Spicy Korean Rice Bowls with Bulgogi Pork

Hey again, how do you all feel about some really spicy food today? Yeah, you game?

So it’s already nearing the weekend isn’t it?

I have never made Korean food before this even though I’ve been eyeing some different recipe ideas for quite awhile. What inspired me to finally get around to making something Korean was a friend of mine giving me some Gochujang that I needed for making some homemade kimchi. Gochujang is sort if like Korea’s spicier version of ketchup. It’s a fermented condiment that’s mostly made from red chili and they use it everywhere in Korea.

Oh, and if you’re wondering what kimchi is, it’s a traditional side dish that’s also fermented (clearly Koreans like to ferment things) and it’s also served with everything. There are many versions that I’ve found while searching different recipes but the typical main ingredient is cabbage. I may have broken some law somewhere by adding cucumbers and carrots to mine, but since I’m not Korean maybe you can cut me some slack. I’d like to share a recipe for kimchi at some point, but today I’m just going to stick with these bowls and let you guys make or buy it if you want the kimchi.

Alright, so these bowls you guys, they are so amazing! The flavors of the pork marinade are kind of everything! As for the sides, you can mix and match different veggies that you like and serve this meal with however much kimchi you want. It makes it a great way to feed a big group as well because everyone can pick and choose what they want. That’s another traditional part of how Koreans do it, they serve things all separate. There are tons of sides that could have been included here and just one internet search on "Korean food" will give you many ideas. I wanted to keep it fairly simple though, so I did steamed veggies, white rice, kimchi, a simple cucumber salad, and some homemade sauce that’s quick and easy to make. Oh, and I meant to have an egg on the side but I totally forgot to add it to my pictures! Ooops, you’ll have to humor me and imagine that I didn’t forget that important detail. Then you have to add an egg to your bowls so I’ll feel like less of a loser. Thanks.

Hopefully you like it hot because there is a ton of heat involved when your eating Korean style. However, if you aren’t so into the spice I get it, I made the mistake of making some of it too hot and the kiddos didn’t like that so I completely understand cutting back a bit. Feel free to adjust it to what you like.

Lastly, don’t forget to eat it with chopsticks, it’s just so much more fun and authentic that way!

Recipe available upon request to the first Steemian friend who says today's words : "Sleigh Bells"

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D5300 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST. And by the way, to all the minnows out there, my intro post did a huge $0.21