Recipe : Korean Style BBQ Pork Rice Bowl

Prep 15 mins | Cooking 10 mins | Serves 4


  • 1 x Riverview Farms pork roast with crispy crackle, cut in strips
  • ½ small brown onion, peeled and quartered
  • 1 large knob of ginger peeled (size of a Tbsp)
  • 2 cloves of garlic
  • 2 heaped Tbsp of gochujang (Korean fermented chili paste)
  • ½ Tbsp brown sugar
  • 2 Tbsp soy sauce
  • 2 Tbsp sesame oil
  • Sea salt, to taste
  • 4 cups cooked short grain rice
  • 4 eggs, fried
  • 1 cup kimchi, 1/4 cup shallot / spring onion, sliced, all to serve
  • Black sesame seeds, to serve


Step 1. Start by making the marinade.

In a food processor, combine the onion, ginger, garlic, gochujang, brown sugar, soy sauce, sesame oil, and sea salt to taste. Blitz until you have a smooth, bright red marinade.

Step 2. Place the pork strips in a bowl and pour the marinade over the pork. Toss well to make sure the pork is coated with the marinade.

Step 3. Heat a fry pan over medium-high heat. When hot, add the marinated pork strips and cook for about 3-4 minutes per side or until they are warmed through and slightly caramelised.

Step 4. Assemble the bowls, with a base of cooked short-grain rice, topped with the cooked pork strips, fried eggs, and a generous serving of kimchi and garnished with shallot and black sesame.

Recipe: Hayden Quinn. Photo: Toby Fenn.

Food / Styling: Breda Fenn.

Peninsula Essence – January 2024