grated ginger
- 1 small onion grated
- 1 pear grated
- 1 Fuji apple grated
- 1/2 cup soy sauce
- 1 Tbs sesame oil
- 1 Tbs sugar
- 1/3 cup chopped green onion
- 1/2 teaspoon pepper
Bowls:
- 1 lb pkg rice noodles prepared according to pkg directions
- 2-3 cup cooked white rice
- Sriracha Mayo found at Walmart
- Teriyaki Sauce
- White sesame seeds
- Green onions sliced
Instructions
- In a large ziploc bag add your sliced pork.
- In bowl whisk together all of your marinade ingredients and pour over pork, seal and mix to coat.
- Refrigerate for at least 6-8 hours but overnight is best.
- Heat a large skillet to medium-high heat and add pork and marinade and cook until tender and cooked through.
To assemble bowls:
- Add desired amount of rice into bottom of serving dish, top with desired amount of noodles then slices of pork.
- Drizzle with sriracha mayo and teriyaki sauce.
- Sprinkle with sesame seeds and green onions.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Julianna
Made this for my husband and I and we love it. He constantly thinks about it, and I’m wondering if I can make it a freezer meal??? Having a baby soon and wanting to meal prep.
Thank you in advanced on a response 🙂
Christine Verbeek
I made this for my family a few weeks ago and I’m making it again tomorrow ( marinating today) This was so delicious, easy and definitely a keeper. I made my own mayo/sriracha and drizzled over it!
Jason
Is the marinade the teriyaki sauce that you ask to put on at the end. There’s no recipe mentioned for teriyaki sauce????
Tornadough Alli
No the marinade is where it says marinade. You drizzle teriyaki sauce with the sriracha mayo over the finished bowls if desired. It’s also great with hoisin sauce instead of the teriyaki.
Suzanne G
FINALLY! A good and easy pork loin recipe! I made two marinades – one with the 1/2 C Gojuchang and one with two tablespoon plus some tomato paste since half of my fam can’t handle spice.
I also used cauliflower rice with the noodles.
Both were DELISH! Thumbs up all around!
Christine
This is a simple and delicious recipe! My daughter requested it for last night to celebrate her last day of 9th grade! Thank you for sharing it 🙂
Anne
Thank you for this recipe. I always cant find a good recipe for pork loin. The marinate is too much for a 1 lb. pork so I used 2 lbs. instead and it’s perfect! I will also use a little less gochujang next time so the kids can eat it. I didn’t put rice noodles anymore as white rice is enough carbs already. I will definitely make this again.
L. Katherine
Does the recipe call for the gochujang paste or the gochujang sauce?
Tornadough Alli
Paste
Heather
Fantastic, I was a concerned about the amount of gochuchang but it was great.
Putting this in the family rotation
Sherri Wiebel
Holy cows this recipe is delicious! I couldn’t find the gochujang, so substituted sriracha which gave a bold spice, I plan to order the gochujang online and make the recipe again. Thanks!
Mojoblogs
Been craving Korean foods since yesterday and I am so happy that I found this recipe, Thank you so much for sharing this! 🙂
Brenda
Very good !
Alexandra
This is delicious! I’ll be saving myself a lot of money and calories now that I can have CupBop from home 🙂
Maria
Did you add all the marinade with the pork to the skillet when you cooked?
Tornadough Alli
Yes we do
Abbey
Do you think I could speed this recipe up by marinating for less time and cooking in my instant pot? I really want it for dinner tonight!
Tornadough Alli
I have marinated for less time so that shouldn’t be an issue. I’m not sure how to cook in an IP because it’s quick to just sauté on stovetop.
Abbey
Great thanks. I think I’ll try the IP and see how it turns out. Another issue I have is that I ran out of gochujang paste and for some reason can we not find the thinner gochujang sauce. Do you think it’s okay to substitute?
Abbey
Typo. I can only find the thinner gochujang sauce.
Barb
This was absolutely delicious! I added a little less gochuchang to the marinade than called for and I did peel the fruit. I loved the balance of flavors.
Amanda
I’ve let this marinate overnight and cooked it in my crockpot on low for 8 hours and it turns out amazing every time! Love this recipe.
Tornadough Alli
Thats so great to hear! I’m absolutely going to try that with this recipe! Thanks for the tip!
K
The pork was really good but way too salty. Next time I would add half of the soy sauce and add more if necessary.
Pam
Did you peel the apple and pears
Tornadough Alli
Nope no need to peel them, you can if you want but we don’t.