Korean-Inspired Pulled Pork Bowls with Green Beans and Sriracha Mayo

These Korean-inspired pulled pork bowls are packed with bold, savory-sweet flavors and come together in a flash. Tender pulled pork is coated in a rich bulgogi sauce, paired with crisp green beans and served over fluffy rice. A drizzle of homemade Sriracha mayo adds a creamy, spicy kick that ties everything together.

Perfect for a busy weeknight, this dish delivers restaurant-quality taste with minimal effort. The combination of textures and flavors-from the succulent pork to the crunchy beans and silky sauce-makes every bite exciting. Customize the heat level by adjusting the Sriracha to your liking.

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Ingredients

1 unit Microwavable RiceView ingredient guideLike ingredientDislike ingredient

8 ounce Pulled PorkView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Massage the rice package to break up the grains, then partially open the top. Insert 1 tablespoon of butter into the package. Microwave for 90 seconds. Fluff with a fork and season with salt and pepper.
2. Place the green beans and pulled pork in separate sections of a large microwave-safe bowl. Add 2 tablespoons of water, then pour the bulgogi sauce over the pork. Cover the bowl with plastic wrap and poke a few holes in the wrap. Microwave for 4 minutes. Carefully remove and discard the plastic wrap (watch out for steam!). Season the green beans with salt and pepper to taste.
3. Meanwhile, in a small bowl, combine the mayonnaise and Sriracha. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
4. Using two forks, break up the pork into smaller pieces and stir to coat evenly in the bulgogi sauce. Sprinkle the green beans with additional salt if desired.
5. Divide the rice between bowls. Top with green beans and pork. Drizzle with as much Sriracha mayo as you like and serve immediately.

Recipe Tips

FAQ

Can I use fresh rice instead of microwavable rice?

Yes, you can substitute with about 1.5 cups of cooked rice. Adjust the cooking time accordingly.

Can I make the Sriracha mayo ahead of time?

Absolutely. Store it in an airtight container in the refrigerator for up to a week.

What can I use instead of pulled pork?

Thinly sliced beef or chicken work well. Cook them in the bulgogi sauce until tender.