Spicy Pork Rice Bowl — Dwaeji Bulgogi Deopbap
Tender pork glazed in a sweet-spicy gochujang sauce, served over rice with quick-sautéed spinach and carrots. Restaurant-quality in 25 minutes, all in one skillet.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1 lb pork shoulder or butt, thinly sliced
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp fresh ginger, minced
- 2 cups steamed white rice
- 2 fresh spinach, loosely packed
- ½ cup carrots, shredded
Instructions
- 1
Stir gochujang, soy sauce, honey, and ginger together in a small bowl until smooth.
- 2
Heat 1 tbsp oil in a large skillet over medium-high heat until shimmering, about 60 seconds.
- 3
Add pork and cook, stirring occasionally, until no pink remains and edges begin to caramelize, 6–7 minutes.
- 4
Pour sauce over pork and stir to coat evenly. Cook for 1 minute until sauce becomes glossy and fragrant.
- 5
Push pork to the side of the skillet. Add spinach and carrots to the empty space, stirring until spinach wilts, about 1 minute.
- 6
Divide rice between two bowls and top with pork, spinach, and carrots. Drizzle any remaining sauce over the top and serve immediately.
Tools you’ll need
- small mixing bowl
- 12-inch skillet or larger
- wooden spoon or silicone spatula
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