Spicy Pork Bowl
Korean-style gochujang-marinated pork served over steamed rice with crispy vegetables and a perfectly cooked egg. Quick, bold, and deeply satisfying.
- Total time
- 30 min
- Servings
- 2
- Calories
- 620
- Protein
- 38g
Ingredients
- 300 g pork shoulder or butt, thinly sliced
- 2 tbsp gochujang (korean red chili paste)
- 1.5 tbsp soy sauce
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- ½ tbsp brown sugar
- ½ tsp gochugaru (korean red chili flakes)
- 2 cups cooked short-grain rice
- 2 whole eggs
- ½ whole cucumber, julienned
- ½ whole carrot, julienned
- 2 stalks scallions, sliced
- 1 tsp sesame seeds
- ½ sheet nori (seaweed), sliced
Instructions
- 1
Combine gochujang, soy sauce, sesame oil, minced garlic, brown sugar, and gochugaru in a bowl. Mix until smooth.
- 2
Add sliced pork to the marinade and toss to coat evenly. Let sit for 10 minutes.
- 3
Julienne cucumber and carrot. Slice scallions and set aside.
- 4
Heat a 12-inch skillet over medium-high heat. Add marinated pork in a single layer and cook for 3-4 minutes until browned.
- 5
Stir and cook for another 2-3 minutes until pork is cooked through and caramelized.
- 6
In a separate 8-inch nonstick skillet, fry 2 eggs sunny-side up over medium heat until whites are set but yolks remain runny, about 3-4 minutes.
- 7
Divide cooked rice between two bowls.
- 8
Top each bowl with spicy pork, cucumber, carrot, and a fried egg.
- 9
Garnish with scallions, sesame seeds, and nori strips. Serve immediately.
Tools you’ll need
- 12-inch skillet
- 8-inch nonstick skillet
- mixing bowl
- wooden spoon or spatula
- knife and cutting board
- two rice bowls
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