Korean Spicy Pork Rice Bowl
Pork shoulder is sliced into strips, marinated in gochujang, chili flakes, soy sauce, garlic, and sugar for ten minutes, then stir-fried over high heat until the edges caramelize. Onion goes in first to build sweetness, and green onion added at the end brings a sharp, fresh bite that cuts through the spicy-sweet glaze. A final drizzle of sesame oil rounds out the aroma. Served over steamed rice, the bold sauce coats every grain, making this a satisfying single-bowl meal that comes together in under thirty minutes.
Adjust Servings
Instructions
- 1
Slice pork into bite-size strips and marinate for 10 minutes with gochujang, chili flakes, soy sauce, garlic, and sugar.
- 2
Thinly slice onion and diagonally slice green onion.
- 3
Heat a pan over medium-high, add a little oil, and sauté onion for 1 minute.
- 4
Add marinated pork and stir-fry 4–5 minutes until cooked and slightly caramelized.
- 5
Add green onion, cook 1 more minute, then finish with sesame oil.
- 6
Serve over warm rice to finish the bowl.
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