Quick Gochujang Pork & Rice Bowls
Deeply savory gochujang adds a mild heat to these quick-cooking grain bowls. Look for gochujang, a fermented red pepper paste, in Asian markets or in the Asian foods aisle of your local supermarket. Leftover brown rice can also be used in these grain bowls.
Deeply savory gochujang adds a mild heat to these quick-cooking grain bowls. Look for gochujang, a fermented red pepper paste, in Asian markets or in the Asian foods aisle of your local supermarket. Leftover brown rice can also be used in these grain bowls.
Ingredients
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2 tablespoons toasted sesame oil
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12 ounces lean ground pork
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¾ cup finely chopped white onion
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¾ cup chopped scallions, divided
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4 garlic cloves, finely chopped
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⅓ cup water
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2 tablespoons gochujang
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2 tablespoons reduced-sodium soy sauce
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1 tablespoon light brown sugar
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2 (8.8-ounce) packages precooked microwavable brown rice
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2 tablespoons chopped fresh cilantro
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2 tablespoons rice vinegar
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4 lime wedges
Method
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Heat oil in a large skillet over high heat, swirling to coat. Add pork; cook 5 minutes or until browned, stirring to crumble. Add white onion, 1/4 cup scallions and garlic; cook 4 minutes. Add 1/3 cup water; cook 1 minute, scraping pan to loosen browned bits. Remove from heat; stir in remaining 1/2 cup scallions, gochujang, soy sauce and brown sugar.
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Heat rice according to package directions.
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Place pork mixture and rice in bowls; top with cilantro and vinegar, and serve with lime wedges.
