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

Ultimate Korean BBQ pork bowl recipe! Perfectly seasoned pork, veggies, and fluffy rice come together for a mouthwatering meal that’s easy to make and absolutely delicious.
Prep Time10 minutes
Cook Time15 minutes
Marination Time3 hours
Total Time3 hours 25 minutes
Course: Main
Cuisine: Korean
Keyword: korean bbq bowl, Korean BBQ Pork
Servings: 3 to 4
Calories: 406kcal
Author: Sue Pressey

Ingredients

MAIN

  • 400 g pork collar steak (Boston butt), (0.9 pounds), about 0.4 inch (1cm thickness), score the meat with diagonal slits if not pre-slit.
  • steamed rice , 3 to 4 servings

BBQ MARINADE

  • 80 g onion (2.8 ounce)
  • 70 g red apple or nashi pear, (2.5 ounce), cored. (If using a nashi pear, it needs to be peeled as well.)
  • 1/4 cup water
  • 3 Tbsp soy sauce , regular (I use Kikkoman brand.)
  • 1.5 Tbsp dark brown sugar
  • 1 Tbsp rice wine (mirin)
  • 1/2 Tbsp minced garlic (2 to 3 cloves garlic)
  • 1/2 tsp minced ginger
  • A few sprinkles ground black pepper

VEGETABLES

  • 150 g asparagus (5.3 ounce), rinsed
  • 150 g king oyster mushroom (5.3 ounce), gently rinsed

OPTIONAL

Instructions

  • Blend the BBQ marinade in a food processor or blender until smooth. Place the meat in a sealable container and pour the blended ingredients over it. Mix well and cover. Refrigerate it in the fridge for at least 3-4 hours (overnight marination is even better for deeper flavor).
  • Cut the asparagus and king oyster mushrooms (or your choice of vegetables) into bite-sized pieces.
  • Preheat a skillet over medium-high heat, add cooking oil, and cook the meat. Do not add the leftover sauce from the container; discard it. Turn over when the bottom of the meat is well seared. Use scissors and tongs to cut the meat into bite-sized pieces once it’s 80% cooked for easier cutting.
  • Reduce the heat to medium. Once the meat is 90% cooked, move it to the side of the skillet. Add the vegetables to the middle of the pan and cook them over medium heat, mixing and stirring with the meat until everything is fully cooked.
  • Assemble a plate by serving the rice as the base. Serve the cooked meat with vegetables on top. Add a dollop of ssamjang (optional). Enjoy!

Notes

  • 1 Tbsp = 15 ml, 1 Cup = 250 ml
  • If you want to learn more about Korean ingredients, check my essential Korean ingredients post.
  • The BBQ marinade above can be used for up to 600 grams (1.3 pounds) of meat.

How to Store

You can store the BBQ bowl in the fridge for up to 4 days or in the freezer for up to 1 month. Make sure to use an airtight container. If you plan to store it, use cooked vegetables for easier reheating. Alternatively, you can keep the meat and rice separate and prepare fresh vegetables as needed.

Nutrition

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