Main
Korean Gochujang Pork Bowl
35 minServes 2Nutri-Score C€€
C
35 min
35 minKorean Gochujang Pork Bowl
what you need
Ingredients
pork (thinly sliced)Meat400 g
rice (rinsed and cooked)Grains155 g
cucumber (thinly sliced or julienned)Produce0.5 pieces
carrot (large, julienned)Produce1 piece
fresh coriander (leaves picked)Produce10 g
sesame seeds (toasted)Nuts & seeds5 g
soy sauce (for the pork)Pantry15 ml
potato starchPantry3 g- gochujang (for the sauce)Pantry15 ml
- soy sauce (for the gochujang sauce)Pantry30 ml
honey (for the gochujang sauce)Pantry22 ml- rice vinegar (for the gochujang sauce)Pantry15 ml
- sesame oilPantry5 ml
garlic (cloves, grated)Produce2 pieces
ginger (grated)Produce3 g
water (for the gochujang sauce)Other40 ml- mayonnaisePantry45 ml
- gochujang (for the mayo)Pantry5 ml
lime juice (or rice vinegar)Produce5 ml- honey (for the mayo)Pantry3 ml
- water (to thin the mayo)Other10 ml
per serving
Nutrition
813kcal
- Carbs
- 88 g
- Proteins
- 46 g
- Fat
- 31 g
what you’ll use
Tools
Frying pan
Mixing bowl
Saucepan
Grater
step by step
Method
- Step 1
Cook the rice
- Rinse the rice and cook it according to the package instructions until fluffy.
- Keep warm.
- Step 2
Marinate the pork
- In a bowl, mix the pork with the soy sauce and potato starch until evenly coated.
- Step 3
Make the gochujang sauce
- Combine the gochujang, soy sauce, honey, rice vinegar, sesame oil, grated garlic, grated ginger and water.
- Stir until smooth.
- Step 4
Make the gochujang mayo
- Mix the mayonnaise, gochujang, lime juice and honey.
- Thin with a little water until drizzling consistency.
- Step 5
Sear the pork
- Heat a pan over high heat.
- Sear the pork until nicely browned.
- Step 6
Caramelize with the sauce
- Pour the gochujang sauce into the pan.
- Cook until reduced, glossy and caramelized.
- Step 7
Assemble the bowls
- Serve the pork over the rice with the cucumber and carrot.
- Finish with the gochujang mayo, coriander and sesame seeds.