Spicy Pork Rice Bowl with Crispy Cheese
Gochujang-glazed pork cooked in one skillet, served over rice with melted cheese for a Korean-meets-comfort-food hybrid. Hot, sweet, savory, and ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 680
- Protein
- 42g
Ingredients
- ½ lb pork shoulder or butt, thinly sliced
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp soy sauce
- 1 tbsp honey or brown sugar
- 2 cups cooked rice (warm)
- ½ cup shredded cheddar or mozzarella
Instructions
- 1
Stir gochujang, soy sauce, and honey together in a small bowl until smooth.
- 2
Heat oil in a large skillet over medium-high until shimmering, about 60 seconds.
- 3
Add pork slices and brown, stirring occasionally, until no pink remains, 5-7 minutes.
- 4
Pour gochujang sauce over pork and toss to coat evenly. Cook for 1 minute until glossy.
- 5
Divide rice between two bowls and top each with glazed pork and juices.
- 6
Sprinkle cheese over each bowl and serve immediately while cheese begins to melt.
Tools you’ll need
- 12-inch skillet or larger
- small mixing bowl
- wooden spoon or silicone spatula
- two serving bowls
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