Spicy Korean Pork Bowl

Ingredients

• 1½ lb pork shoulder (boston butt), thinly sliced
• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 4 clove garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp brown sugar
• 1½ cup white rice
• 3 cup water
• 2 carrots, julienned
• 1 cucumber, julienned
• 1 cup kimchi (optional)
• 2 green onions, sliced (optional)
• 1 tsp sesame seeds (optional)
• 1 tbsp vegetable oil

Steps

1. In a medium bowl, combine gochujang, soy sauce, sesame oil, rice vinegar, minced garlic, grated ginger, and brown sugar. Add the thinly sliced pork and toss to coat. Marinate for at least 15 minutes, or up to 30 minutes.
2. Rinse white rice thoroughly. In a saucepan, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
3. While rice cooks, heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated pork in a single layer and cook for 3-5 minutes per side, or until browned and cooked through. You may need to cook in batches to avoid overcrowding the pan.
4. Fluff the cooked rice with a fork. Divide the rice among four serving bowls.
5. Top each bowl with a generous portion of the cooked spicy pork.
6. Arrange julienned carrots and cucumber alongside the pork. Add kimchi if desired.
7. Garnish with sliced green onions and sesame seeds, if using, before serving.