Obsessed with fiery, spicy Gochujang? Get your Korean fix with Gochujang Pork Bowls -- the exciting, satisfying, 15-minute meal!
Course: Main Course
Keyword: Bowls, Gochujang, Pork
Author: The Subversive Table | Lis Lam
1small onion or 1/2 large onion(chopped)
1/4cupGochujang (Korean fermented chili paste)
2TbspMirin (Korean cooking wine)(or rice wine)
1Tbsp sesame oil
2green onions (chopped)
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!
*Gochujang comes in different spicyness levels. There's a range from mild to very spicy. Be sure to check the label when purchasing.