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Spicy Korean pork bowl
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Spicy Korean pork over cauliflower rice for a healthy twist.
Ingredients:
  • 2 tsp gochujang paste
  • 21.00 gm soy sauce, plus extra, to serve
  • 2 tsp mirin
  • 500g lean pork fillet, fat trimmed
  • 40.00 ml rice wine vinegar
  • 1 carrot, cut into noodles using a spiraliser
  • 1 red capsicum, deseeded, thinly sliced
  • 4 large radishes, thinly sliced
  • 1 cucumber, cut into noodles using a spiraliser
  • 1 small head cauliflower, broken into florets
  • 2 tsp sesame oil
  • 80g baby spinach, to serve
  • Lime cheeks, to serve
  • 3.00 gm sesame seeds, toasted, to serve
Instructions:
  • In a shallow dish, mix together gochujang paste, soy sauce, mirin, and minced garlic. Add the pork and ensure it is evenly coated with the marinade. Cover the dish and let it marinate for 20 minutes.
  • Preheat your oven to 180C/160C fan forced. Line a baking tray and place a wire rack on top. In a large frying pan over high heat, brown the pork on each side for 1-2 minutes. Transfer the pork to the prepared rack, brush with the remaining marinade, and roast for 12-15 minutes until cooked just how you like it. Transfer to a plate and cover before serving.
  • In a bowl, mingle rice vinegar, sugar, and a pinch of salt. Toss in the carrot, capsicum, radish, and cucumber. Let it sit for 5 minutes.
  • Pulse cauliflower in a food processor until it resembles rice. Microwave until tender, then drain. Finish by tossing with sesame oil.
  • Present a dish of sliced pork paired with cauliflower rice, pickles, spinach, and lime. Garnish with sesame seeds and an extra drizzle of soy sauce for an added burst of flavor.

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