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Gochujang Pork Bowls

Obsessed with fiery, spicy Gochujang? Get your Korean fix with Gochujang Pork Bowls -- the exciting, satisfying, 15-minute meal!
Prep Time5 mins
Cook Time10 mins
Course: Main Course
Cuisine: Asian
Keyword: Bowls, Gochujang, Pork
Servings: 4
Author: The Subversive Table | Lis Lam


  • 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.
    ground pork with gochujang marinade in bowl
  • 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.
    onions in wok
  • 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.
    ground (mince) pork in wok with spatula on side
  • Garnish by adding green onion and a sprinkle of sesame seeds.
    ground (mince) pork in wok with spatula on side
  • 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!
    two gochujang pork bowls in white bowls


*Gochujang comes in different spicyness levels.  There's a range from mild to very spicy.  Be sure to check the label when purchasing.