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Spicy Gochujang Pork and Rice Bowls with Spicy Greens

I was actually inspired by Bon Appétit for this pork and rice bowls recipe. I absolutely love a good, spicy gochujang sauce and I especially love gochujang pork with delicious, fluffy white rice! This spicy gochujang pork and rice seema like a lot of assembly work but the recipe comes together pretty easily, especially since you only need one skillet for the pork and greens and one saucepan for the rice. If you can solicit help for the prep, I recommend it!

The rice in this gochujang pork and rice bowl is seasoned lightly with vinegar, salt, and toasted sesame seeds for a perfect accent to the saucy, spicy pork and the spicy, aromatic spinach.


Serves: 4

Cost: $

Skill Level: Intermediate

Time to Make: 45-55 minutes


1 pound pork tenderloin

2 teaspoons vegetable oil

1 cup uncooked white rice

2 teaspoons unseasoned rice vinegar

2 teaspoons toasted sesame seeds

Salt and pepper to taste

4 scallions, divided


2 tablespoons gochujang (Or, use sriracha if you can’t find gochujang)

1 tablespoon hot water

1 tablespoon soy sauce

1 teaspoon white sugar


1 red Fresno chili pepper

1 medium shallot

4 garlic cloves

1” piece of fresh ginger

2 large carrots

1/4 cup water

2 cups fresh baby spinach

Salt and pepper to taste

For Garnish:

Reserved scallion greens, toasted sesame seeds, and more gochujang (or sriracha)


Prepare Ingredients: Preheat oven to 425ºF. Pat the pork dry and set aside. Prepare the rice according to package instructions and fluff with a fork. Keep warm. Trim the scallions and rinse. Thinly all 4 scallions, keeping the white parts and green parts separate. Reserve a pinch of scallion greens for garnish and set aside. Divide the remaining scallion greens into two piles. (You’ll use half the scallion greens for the sauce and half for the rice.) Thinly slice the chili pepper (remove seeds if desired). Peel and thinly slice the shallot. Peel and mince the garlic cloves. Peel the ginger and use the back of your knife to mash the ginger into the cutting board to break it apart and then mince. Peel the carrots and slice thinly on an angle.

Cook the Pork: In a large, oven-proof skillet, heat the vegetable oil over medium-high until very hot. Pat the pork dry once more and season with salt and pepper all over. Transfer to the hot oil and cook each side for about 3 minutes on each side until well-browned all over. Transfer to the oven and roast for 10-15 minutes more or until the pork registers 145ºF at the thickest part. Remove and rest for 10 minutes and keep warm. Return the skillet to the stove, leaving the oil and browned bits in the skillet.

While the pork is cooking, prepare the sauce and rice, as follows.

Prepare the Gochujang Sauce: In a medium mixing bowl, combine the gochujang, soy sauce, hot water, and sugar and whisk to combine until the sugar is dissolved. Add half the sliced scallion greens. Set aside.

Prepare the Seasoned Rice: Transfer the cooked rice to a bowl and add the vinegar, toasted sesame seeds, and the other half of the scallion greens. Season with salt and toss to combine. Taste and add more vinegar, sesame seeds, or salt to your preference. Keep warm.

Prepare the Spicy Spinach: Return the skillet used for the pork to medium-high. Add the sliced shallot,  minced ginger, and sliced chili pepper to the skillet and cook for 1 minute until just beginning to soften. Add the thinly sliced white parts of the scallions and the minced garlic and cook, stirring frequently for 30-45 seconds more. Add the carrots and cook for 4-5 minutes until just beginning to soften. Turn the heat to high and continue cooking until the carrots just begin to turn brown around the edges, about 2-3 minutes more. Add 1/4 cup water and reduce heat to medium, scraping up any browned bits stuck to the bottom of the pan. Cook for a few more minutes until the carrots are soft but still a bit crunchy. Add the baby spinach and cook until just wilted about 1-3 minutes. Remove from heat.

Right Before Serving: Very thinly slice the pork and toss in the gochujang sauce.

To Serve: Divide the seasoned rice between bowls and arrange the gochujang pork and spicy spinach on top. Garnish each bowl with the reserved scallion greens, more toasted sesame seeds if desired, and additional gochujang if desired. Enjoy!

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