“Discretion will protect you, and understanding will guard you. . .” Proverbs 2:11
Korean Pork Bowls are a spicy and flavorful pork dish that will only take you less than thirty minutes to make. Perfect for a quick weekday dinner.
If you like spicy and flavor, you are going to love Korean Pork Bowls.
Sometimes we get overwhelmed thinking about fixing Asian cuisine because there always seem to be a lot of ingredients. And what if we can’t find all the ingredients we need. Don’t fret with this recipe. All the ingredients were found in my grocery store and most of it you may already have in your pantry.
I have prepared a few Korean dishes in the past and have always been pleasantly pleased and Korean Pork Bowls don’t disappoint. Which is really odd, because I’m not a fan of spicy foods but the flavor is so incredible that the heat doesn’t usually bother me.
The best way to prepare this dish is to make sure you have all the ingredients ready at hand. By doing that, your dish can be ready in 30 minutes or less.
Now if you do not like spiciness, you can decrease the sriracha and the gochujang red pepper sauce in half. Gochujang is a red chili sauce that is a savory, sweet and spicy condiment that is very popular in Korean cooking.
When I was thinking about this recipe, I wanted to use ground pork for this recipe. I could not find it at any of the stores I frequently shop at. I could ask the meat cutter to do it for me but I didn’t want to bother. I had a pork tenderloin in the freezer so I decided to use it. So glad I did. Not only is it tender but so flavorful. Just make sure you mince it so you’re not dealing with big chunks of meat.
Korean Pork Bowls is the perfect quick dinner for the weekday.
Mama Fawn’s Tips. . .
- Ground pork would also be perfect for this dish.
- If you like less spice, decrease the sriracha and gochujang sauce in half.
- Make sure you have all the ingredients ready to go before you start preparing your meal.
- Instead of fried eggs, feel free to scramble or soft boil them.
Korean Pork Bowls
Course: DinnerCuisine: Korean-InspiredDifficulty: Easy4
servings15
minutes15
minutesIngredients
½ cup mayonnaise
2 tbsp sriracha
1 tbsp + 1 tbsp vegetable oil
1 lb. pork tenderloin, minced or ground pork
1 tbsp ginger, minced
1 garlic clove, minced
½ tsp salt
3 cups slaw mix
2 tbsp gochujang red pepper sauce
1 tbsp sesame oil
2 tbsp soy sauce
1 tsp sesame seeds
1 green onion, sliced thin
1 cup jasmine rice
1 ½ cup water
4 eggs
Lime
Directions
- In a small bowl, mix the mayo and sriracha. Refrigerate until use.
- Add water to a saucepan and bring to a boil. Stir in the rice. Cover. Reduce heat and simmer for 15 minutes.
- Heat a large skillet over medium-high heat. Add 1 tbsp vegetable oil, pork, ginger, garlic and salt to the hot pan. Stir occasionally until no longer pink, about 4-5 minutes. Mix in the slaw mix and cook for about 3 minutes.
- In a small bowl, mix the gochujang red pepper sauce, sesame oil, soy sauce, sesame seeds and green onions and pour over the meat mixture. Stir well. Turn down heat and simmer until sauce thickens and coats meat mixture, about 5 minutes.
- Meanwhile in another skillet, heat 1 tbsp vegetable oil over medium heat. Break each egg into the skillet and cook the eggs until the whites are opaque. Flip the eggs over and cook until desired doneness.
- To serve, divide the rice into 4 bowls (or plates). Top with meat mixture. Add one fried egg to each bowl and drizzle with the sriracha mayo. Garnish with green onion and a splash of lime. Enjoy!
