The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Free-range Korean-style Pork Bulgogi Bowl
We know you love our Korean-inspired dishes, so this speedy rice bowl is sure to make you smile! Free-range British pork is sizzled with our gochujang-style sauce, then dished up with fluffy basmati. For toppings? Creamy avocado, fresh chilli and zingy pickled cucumbers.
Ready in 20
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 1 handful of fresh coriander
- 4 tbsp gochujang paste (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 2 pak choi
- 500g steamed wholegrain & wild basmati (Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
- 2 tsp sesame seeds (Sesame)
- 2 avocado
- 1 cucumber
- 2 unwaxed lime
- 500g free-range pork strips
- 1 tbsp sesame oil (Sesame)
Nutritional Information
Calories: 612
Protein: 37g
Carbs: 38g
Fat: 34g
Free-range Korean-style Pork Bulgogi Bowl
We know you love our Korean-inspired dishes, so this speedy rice bowl is sure to make you smile! Free-range British pork is sizzled with our gochujang-style sauce, then dished up with fluffy basmati. For toppings? Creamy avocado, fresh chilli and zingy pickled cucumbers.
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Cooking Instructions
Before you start
- Pull out a peeler, a medium mixing bowl, a small mixing bowl & a measuring jug
Make the pickled cucumber & avocado topping
- Peel the cucumber into ribbons and mix in the medium mixing bowl with the juice from 1 lime, half the sesame seeds and a pinch of salt
- Roughly chop the coriander. Dice the avocados into 2cm cubes and place into the small mixing bowl with the coriander, juice from the remaining lime and a good pinch of salt
Build the dish
- Trim and cut the pak choi into bite-sized pieces
- Heat the large frying pan with 2 tsp oil on high heat. Once hot, add the pork and cook for 4 mins, then add the pak choi and cook for another 4-5 mins, until golden and cooked through. Season with salt and pepper
- Add the gochujang paste in the final minute of cooking, tossing to coat
Heat up the rice
- Heat the other large frying pan on medium-high heat. Once hot, add the rice and 100ml water
- Cook for 3-4 mins until piping hot. Drizzle over the sesame oil and season with salt
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Serve the rice into bowls, topped with the pork, pickled cucumber and avocado. Sprinkle with the remaining sesame seeds
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