Korean Gochujang Pork Bowls
Ground pork simmered in a spicy-sweet gochujang sauce over rice, a bold one-pan dinner built from one of the most affordable proteins around.
Ingredients
- 1 tbsp vegetable oil
- 1 lb ground pork
- 4 cloves garlic minced
- 1 tbsp fresh ginger grated
- 3 tbsp gochujang
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 carrot julienned or shredded
- 3 green onions sliced
- 4 cups cooked rice
- 1 fried or soft-boiled egg per bowl optional
- Sesame seeds for garnish
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it up with a spatula, for 5-6 minutes until browned and mostly cooked through.
- Add the garlic and ginger and cook for 30 seconds until fragrant.
- In a small bowl, whisk together the gochujang, soy sauce, brown sugar, rice vinegar, and sesame oil.
- Pour the sauce over the pork and stir to coat evenly, then simmer for 3-4 minutes until the sauce thickens slightly and clings to the meat.
- Stir in the julienned carrot and cook for another minute, just until slightly softened.
- Divide rice among bowls, top with the gochujang pork, and garnish with green onions, sesame seeds, and a fried or soft-boiled egg if desired.
Notes
- Ground pork can be swapped for ground chicken, turkey, or beef depending on what’s cheapest that week without changing the method.
- A single jar of gochujang lasts a long time in the fridge and can flavor many future dishes, making it a worthwhile pantry investment.
- Add a handful of frozen vegetables or shredded cabbage to bulk up the dish and stretch it across more servings.
