Gochujang Pork Bulgogi Pot Rice recipe - ingredients, nutrition and when to eat it
This pot rice is made by cooking rice together with pork stir-fried in a gochujang sauce.
This pot rice is made by cooking rice together with pork stir-fried in a gochujang sauce. The spicy-sweet pork pairs with fluffy rice for a hearty one-bowl meal, perfect for an evening when you’re craving a warm dinner.
Rice bowls · 35 minutes to cook
Nutrition (per 273.8g serving): 370.8 kcal · protein 25g · carbohydrate 39.4g · fat 11.7g · sodium 899.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: The amount of water for pot rice can vary slightly depending on how long the rice has soaked and the pot you use. If the rice seems too firm, add a tablespoon or two of water while it steams.
Tips: Stir-fry the pork in a pan first rather than simmering the sauce for too long, so it stays juicy when served over the rice.
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Ingredients (1 serving)
- Rice — 0.2 cup
- Pork shoulder — 100 g
- Gochujang — 1 Tbsp
- Onion — 0.3 pc
- Green onion — 0.2 pc
- Garlic — 1 pc
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Water — 0.2 cup