Marinate your pork tenderloins in the sauce for 3-4 hours. Chop your vegetables and set aside.

Preheat your grill to 425-450°.

Cook your rice while the grill is preheating and the meat is cooking.

Put the meat on the grill, and turn every 5-6 minutes.

While the meat is cooking, stir fry your vegetables in the oil on your Blackstone griddle or in a wok on the stovetop over medium-high to high heat. Sprinkle with some togarashi (if desired) while cooking. If you don't have any, a little salt and pepper will do!

When the rice is fully cooked, fluff with a fork and gently mix in the seasoned rice vinegar.

Pull the meat once it reaches 140-145°. Rest for 10 minutes before slicing.

Assemble the bowls and cover with an overturned sheet pan to keep hot.

Fry your eggs (if desired), leaving the yolk runny. Place one on top of each bowl.

Sprinkle the top of each bowl with sesame seeds, furikake, and some extra Spicy Korean BBQ Sauce.