Spicy pork rice bowl

Spicy pork rice bowl — if the seasoning burns, add one or two spoons of water.

25 min · 2 servings

Ingredients

cooked rice, 400 g pork shoulder, 250 g onion, 100 g cabbage, 100 g gochujang Korean chili paste, 25 g soy sauce, 15 ml sugar, 10 g Minced garlic, 10 g cooking oil, 10 ml

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

Cut pork into bite-sized pieces and julienne onion and cabbage.
Mix meat with gochujang Korean chili paste, soy sauce, sugar, and garlic and let it sit for 10 minutes.
Stir-fry the meat in an oiled pan over medium-high heat for 5 minutes, then add Vegetables and stir-fry for 4 more minutes.
Cook the pork thoroughly to an internal temperature of 75°C, then place it on the rice.

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Food nutrition

Linked recipes are cooking ideas; this table is not the nutrition of those finished dishes.

cabbage (raw) →

onion (raw) →

garlic (raw) →