Korean Pork Bulgogi Bowls

Savory-sweet glazed ground pork stir-fried with ginger and garlic, served over warm medium-grain rice with crisp matchstick carrots.

• Prep: 10 min
• Cook: 12 min
• Total: 22 min
• Servings: 6
• Cuisine: Korean
• Difficulty: Easy

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Calorie

Tags

• stir-fry
• quick
• sweet
• savory
• crowd-pleaser

Ingredients

• 1.5 pound ground pork (lean)
• 2 cup medium-grain white rice (uncooked)
• 0.33 cup soy sauce
• 2 tablespoon brown sugar
• 1 tablespoon toasted sesame oil
• 1 tablespoon fresh ginger (peeled and finely grated)
• 4 clove garlic (minced)
• 2 cup carrots (cut into matchsticks)
• 1 bunch green onions (sliced)
• 1 tablespoon sesame seeds (toasted)

Instructions

1. Cook the medium-grain white rice with 2 1/2 cups of water in a pot until tender, about 12 minutes.
2. In a bowl, mix together the soy sauce, brown sugar, toasted sesame oil, grated fresh ginger, and minced garlic.
3. In a large skillet over medium-high heat, cook the ground pork for 6 minutes, breaking it into small crumbles, until browned and cooked through. Drain any excess rendered fat.
4. Pour the sauce over the cooked pork and simmer for 2 minutes over medium heat until glazed and sticky.
5. Add the matchstick carrots and half of the sliced green onions to the pan, tossing for 1 minute so the carrots become slightly tender while retaining their crunch.
6. Spoon the rice into meal prep containers or bowls, top with the glazed pork mixture, and garnish with the remaining green onions and sesame seeds.

Notes

Pack into individual glass containers for work or school lunches; this dish reheats cleanly in 1 to 2 minutes.

Nutrition (per serving)

• Calories: 480
• Protein: 30 g
• Carbohydrates: 56 g
• Fat: 14 g
• Fiber: 2 g
• Sodium: 610 mg
• Saturated Fat: 4 g
• Sugar: 8 g
• Cholesterol: 70 mg