The finished recipe. Gochujang Pork Rice BowlIngredients 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 CarrotIngredients 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 onionStep 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 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 3. Fry the egg in the rest of the sesame oil until the white is set and the yolk still runs.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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