Korean Pork Bulgogi Rice Bowl

Step 1

Place the pork slices on a cutting board and, if they are thicker than a dime, lay your hand flat on each slice and carefully slice it lengthwise into thinner pieces, about the thickness of a credit card.

Step 2

In a small bowl, stir together the soy sauce, brown sugar, minced garlic, and minced ginger until the sugar dissolves and you have a uniform dark liquid.

Step 3

Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until it shimmers and slides easily when you tilt the pan, about 90 seconds.

Step 4

Add the pork slices in a single layer and cook without stirring for 2 minutes until the bottoms turn golden brown and no longer stick to the pan.

Step 5

Stir the pork with a wooden spoon, breaking it into smaller pieces as it cooks, and cook for another 2 minutes until most pieces are no longer pink inside.

Step 6

Pour the soy-sugar sauce over the pork and stir constantly with a wooden spoon for 2 minutes until the sauce thickens and coats each piece with a glossy, caramelized sheen.

Step 7

Divide the cooked rice evenly between two bowls, creating a mound in the center of each bowl.

Step 8

Spoon the cooked pork and any sauce remaining in the skillet over the top of each rice mound.