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Korean-Style Pork and Rice

Photo: Jenn Causey
Total time 20 mins
Yield

Serves 4

Deeply savory gochujang adds a mild heat to the finished dish so kids can still enjoy; look for it on the Asian foods aisle.  

Ingredients

  • 2 tablespoons toasted sesame oil
  • 12 ounces lean ground pork
  • 3/4 cup finely chopped white onion
  • 3/4 cup chopped green onions, divided
  • 4 garlic cloves, finely chopped
  • 1/3 cup water
  • 2 tablespoons gochujang sauce (such as Annie Chun's)
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon light brown sugar
  • 2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben's)
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons rice vinegar
  • 4 lime wedges

Nutrition Information

  • calories 429
  • fat 17.4 g
  • satfat 4 g
  • monofat 2.7 g
  • polyfat 2.9 g
  • protein 23 g
  • carbohydrate 49 g
  • fiber 5 g
  • cholesterol 64 mg
  • iron 1 mg
  • sodium 532 mg
  • calcium 30 mg
  • sugars 7 g
  • Est. Added Sugars 5 g

How to Make It

  1. Heat oil in a large skillet over high. Add pork; cook 5 minutes or until browned, stirring to crumble. Add white onion, 1/4 cup green onions, 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 green onions, gochujang, soy sauce, and brown sugar.
  2. Heat rice according to directions.
  3. Place 1/2 cup pork mixture and 3/4 cup rice in each of 4 bowls; top with cilantro, vinegar, and lime wedges.