Description
Savor a delicious Korean-inspired pork bowl with tender marinated pork shoulder, colorful vegetables, and fluffy rice. This dish is perfect for a quick weeknight dinner or meal prep, delivering bold flavors and satisfying textures in every bite.
Ingredients
Scale
- 1 pound pork shoulder, thinly sliced
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon gochugaru (Korean red chili flakes)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 4 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 tablespoon vegetable oil
- 1 cup onion, thinly sliced
- 1 cup bell pepper, thinly sliced (any color)
- 1 cup zucchini, thinly sliced
- 2 green onions, chopped (for garnish)
- 1 tablespoon sesame seeds (for garnish)
- 4 cups cooked rice (white or brown)
Instructions
- In a large mixing bowl, combine the gochujang, gochugaru, soy sauce, sesame oil, sugar, minced garlic, and grated ginger. Stir well until all the ingredients are fully incorporated.
- Add the thinly sliced pork shoulder to the marinade. Make sure each piece is well-coated. You can use your hands or a spatula for this.
- Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes. For best results, marinate for a few hours or overnight.
- Heat a large skillet or wok over medium-high heat. Once hot, add the vegetable oil and swirl it around to coat the bottom of the pan.
- Add the marinated pork to the skillet in a single layer. You may need to do this in batches. Let it sear for about 2-3 minutes without stirring for caramelization.
- After the initial sear, stir the pork and cook for an additional 3-4 minutes until cooked through and slightly crispy, with golden brown edges.
- Remove the pork from the skillet and set it aside on a plate, keeping it warm.
- In the same skillet, add the sliced onions, bell peppers, and zucchini. Add more oil if needed to prevent sticking.
- Sauté the vegetables for about 5-7 minutes, stirring occasionally, until tender but still crisp.
- Return the cooked pork to the skillet, toss everything together, and heat through for another 2-3 minutes.
- Place a generous scoop of cooked rice in each bowl (about 1 cup per serving).
- Spoon the spicy pork and vegetable mixture over the rice, ensuring a good mix for each serving.
- Sprinkle chopped green onions and sesame seeds on top for garnish.
- For extra spice, drizzle more gochujang on top or serve it on the side for dipping.
Notes
- For a milder version, reduce the amount of gochujang and gochugaru.
- Feel free to customize the vegetables based on your preference or seasonal availability.
- This dish can be made ahead of time and stored in the refrigerator for meal prep.
- Prep Time: 30 minutes
- Cook Time: 20 minutes