Pork bulgogi rice bowls with greens and kimchi

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pork bulgogi rice bowls with greens and kimchi

Dairy-Free

2 Servings, 720 Calories/Serving

25–40 Minutes

These rice bowls have everything we love about Korean-style food—meat marinated in a savory-sweet marinade as well as bright kimchi and garlicky greens.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup jasmine rice
  • 1 organic plum or other stone fruit
  • 2 boneless pork loin chops (about 6 ounces each)
  • Sun Basket bulgogi marinade (gluten-free tamari - toasted sesame oil - garlic - coconut sugar)
  • 1 tablespoon gochujang (optional) (contains soybeans and wheat)
  • 3 organic scallions
  • 3 ounces kimchi
  • 1 or 2 cloves organic peeled fresh garlic
  • 3 ounces organic braising greens or other leafy greens

Nutrition per serving

Calories: 720, Protein: 46g (92% DV), Fiber: 5g (20% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 6g, Saturated Fat: 3g (15% DV), Cholesterol: 90mg (30% DV), Sodium: 1030mg (43% DV), Carbohydrates: 90g (30% DV), Total Sugars: 10g, Added Sugars: 3g (6% DV).
Contains: Tree Nuts (coconut), Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and 1¼ cups [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, start preparing the rest of the meal.

2

Marinate the pork

  • Cut the plum in half and remove the pit. Using a fine-toothed grater or the small holes of a box grater and working over a medium bowl, finely grate half the plum. Cut the remaining half into ¼-inch slices for garnish.
  • Pat the pork dry with a paper towel. Cut the pork crosswise into very thin strips.
To the bowl with the grated plum, add the pork, bulgogi marinade, and as much gochujang as you like and stir to combine. Let marinate while you prepare the remaining ingredients and cook the greens.

3

Prep the remaining ingredients; cook the braising greens

  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal for garnish.
  • Coarsely chop the kimchi for garnish.
  • Finely chop, press, or grate the garlic.
In a wok or large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Stir in the garlic and cook until fragrant, about 1 minute. Working in batches if needed, stir in the braising greens, season with salt and pepper, and cook until just tender, 1 to 2 minutes. Transfer to a plate. Do not clean the pan.

4

Cook the pork bulgogi

In the same pan used for the greens, add the pork and marinade and cook over medium-high heat, stirring occasionally, until the pork is cooked through and the sauce is thickened, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the rice to individual bowls and top with the pork bulgogi, greens, sliced plum, and kimchi. Garnish with the scallions and serve any remaining gochujang on the side.
Kids Can!
  • Rinse the rice.
  • Measure the water for the rice.
  • Press the garlic (if you have a press).
  • Garnish with the scallions.