Spicy Korean Pork Bowl
Tender pork belly coated in a fiery gochujang glaze, served over steamed rice with crispy kimchi and fresh vegetables. Ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 618
- Protein
- 34g
Ingredients
- 3 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 14 ounces pork belly or pork shoulder, sliced thin
- 1.5 cups cooked short-grain rice
- ¾ cup kimchi, chopped
- ½ medium cucumber, sliced into thin matchsticks
- 2 stalks scallions, sliced thinly on the diagonal
- 1 teaspoon sesame seeds
Instructions
- 1
Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.
- 2
Mince the ginger until the pieces are about the same size as the garlic, roughly pencil-tip dots.
- 3
Pour 3 tablespoons gochujang, 2 tablespoons soy sauce, 1 tablespoon sesame oil, and 1 tablespoon rice vinegar into a small bowl.
- 4
Add the minced garlic and ginger to the bowl and stir with a spoon until the mixture is smooth and uniform, about 1 minute.
- 5
Chop the kimchi into bite-sized pieces—roughly 1-inch chunks—and place in a small bowl.
- 6
Hold the cucumber upright, then slice it lengthwise into thin strips about 1/8-inch thick using downward cuts from top to bottom.
- 7
Stack the cucumber strips and slice them lengthwise again into thin matchstick-sized pieces, about 1/8-inch wide.
- 8
Hold each scallion at an angle and slice diagonally across the stalk into thin pieces about 1/4-inch wide.
- 9
Place a 12-inch skillet over medium-high heat and wait 1 minute until the bottom is hot—a drop of water should sizzle immediately.
- 10
Add the pork slices to the dry hot skillet in a single layer (do not crowd; cook in batches if needed) and let sit without moving for 2 minutes.
- 11
Flip each piece of pork over and cook for another 1–2 minutes until the other side is lightly browned.
- 12
Push the cooked pork to one side of the skillet, pour the gochujang sauce mixture into the empty space, and stir the sauce for 30 seconds until it becomes fragrant.
- 13
Stir the pork into the sauce and toss together for 1 minute until all pieces are coated and glistening.
- 14
Divide the cooked rice between two bowls, placing about 3/4 cup in the center of each, creating a shallow well.
- 15
Spoon half of the cooked pork and sauce onto the rice in each bowl, piling it in the center.
- 16
Arrange one quarter of the chopped kimchi to the right of the pork, one quarter of the cucumber matchsticks to the left, leaving the rice visible between them.
- 17
Sprinkle half of the sliced scallions over the pork and vegetables in each bowl.
- 18
Sprinkle 0.5 teaspoon sesame seeds over each bowl, focusing on the top of the pork.
Tools you’ll need
- cutting board
- chef's knife
- small mixing bowl
- spoon
- 12-inch skillet
- two serving bowls
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