Korean Style BBQ Pork Rice Bowl
Serves 4 people | Prep time 15 mins | Cook time 10 mins
Pack in the punchy flavours to make the most of your roast with this Korean style BBQ Pork Rice Bowl, lots of flavour, crunchy textures and delicious toppings make this bowl super moreish.
Ingredients List
• 1 x Riverview Farms Pork Roast with Crispy Crackle, cut in strips
Marinade
• 1/2 small brown onion, peeled and quartered
• 1 large knob of ginger peeled (about the size of a tablespoon)
• 2 cloves of garlic
• 2 heaped tablespoons of gochujang (Korean fermented chili paste) 1/2 Tbs brown sugar
• 2 Tbs soy sauce
• 2 Tbs sesame oil
• Sea salt, to taste
Toppings
• 4 cups cooked short grain rice
• 4 eggs, fried
• 1 cup kimchi, to serve1/4 cup shallot / spring onion, sliced, to serve
• Black sesame seeds, to serve
Step 1. Start by making the marinade. In a food processor, combine the onion, ginger, garlic,
gochujang, brown sugar, soy sauce, sesame oil, and sea salt to taste. Blitz until you have a smooth,
bright red marinade.
Step 2. Place the pork strips in a bowl and pour the marinade over the pork. Toss well to make sure
the pork is coated with the marinade.
Step 3. Heat a fry pan over medium-high heat. When hot, add the marinated pork strips and cook for
about 3-4 minutes per side or until they are warmed through and slightly caramelised.
Step 4. Assemble the bowls, with a base of cooked short-grain rice, topped with the cooked pork
strips, fried eggs, and a generous serving of kimchi and garnished with shallot and black sesame.
Korean Style BBQ Pork Rice Bowl by Hayden Quinn
Riverview farms Roast Pork
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