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Quick Gochujang Pork & Rice Bowls

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

Deeply savory gochujang adds a mild heat to these quick-cooking grain bowls. Look for gochujang, a fermented red pepper paste, in Asian markets or in the Asian foods aisle of your local supermarket. Leftover brown rice can also be used in these grain bowls.

Ingredients:
  • 2 tablespoons toasted sesame oil
  • 12 ounces lean ground pork
  • ¾ cup finely chopped white onion
  • ¾ cup chopped scallions, divided
  • 4 garlic cloves, finely chopped
  • ⅓ cup water
  • 2 tablespoons gochujang
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon light brown sugar
  • 2 (8.8-ounce) packages precooked microwavable brown rice
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons rice vinegar
  • 4 lime wedges
Directions:
  1. Heat oil in a large skillet over high heat, swirling to coat. Add pork; cook 5 minutes or until browned, stirring to crumble. Add white onion, 1/4 cup scallions and garlic; cook 4 minutes. Add 1/3 cup water; cook 1 minute, scraping pan to loosen browned bits. Remove from heat; stir in remaining 1/2 cup scallions, gochujang, soy sauce and brown sugar.
  2. Heat rice according to package directions.
  3. Place pork mixture and rice in bowls; top with cilantro and vinegar, and serve with lime wedges.
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