Gochujang Pork Rice Bowl

Make gochujang pork rice bowl, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Pork mince, 5% fat (Weighed raw.)
1 tbsp, about 18 g Gochujang
2 tsp (10 g) Tamari
2 cloves, about 6 g Garlic
1 tsp, about 4 g Toasted sesame oil
60 g Carrot
80 g Spinach
60 g Cucumber
1 large, about 55 g Egg
150 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
4 g Sesame seeds
20 g Spring onion
Ingredient notes on the recipe page.

METHOD
1. Fry the pork in a dry non-stick pan over a high heat, breaking it up, until browned and starting to crisp. Add the garlic, gochujang and tamari and stir for a minute until the meat is coated and sticky.
2. Wilt the spinach in a separate pan with a splash of water, squeeze it dry and toss it with half the sesame oil and a pinch of salt.
3. Fry the egg in the rest of the sesame oil until the white is set and the yolk still runs.
4. Put the rice in a bowl and arrange the pork, spinach, julienned carrot and sliced cucumber in sections on top. Set the egg in the middle and finish with sesame seeds and spring onion.

Contains gluten cereals, eggs, soya and sesame.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/gochujang-pork-rice-bowl

AI-generated images illustrating the recipe.

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