20-Min Gochujang Pork Rice Bowl
Tender pork glazed in a spicy-sweet gochujang sauce, served over rice with a crispy fried egg. Korean comfort food in 20 minutes flat.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 1 lb pork shoulder or belly, thinly sliced
- 3 tbsp gochujang (Korean red chili paste)
- 1.5 tbsp soy sauce
- 1 tbsp granulated sugar
- 2 large eggs
- 2 cups cooked rice
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add pork in a single layer, spreading to edges. Sear without stirring for 2 minutes until edges brown.
- 3
Stir pork and break into smaller pieces, cooking 2 more minutes until mostly cooked through.
- 4
Add gochujang, soy sauce, and sugar; toss until pork is coated and glossy, about 1 minute.
- 5
Push pork to the edge of the skillet. Crack eggs into the center and fry until whites set but yolks jiggle, 2–3 minutes.
- 6
Divide rice between bowls, top with pork and fried egg, drizzle the pan sauce over everything. Serve hot.
Tools you’ll need
- 12-inch skillet with lid (optional, for egg coverage)
- spoon or spatula
- rice cooker or precooked rice
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