Spicy Pork Rice Bowl
Tender caramelized pork with gochujang and garlic over warm rice. Salty, spicy, and sticky—the kind of bowl you'd eat standing over the sink.
- Total time
- 20 min
- Servings
- 2
- Calories
- 645
- Protein
- 38g
Ingredients
- ¾ lb pork shoulder or butt, thinly sliced
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp soy sauce
- 1 tbsp granulated sugar
- 4 cloves garlic, minced
- 1 tbsp sesame oil
- 2 cups cooked white or brown rice (about 2 cups)
Instructions
- 1
Heat 1 tbsp neutral oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 2
Add pork in a single layer. Cook 3–4 minutes without stirring until edges brown, then flip and cook another 2 minutes.
- 3
Stir in gochujang, soy sauce, sugar, and minced garlic. Toss constantly until the sauce coats all the meat and turns glossy, about 2 minutes.
- 4
Drizzle sesame oil over the pork and stir once.
- 5
Divide warm rice between two bowls and top with the spicy pork and all the sauce.
- 6
Serve immediately. Top with green onion or toasted sesame seeds if you have them.
Tools you’ll need
- large skillet (12-inch preferred)
- cutting board
- sharp knife
- wooden spoon or silicone spatula
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
