Gochujang Glazed Pork Bowl

Ingredients

Steps

1. Step 1

   Preheat oven to 425°F. Toss the sliced carrots, zucchini, and red bell pepper with 2 tbsp sesame oil, salt, and pepper on a sheet pan. Spread in a single layer and roast for 20-25 minutes, until tender and lightly caramelized.

   • 2 largelarge carrots, peeled and sliced
   • 2 largelarge zucchini, sliced
   • 1red bell pepper, sliced
   • 1 tbspsesame oil

2. Step 2

   Meanwhile, prepare the gochujang glaze. In a small bowl, whisk together 1 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp sesame oil, and 0.5 tsp Korean chili flakes until smooth.

   • 1 tbspgochujang
   • 2 tbspsoy sauce
   • 1 tbspbrown sugar
   • 1 tbsprice vinegar
   • 1 tbspsesame oil
   • ½ tspKorean chili flakes (gochugaru)

3. Step 3

   In a large skillet, heat 1 tbsp sesame oil over medium-high heat. Add the sliced pork and cook for 3-4 minutes per side, until browned and cooked through. Brush the gochujang glaze over the pork during the last minute of cooking.

   • 1 ¼ lbpork shoulder, thinly sliced
   • 1 tbspsesame oil
   • 1 tbspgochujang

4. Step 4

   Prepare the kimchi slaw. In a small bowl, mix together 1 cup chopped kimchi, 0.25 cup thinly sliced green onions, and 1 tbsp toasted sesame seeds.

   • 1 cupkimchi, chopped
   • ¼ cupgreen onions, thinly sliced
   • 1 tbsptoasted sesame seeds

5. Step 5

   Cook 2.5 cups white rice according to package instructions. Serve the gochujang glazed pork over the rice, topped with roasted vegetables, kimchi slaw, and additional green onions if desired.

   • 2 ½ cupwhite rice