Easy Korean-Style Pork and Rice Bowls

korean beef bowls made using 12.5 inch induction 21 stainless steel coated fry pan

 korean pork and rice bowls in induction 21 stainless steel 12.5 inch coated fry oan

Yields: 4 servings
Prep time: 5 min
Cook time: 30 min


Ingredients
• 2 Tablespoons sesame oil
• 16 ounces ground pork
• 1 cup white onion (chopped)
• ¾ cup green onions (sliced)
• ¾ cup carrots (shredded)

• 5 garlic cloves (chopped)
• 3 tablespoons gochujang sauce
• 4 tablespoon soy sauce
• 2 tablespoons brown sugar
• 2 cups uncooked rice
• 1 lime (for topping)
• 2 tablespoons fresh cilantro (for topping)

 

TOOLS NEEDED:  CLICK TO BUY 

INDUCTION 21 CERAMIC COATED STEEL FRY PAN (12.5 IN.)

INDUCTION 21 STEEL SAUCEPAN WITH STRAINER (2.5 QT.)

 

1. Heat oil in fry pan over medium-low. Add the pork, use spatula to break up. and cook until browned (about 5-7 minutes.) 
*Be sure not to use metal spatula on the ceramic coated pan.

id21 stainless steel ceramic coated fry pan used of korean pork and rice bowl

  2. Add ½ cup water to the cooked pork. Then add white onion, green onion, garlic, and carrots. Stir to combine. Turn heat down to low. Cook for 7 minutes.

induction 21 coated 12.5 inch fry pan for pork and rice bowls 

   3. Bring 4 cups of water to a boil in the pour-spout saucepan (using measurement markings inside pan) over medium-high heat. Add the rice, cover with lid, and turn heat down to medium-low. Cook until water is absorbed. (About 15 minutes.)

rice in id 21 stainless steel sauce pan with pour spout and strainer lid

 4. In a small bowl, mix together the gochujang sauce, soy sauce, and brown sugar. Pour onto meat and stir.

5. Plate rice and top with pork and vegetables. Squeeze fresh lime juice on top if desired along with extra green onions!

final rice and pork plated

  

   Enjoy! 

 

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