Spicy Pork Rice Bowls

Ingredients

• 3 cup Cooked white rice (For serving; the source title indicates rice bowls, but no rice quantity or variety is specified.)
• 1 lb Ground pork
• 0.5 Yellow onion (Diced or finely chopped.)
• 2 cloves Garlic (Minced.)
• 0.5 tbsp Fresh ginger (Minced.)
• 3 tbsp Soy sauce
• 2 tbsp Gochujang
• 1 tbsp Brown sugar
• 1 tsp Sesame oil
• 2 tsp Mirin
• Neutral cooking oil (For frying the pork, if needed; amount not specified in the source.)

Steps

1. 1

   Prepare or warm the cooked rice and set it aside for serving.

2. 2

   In a small bowl, combine the soy sauce, gochujang, brown sugar, sesame oil, and mirin. Stir until the brown sugar is incorporated and the sauce is evenly mixed.

3. 3

   Heat a large skillet over medium-high heat. Add the ground pork and spread it into an even layer. Cook, breaking it into small crumbles, until it is mostly cooked through and has developed browned, crispy edges, about 7–10 minutes. Add a small amount of neutral oil only if the pan is dry.

4. 4

   Add the chopped onion, minced ginger, and minced garlic to the skillet with the pork. Stir and cook for about 1 minute, until the aromatics are fragrant and the onion begins to soften.

5. 5

   Pour the prepared sauce over the pork mixture. Stir thoroughly so the sauce coats the meat and aromatics, then cook for 2–4 minutes, until bubbling and slightly thickened and the pork is fully cooked.

6. 6

   Spoon the saucy pork over the cooked rice and serve hot.

Notes

The source does not specify a rice quantity, cooking oil amount, garnish, or additional toppings. For food safety, cook ground pork to an internal temperature of 160°F (71°C).

Nutrition per serving

• main
• rice bowl
• meal prep
• spicy
• quick dinner
• stovetop
• takeout-style