These Gochujang Pulled Pork Rice Bowls are one of those meals that feels way more impressive than the effort required to make it. Tender leftover pulled pork gets tossed in a sweet, spicy, and savoury gochujang sauce, then served over fluffy rice with crisp vegetables and plenty of fresh toppings.

It’s the perfect way to transform leftovers into an easy dinner you’ll actually make again.

Why You’ll Love It

A delicious way to use up leftover pulled pork.
Ready in about 20 minutes.
Sweet, spicy, savoury, and packed with flavour.
Loaded with fresh vegetables and protein.
Perfect for meal prep.
Easily customizable with your favourite toppings.

Recipe Summary

Tender pulled pork is reheated in a sticky gochujang sauce made with soy sauce, honey, garlic, ginger, and sesame oil. It’s served over rice and topped with cucumber, carrot, edamame, pickled red onions, green onions, and sesame seeds for a satisfying bowl packed with texture and flavour.

Ingredients

For the Pulled Pork

2 cups leftover pulled pork
20 ml soy sauce
20 ml gochujang
13 ml honey or brown sugar
10 ml rice vinegar
7 ml sesame oil
2 garlic cloves, minced
1 tsp freshly grated ginger

For the Bowls

120g cooked jasmine rice or short-grain rice
1 cucumber, thinly sliced
1 carrot, julienned or grated
2 green onions, sliced
Pickled red onions
Shelled edamame
Sesame seeds

Ingredient Notes & Substitutions

Leftover pulled pork works perfectly because it quickly absorbs the sauce.
Gochujang adds spice, sweetness, and depth of flavour. Adjust to your heat preference.
Jasmine rice provides a fluffy texture, while short-grain rice offers a more traditional sticky texture.
Store-bought pickled onions work well if you’re short on time.
Add avocado for extra creaminess.

Instructions

Step 1: Prepare the Sauce

In a small bowl, combine:

Soy sauce
Gochujang
Honey or brown sugar
Rice vinegar
Sesame oil
Garlic
Ginger

Whisk until smooth.

Step 2: Reheat the Pork

Add the pulled pork to a skillet over medium heat.

Pour the sauce over the pork and toss until evenly coated.

Cook for 4-5 minutes, stirring frequently, until the pork is heated through and the sauce becomes glossy and slightly sticky.

Step 3: Prepare the Bowls

Divide the cooked rice between two bowls.

Arrange the cucumber, carrot, edamame, green onions, and pickled red onions around the rice.

Step 4: Assemble

Top each bowl with the sticky pulled pork.

Finish with sesame seeds and additional green onions if desired.

Serve immediately.

Serving Suggestions

Serve with steamed dumplings.
Pair with a simple cucumber salad.
Add kimchi for extra flavour.
Top with a fried egg for even more protein.
Serve with extra gochujang on the side.

Pro Tips

Let the sauce simmer briefly with the pork to develop a sticky glaze.
Slice the vegetables thinly for the best texture.
Prep the toppings while the pork reheats for an ultra-fast dinner.
Double the sauce if you like extra flavour on your rice.

Storage & Reheating

Refrigerator

Store components separately in airtight containers for up to 4 days.

Reheating

Reheat the pork and rice separately until warmed through, then assemble the bowls fresh.

FAQs

Can I use another protein?

Absolutely. This sauce works well with chicken, beef, tofu, or shrimp.

Is gochujang spicy?

It has a mild to moderate heat level with a slightly sweet and savoury flavour.

Can I make this for meal prep?

Yes. Store the pork, rice, and toppings separately and assemble when ready to eat.

What rice works best?

Jasmine rice and short-grain rice both work beautifully in this recipe.