Dinner

Gochujang Pork Rice Bowl

Name: Gochujang Pork Rice Bowl
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 150 g Pork mince, 5% fat; 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; 4 g Sesame seeds; 20 g Spring onion

Pork mince fried crisp with gochujang and sesame, over rice with carrot, spinach, cucumber and a fried egg. 49 g of protein for 633 kcal.

Calories: 633kcal
Protein: 49g
Fat: 20g
Carbs: 63g

Per serving, makes 1. 20 minutes of work. Published 8 September 2026.

Allergens

Gluten
Eggs
Soya
Sesame

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Gochujang Pork Rice Bowl, plated and ready to serve. — The finished recipe. Gochujang Pork Rice Bowl

Ingredients 1 to 6 for gochujang pork rice bowl arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 12 for gochujang pork rice bowl arranged separately on a dark worktop. — Ingredients 7 to 12. 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

Gochujang Pork Rice Bowl, preparation step 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. — Step 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.

Gochujang Pork Rice Bowl, preparation step 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. — Step 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.

Gochujang Pork Rice Bowl, preparation step 3: Fry the egg in the rest of the sesame oil until the white is set and the yolk still runs. — Step 3. Fry the egg in the rest of the sesame oil until the white is set and the yolk still runs.

The finished gochujang pork rice bowl. — Step 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.

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Ingredients

Pork mince, 5% fat150 g
Weighed raw.
Gochujang1 tbsp, about 18 g
Tamari2 tsp (10 g)
Garlic2 cloves, about 6 g
Toasted sesame oil1 tsp, about 4 g
Carrot60 g
Spinach80 g
Cucumber60 g
Egg1 large, about 55 g
Cooked white rice150 g
Cooked weight. About 50 g of dry rice becomes 130 g cooked.
Sesame seeds4 g
Spring onion20 g

Method

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.
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.
Fry the egg in the rest of the sesame oil until the white is set and the yolk still runs.
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.

Worth knowing

Gochujang is a fermented chilli paste and is sold in most large supermarkets now. One tablespoon is 45 kcal and mostly sugar, which is what makes the pork go sticky.
The egg is worth its 80 kcal. Broken into the rice it becomes the sauce for the whole bowl.

Other dinner recipes that share ingredients with this one, or every dinner at 600 calories a serving and over.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.