Obsessed with fiery, spicy Gochujang? Get your Korean fix with Gochujang Pork Bowls — the exciting, satisfying, 15-minute meal!
Disclaimer: This is not authentic Korean food. I didn’t grow up eating it. My Halmoni never made it for me. I’ve yet to see it in a Korean restaurant.
But if you’re hungry for Korean food, Gochujang Pork Bowls are an easy, tasty way to satisfy your craving — FAST!
All that gochujang flavor. Easy-to-find ground pork. On the table in 15 minutes. This is the filling and fast rice bowl that will change up your dinner game!
You can think of these as the spicy, ground pork version of Beef Bulgogi Bowls. Both recipes include ground (mince) meat, Korean flavors, and a 15-minute cooking time. Both recipes are served in a bowl, over rice, alongside easy add-ins. And, of course, both taste good with kimchi. ðŸ™‚
And yet, Gochujang Pork Bowls are totally different. They are spicy, fiery, and intensely-flavored. Just what we need to shake up our dinnertime rut!
As always, there are countless ways to eat this Korean-inspired rice bowl. You can top with a fried egg, add avocado or cucumber slices, and even swap out the rice for a base of mixed greens.
The simplicity of these easy bowls will have you turning to them, again and again. Enjoy!
PIN FOR LATER:
How to Make Gochujang Pork Bowls:
Using a fork, mix marinade ingredients until smooth. Add ground pork and mix until well combined.
In a wok, cook onions, garlic, and ginger until soft and translucent.
Add marinated pork, breaking up the bits with a metal spatula. Keep cooking until the pork caramelizes and you see crispy bits here and there.
Divide pork evenly into 4 bowls over rice. Serve with kimchi on the side. Optional: add avocado, cucumber, a fried egg, or any other vegetable of your choosing. Enjoy!
Gochujang Pork Bowls
- 1 lb ground pork
- 1 small onion or 1/2 large onion (chopped)
- 4 cloves garlic (minced)
- 2 inch ginger (minced)
- 1/4 cup Gochujang (Korean fermented chili paste)
- 2 Tbsp Mirin (Korean cooking wine) (or rice wine)
- 2 Tbsp sugar
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 2 green onions (chopped)
- sesame seeds
- Using a fork, mix marinade ingredients until smooth. Add ground pork and mix until well combined.
- Heat a wok over medium high heat. When the wok is hot but not smoking, add 2 Tbsp neutral oil (I use grapeseed oil). Add chopped onion, garlic, and ginger and cook until soft and translucent, about 2-3 minutes.
- Add marinated pork and cook until the meat is no longer pink. Breaking up the bits with a metal spatula or wooden spoon. Keep cooking until the pork caramelizes and you see crispy bits here and there, about 5-6 minutes.
- Garnish by adding green onion and a sprinkle of sesame seeds.
- Divide pork evenly into 4 bowls, over a bed of warm rice. Serve with kimchi on the side. Optional: add avocado, cucumber, a fried egg, or any other vegetable of your choice. Enjoy!