Korean pork mince rice bowls
Sweet, spicy gochujang pork mince over rice with crunchy cucumber.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Pork mince500 g
- Gochujang chilli paste40 g
- Soy sauce30 ml
- Garlic3 cloves
- Basmati rice320 g
- Cucumber1 cucumber
- Spring onions1 bunch
- Free-range eggs4 eggs
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, granulated sugar. Missing any? You can add them to your shop on the shopping list.
Usually contains: Gluten, Soya, Egg.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Put the rice on to cook following the pack instructions.320 g basmati rice
- Heat a frying pan over a high heat and fry the pork mince for 6 to 8 minutes, breaking it up, until browned with no pink left. Grate in the garlic, then add the gochujang, the soy sauce and a tablespoon of sugar. Cook for 3 minutes until sticky.500 g pork mince40 g gochujang chilli paste30 ml soy sauce3 cloves garlic
- Fry the eggs in a little oil in another pan for 3 minutes.4 eggs
- Slice the cucumber and spring onions. Serve the pork on the rice with the cucumber, the spring onions and a fried egg.1 cucumber1 bunch spring onions
Use less gochujang for children and stir in more for the grown-ups at the table.
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