Gochujang Pulled Pork Rice Bowls
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
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 grated fresh ginger
Bowls
- 120 g 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
Instructions
- Whisk together soy sauce, gochujang, honey, rice vinegar, sesame oil, garlic, and ginger.
- Add pulled pork to a skillet over medium heat.
- Pour sauce over the pork and cook until heated through and coated.
- Divide rice between two bowls.
- Top with cucumber, carrot, edamame, green onions, and pickled red onions.
- Add the sticky pulled pork.
- Garnish with sesame seeds and serve.