Spicy Korean Pork Bowl

Day PartDinner
Menu PartEntree
Cuisine TypeAsian

Chef William Mullins
Oregon State University
Corvalis, Ore.

This flavor-packed and filling bowl meal hits many of the on-trend flavors preferred by young diners: It features spicy chile oil, pickled kimchi and a craveable mix of spicy-savory ethnic ingredients. The Korean pork itself could also be menued in a variety of other ways, from handheld street tacos to noodle-based soups.


Korean Pork
3 1/2 lbs. pork shoulder
1 cup water
1/2 of a yellow onion, roughly chopped
1 1/2 oz. soy sauce
1 tbsp. sugar
1 tbsp. garlic, chopped
1 oz. sesame oil
2 tbsp. sesame seeds, toasted
1 oz. lime juice
1 tbsp. chopped ginger
2 to 3 oz. Korean chili paste

Rice bowl
2 1/4 lbs. Korean pork
2 oz. rice oil
2 oz. hot chili oil
8 whole eggs
24 oz. mild kimchi
12 cups steamed rice
1/4 cup green onions, cut on the bias
2 tbsp. cilantro, chopped


1. Prepare Korean pork: Cut pork shoulder into 1/2-lb. pieces and place in a deep baking dish. Add remaining Korean pork ingredients, coating the meat well.
2. Cover the dish tightly with foil and bake at 275 F for 2 to 3 hours, or until tender.
3. Allow the pork to rest for 15 minutes; strain cooking liquid and reserve. Shred pork.
4. Heat wok over high heat. Add strained cooking liquid from the pork. Stir in rice oil and shredded pork. Cook until the pork is crispy. Set aside.
5. Heat a separate large skillet over high heat. Add hot chili oil and heat. Crack eggs into hot oil and cook each sunnyside-up.
To build each bowl, layer a bed of steamed rice on the bottom, add 4 ounces Korean pork and 3 ounces kimchi. Top with a cooked egg, chili oil remaining in the skillet and a garnish of cilantro and green onions.

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