Craving a quick meal with a spicy kick? This Gochujang Spicy Pork Rice Bowl is your answer. It’s a simple, flavorful dish that brings together tender pork, rich gochujang sauce, and fluffy rice.
Perfect for busy weeknights, this recipe delivers bold flavors without the fuss. Get ready to enjoy a satisfying bowl of deliciousness in no time!
Steps
- Prepare the marinade by combining Gochujang, Mirin, sugar, soy sauce, and sesame oil in a bowl until smooth. Add the ground pork and mix until the pork is evenly coated with the marinade.
- Heat a wok over medium-high heat and add neutral oil. Sauté chopped onion, minced garlic, and minced ginger until they become soft and translucent, approximately 2-3 minutes.
- Add the marinated pork to the wok and cook, breaking it up with a spatula or spoon, until the meat is no longer pink, which should take about 4-5 minutes.
- Continue cooking the pork until it becomes caramelized and crispy, with golden bits forming throughout, for an additional 2-3 minutes.
- Divide the cooked pork into four bowls over warm rice. Garnish with chopped green onions and sesame seeds, and serve with kimchi. Optionally, add toppings like avocado, cucumber, or a fried egg. Enjoy your meal!
Ingredients
- 1 lb ground pork
- 1 small onion or 1/2 large onion, chopped
- 4 cloves garlic, minced
- 2-inch piece of ginger, minced
- Marinade:
- 1/4 cup Gochujang (Korean fermented chili paste)
- 2 Tbsp Mirin (Korean cooking wine)
- 2 Tbsp sugar
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- Garnish:
- 2 green onions, chopped
- Sesame seeds
- 2 Tbsp neutral oil (such as grapeseed oil)
- Optional toppings:
- Avocado
- Cucumber
- Fried egg
- Any vegetables of choice
- Warm rice for serving
- Kimchi for serving (optional)
Nutritional Values
Calories: 1620 kcal | Carbohydrates: 76g | Protein: 84g | Fat: 112g | Saturated Fat: 36g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 48g | Cholesterol: 328mg | Sodium: 1544mg | Potassium: 1928mg | Fiber: 4g | Sugar: 44g | Vitamin A: 412 IU | Vitamin C: 32mg | Calcium: 148mg | Iron: 4mg
FAQ
- Where can I purchase Gochujang?
- Gochujang is available at Korean and most Asian grocery stores. It can also be found in the international aisle of larger supermarkets and online retailers. For the best taste, opt for Gochujang produced in Korea or by a Korean company.
- How should I store Gochujang after opening?
- Once opened, store Gochujang in the refrigerator. Ensure it is tightly sealed to prevent it from drying out. If it comes with a plastic liner, don’t discard it; instead, use it as a flap to maintain freshness.
- Is it possible to reduce the spiciness of the dish?
- Yes, you can make it less spicy by using a smaller amount of Gochujang. For instance, instead of using 1/4 cup, you could use 2 tablespoons. Additionally, check the spice level on the Gochujang packaging and select a mild option if you prefer less heat.
- What are some other recipes that incorporate Gochujang?
- You might enjoy trying Slow Cooker Gochujang Pork, Gochujang Chicken Drumsticks, Spicy Pork Belly Bulgogi, Gochujang Sauce, or Korean BBQ Chicken Tacos for more Gochujang-infused dishes.
Tips
- Adjust Spice Level: Gochujang comes in various spice levels, usually indicated on the packaging from 1 to 5. Choose the level that suits your preference, and if you prefer less heat, opt for a milder version or simply use less of it.
- Achieve Perfect Caramelization: For the best flavor and texture, ensure you cook the pork until it’s deeply caramelized. This means continuing to cook past the point where it’s just done to achieve crispy, golden bits that enhance the dish’s overall taste.
- Use the Right Cooking Equipment: A wok is ideal for this recipe as it allows for even caramelization of the pork. If you don’t have a wok, a non-stick skillet will work, but it may take a little longer to achieve the desired crispiness.
- Customize Your Toppings: Enhance your rice bowls with a variety of toppings such as a fried egg, avocado, or cucumber for added flavor and texture. These additions can balance the spicy richness of the gochujang pork.
Equipment
- Wok (A non-stick skillet can also work, but a wok is recommended for better caramelization of the pork)
- Large spatula (specifically a large fish spatula for mixing and breaking up ground pork)