Korean · Dinner
Spicy Pork Rice Bowl (High-Protein)
Gochujang-glazed pork shoulder seared until sticky, piled over short-grain rice with soft-cooked eggs, sautéed spinach, and quick-pickled cucumber. Edamame and extra egg boost protein while sesame seeds and scallion finish the spicy-sweet Korean bowl.
$6
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
712Calories
54.3gProtein
37.8gFat
44.6gCarbs
10.8gSugar
6.9gFiber
1621mgSodium
475mgChol
10.4gSat Fat
1180mgPotassium
180mgCalcium
6.2mgIron
1.9mcgVitamin B12
16mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Slice the pork shoulder thinly against the grain, mince the garlic, grate the ginger, and thinly slice the cucumber and scallion. Mix pork with gochujang, garlic, ginger, soy sauce, sesame oil, and brown sugar until evenly coated.
2
Marinate
Let the pork sit covered at room temperature for 10 minutes to allow the marinade to penetrate.
3
Pickle
Toss cucumber slices with rice vinegar in a small bowl and set aside to soften.
4
Sear
Heat vegetable oil in a skillet over high heat, add marinated pork in a single layer, and cook 4 to 5 minutes until edges char and sauce turns glossy and sticky.
5
Boil
Lower eggs into boiling water and cook 7 minutes for jammy yolks, then transfer to ice water, peel, and halve.
6
Wilt
In the same skillet over medium heat, add spinach and toss 1 to 2 minutes until bright green and tender.
7
Plate
Spoon rice into a bowl, arrange pork, spinach, edamame, pickled cucumber, and egg halves around it, then scatter scallion and sesame seeds over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder
- 4 tbsp4 tbsp gochujang
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp brown sugar
- 2 tsp2 tsp vegetable oil
- 44 large eggs
- 7 oz200g cooked short-grain white rice
- 5 oz140g edamame, cooked and shelled
- 2.8 oz80g spinach
- 11 cucumber
- 2 tbsp2 tbsp rice vinegar
- 22 scallion
- 2 tsp2 tsp sesame seeds
