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Korean-Style Pork and Rice


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Rate this recipe 4.5/5 (17 Votes)


  • 2 tbsp toasted sesame oil
  • 12 oz lean ground pork
  • 3/4 cup finely chopped white onion
  • 3/4 cup chopped green onions, divided
  • 4 garlic cloves, finely chopped
  • 1/3 cup water
  • 2 tbsp gochujang sauce (such as Annie Chun's)
  • 2 tbsp reduced-sodium soy sauce
  • 1 tbsp light brown sugar
  • 2 (8.8-oz) pkg precooked brown rice (such as Uncle Ben's)
  • 2 tbsp chopped fresh cilantro
  • 2 tbsp rice vinegar
  • 4 lime wedges


Servings 4


Step 1

Heat oil in a large skillet over high. Add pork; cook 5 minutes or until browned, stirring to crumble. Add white onion, 1/4 cup green onions, and garlic; cook 4 minutes. Add 1/3 cup water; cook 1 minute, scraping pan to loosen browned bits. Remove from heat; stir in remaining 1/2 cup green onions, gochujang, soy sauce and brown sugar. Heat rice according to directions. Place 1/2 cup pork mixture and 3/4 cup rice in each of 4 bowls; top with cilantro, vinegar, and lime wedges.

Cal 429; fat 17.4g (sat 4g, mono 2.7g, poly 2.9g); pro 23g; carb 49g; fiber 5g; sugar 7g; chol 64mg; iron 1mg; sod 532mg; calc 30mg


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