Korean · Dinner
Spicy Pork Rice Bowl
Lean pork tenderloin marinates in gochujang, garlic, and ginger, then sears in a hot skillet with minimal oil before spooning over brown rice with sautéed cabbage, carrots, and scallions. Sweetened with a touch of honey, finished with sesame seeds for a lighter version of the classic Korean spicy pork bowl.
$5
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
372Calories
36.4gProtein
10.6gFat
33.1gCarbs
11.8gSugar
3.9gFiber
812mgSodium
112mgChol
2.6gSat Fat
890mgPotassium
75mgCalcium
2.6mgIron
0.9mcgVitamin B12
28mgVitamin C
Goes well with
Korean Pale Ale or Light Lager
local
Yujancha (Citrus Tea)
international
gluten-free-adaptable
protein-rich
low-calorie
low-calorie
Instructions
1
Prep
Slice the pork tenderloin against the grain, mince garlic, grate ginger, and julienne carrot and cabbage.
2
Marinate
Combine pork with gochujang, garlic, ginger, honey, soy sauce, rice vinegar, and sesame oil; cover and marinate in the fridge for 20 minutes.
3
Sear
Heat vegetable oil in a nonstick skillet over medium-high heat; sear the marinated pork in a single layer for 4 to 5 minutes until the edges caramelize and meat is opaque throughout.
4
Plate
Spoon brown rice into a bowl, top with sautéed cabbage and carrot, arrange pork over vegetables, scatter scallion and sesame seeds over top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g pork tenderloin
- 2 tbsp2 tbsp gochujang
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp honey
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sesame oil
- 1 cup170g cooked brown rice
- 150g150g cabbage
- 60g60g carrot
- 22 scallion
- 1 tsp1 tsp sesame seeds
- 2 tsp2 tsp vegetable oil
- pinch of salt
