Photo: Jennifer Causey
Gochujang is a spicy, deeply savory sauce made from Korean chiles, fermented soybeans, and salt. It adds a mild heat to the finished dish so kids can still enjoy. Use the sauce as a marinade or baste for grilled meats, a dipping sauce for kebabs, or a stir-in for sandwich spreads. The pork mixture would also be fantastic in an East-meets-West sloppy joe: Pile on a toasted hoagie roll with a carrot and radish slaw, sliced green onions, and a squeeze of fresh lime.
How to Make It
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.
Step 2
Heat rice according to directions.
Step 3
Place 1/2 cup pork mixture and 3/4 cup rice in each of 4 bowls; top with cilantro, vinegar, and lime wedges.
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Delicous!