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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.

Adam Hickman
Recipe by Cooking Light March 2017

Gallery

Credit: Jennifer Causey

Recipe Summary

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

429 calories; fat 17.4g; saturated fat 4g; mono fat 2.7g; poly fat 2.9g; protein 23g; carbohydrates 49g; fiber 5g; cholesterol 64mg; iron 1mg; sodium 532mg; calcium 30mg; sugars 7g; added sugar 5g.
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