Korean Pork and Kimchi Rice Bowls

Flavorful ground pork stir-fried with tangy kimchi, fresh zucchini, and sweet-spicy gochujang sauce served over fluffy white rice.

• Prep: 10 min
• Cook: 12 min
• Total: 22 min
• Servings: 5
• Cuisine: Korean
• Difficulty: Easy

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar
• Low-Calorie

Tags

• stir-fry
• spicy
• savory
• quick
• comfort food
• tangy

Ingredients

• 1.5 pound ground pork
• 1 zucchini (medium, cut into thin half-moons)
• 1 cup cabbage kimchi (drained and chopped)
• 3 clove garlic (minced)
• 2 tablespoon gochujang
• 2 tablespoon low-sodium soy sauce
• 1 tablespoon honey
• 1 tablespoon toasted sesame oil
• 4 cup white rice (cooked)
• 2 green onions (thinly sliced)
• 1 tablespoon toasted sesame seeds

Instructions

1. In a small dish, mix together 2 tablespoons gochujang, 2 tablespoons low-sodium soy sauce, 1 tablespoon honey, and 1 tablespoon toasted sesame oil.
2. Place a large skillet over medium-high heat. Add 1 1/2 pounds ground pork and 3 minced cloves garlic. Cook for 5 to 6 minutes, breaking the meat apart with a spoon until no longer pink.
3. Add 1 sliced zucchini and 1 cup chopped kimchi to the skillet. Cook for 3 minutes until the zucchini is tender-crisp.
4. Pour the gochujang sauce mixture over the pork and vegetables. Toss continuously for 2 minutes until glossy and heated through.
5. Divide 4 cups cooked white rice among 5 lunch containers. Top with the pork mixture, then garnish with 2 sliced green onions and 1 tablespoon toasted sesame seeds.

Notes

Keeps refrigerated for up to 4 days; the kimchi flavors infuse deeper into the pork as it rests.

Nutrition (per serving)

• Calories: 485
• Protein: 31 g
• Carbohydrates: 48 g
• Fat: 18 g
• Fiber: 2 g
• Sodium: 710 mg
• Saturated Fat: 5.5 g
• Sugar: 6 g
• Cholesterol: 85 mg