This Korean BBQ GALBI Rice Bowl Will Change Your LIFE!

beef

🥗Healthier: chicken

💰Cheaper: tofu

Chicken is leaner and tofu is a plant-based protein option.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more budget-friendly.

gochujang

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers a similar heat, while red pepper flakes are often less expensive.

egg

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu is a vegan alternative, while egg substitutes can be cheaper.

Chop 1 medium onion, 100 grams of green onions, 1/2 Korean pear (or 1 apple) into rough pieces.

Remove seeds from the pear/apple before blending.

Add 1.5 cups of water to the chopped ingredients and blend until smooth.

Transfer the blended mixture to a mixing bowl.

Add 1 cup of soy sauce, 1/2 cup of mirin, 2.5 tablespoons of oyster sauce, 3 tablespoons of corn syrup, 3 tablespoons of toasted sesame oil, 3 tablespoons of minced garlic, 1/2 tablespoon of grated ginger, 1 teaspoon of black pepper, 1.5 tablespoons of dark soy sauce, and 1/2 cup of dark brown sugar to the bowl. Mix until the sugar is dissolved.

Optionally, add 1 teaspoon of MSG for flavor enhancement.

Cut Boston butt pork into slices about 1/2 inch thick and score both sides lightly.

Marinate the pork pieces in the marinade, ensuring they are well coated. Refrigerate for 4 hours (or 12 hours for better flavor).

In a pan, add a splash of oil and heat to medium-high.

Once hot, add 2-3 pieces of marinated pork and cook for about 5-6 minutes, flipping every 30 seconds to prevent burning. If necessary, add more marinade or water to avoid burning.

Cut the cooked pork into bite-sized pieces using tongs and scissors.

Remove the pork from the pan and set aside.

In a cast iron pan, heat a little oil and add sliced onions, cooking until softened.

Add the cooked pork back to the pan with the onions and sprinkle with toasted sesame seeds and green onions for garnish.

Prepare a cucumber salad by slicing cucumber thinly and mixing with 1 tablespoon of Korean chili pepper flakes, 1.5 tablespoons of vinegar, 1 tablespoon of sugar, 1/2 tablespoon of toasted sesame oil, 1/2 tablespoon of minced garlic, and 1/2 teaspoon of salt. Toss to combine.

In a bowl, add hot rice, then top with the marinated pork, cucumber salad, and chopped green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens