These Korean Spicy Pork Bowls are filled with marinated pork, rice, noodles and drizzled in sriracha mayo, teriyaki sauce, and sesame seeds. A fun unique and flavorful dish!

So we recently went to Utah for the Everything Food Conference. You guys were one of the best experiences ever. I got to finally meet some of my blogging friends that I’ve been talking to for years but have personally never met in real life. So needless to say, it was about time that happened.


So while we were there they had served lunch from local food trucks and one of those trucks was called Cupbop. So at Cupbop, they make these bowls consisting of chicken, pork or beef and they fill them with rice, cabbage, noodles and then drizzle with a multitude of sauces ranging in heat from 0-10.

Now I’m not the lover of the spiciest things on earth so I went with a 3 and it was absolutely perfect. My husband and son just so happened to come with me on this trip and once I told my husband that this was one of the best meals I have ever eaten, we went out a few days later to find one of their actual shop locations.

He literally agreed with me that these bowls were amazing and that we had to recreate them here at home. The first day that we got back I went and got all the ingredients to make these and literally we have been in heaven since. I think they taste almost exactly like the ones we got at the actual restaurant!


Also known as Bulgogi, it literally translates to “fire meat”. The marinade that I used comes from Closet Cooking and consists of a mixture of grated apple, grated pear, grated onion, gochujang, soy sauce, sesame sauce, green onions, garlic, ginger, sugar, and pepper.

I know it sounds like a lot, but those ingredients mixed together really create a sweet and spicy experience that really goes well with these Korean Spicy Pork Bowls. Trust me, these are a staple that you’ll want to make every time you are craving some takeout.


Gochujang is pretty much a staple in a lot of Korean cooking. It is a red chile paste made up of chile peppers, glutinous rice powder, powdered fermented soybeans, and salt. It isn’t as spicy as you’d think, it has a little sweetness to it as well and it really gives just the right amount of heat without overpowering your palate.


You can absolutely make this with other meat and non-meat ingredients if you’d like. This marinade goes well with chicken or beef. You could even switch it up and try some tofu if you’re really feeling like you want to go meatless.

The marinade is really good on its own and you can eat just the Korean Spicy Pork without adding the other ingredients and making them “bowls” but I feel that the other ingredients really make this dish something else, and as addicting as it is.

Now Cupbop uses sweet potato noodles and cabbage in some of their bowl recipes, I left those out and used regular rice noodles or cellophane noodles and it was still as tasty and delicious as ever.

So if you’re looking for something to make to satisfy your takeout craving then these Korean Spicy
Pork Bowls are just what you need! A little bit of heat, a little bit of sweet and a lot of flavors all rolled into one.


1 lb pork loin, roast sliced thin


1/2 cup gochujang
5 cloves minced garlic
1 Tbs grated ginger
1 small onion grated
1 pear grated
1 Fuji apple grated
1/2 cup soy sauce
1 Tbs sesame oil
1 Tbs sugar
1/3 cup chopped green onion
1/2 teaspoon pepper


1 lb pkg rice noodles prepared according to pkg directions
2-3 cup cooked white rice
Sriracha Mayo found at Walmart
Teriyaki Sauce
White sesame seeds
Green onions sliced


In a large Ziploc bag add your sliced pork.
In a bowl whisk together all of your marinade ingredients and pour over pork, seal, and mix to coat.
Refrigerate for at least 6-8 hours but overnight is best.
Heat a large skillet to medium-high heat and add pork and marinade and cook until tender and cooked through.
To assemble bowls:
Add the desired amount of rice into the bottom of serving the dish, top with the desired amount of noodles then slices of pork.
Drizzle with sriracha mayo and teriyaki sauce.
Sprinkle with sesame seeds and green onions.


Calories: 650kcal | Carbohydrates: 99g | Protein: 20g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 1268mg | Potassium: 492mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2.3% | Vitamin C: 11.5% | Calcium: 5.1% | Iron: 12%

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