Oven-Baked Korean-Style Pork Rice Bowl
Prepped in just 5 mins, this Korean-style rice bowl is packed with spicy, garlicky flavour. You'll pair punchy pork stew with sticky rice and a creamy twist on pickled cucumber salad. Garnish with sesame seeds for a winner dinner.
Ingredients for 2 people
Cooking for 4? Double each ingredient
You'll also need
Salt, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 4] portion recipe.
Before you begin...
This recipe takes around 5 min [10 min] to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg
Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil
Now, let's get started!
Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle
Heat a large, wide-based, hob-safe oven-proof casserole dish with a matching lid, with a drizzle of vegetable oil over a high heat
Once hot, add the pork mince (remove the paper if required!) to the dish and cook for 1-2 min or until lightly browned
Whilst the mince is browning, deseed the pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into chunks
Crush the garlic cloves open by squashing them with the side of a knife and remove the skins
Add the crushed garlic and chopped pepper to the dish with 150ml [250ml] boiled water
Add the soy sauce, mirin, chicken stock mix and 3/4 of the gochujang paste (can't handle the heat? Go easy!), then stir it all together and bring to the boil over a high heat
Cover with a lid and put it in the oven for 20 min or until the pork is cooked through (no pink meat!) – this is your oven-baked Korean-style pork
Meanwhile, add the sushi rice to an oven-proof dish with a pinch of salt and 250ml [500ml] boiled water
Cover tightly with tin foil and put the dish in the oven for 25 min or until all the water is absorbed and the rice is cooked – this is your sticky rice
While the rice is cooking, cut the cucumber in half lengthways, then slice finely
Add the chopped cucumber to a bowl with the rice vinegar, mayo and the remaining gochujang paste (not a fan of spice? Just add a little!) and give everything a good mix up – this is your gochujang cucumber
Once cooked, remove the oven-baked Korean-style pork from the oven and leave it to cool (lid on) for 4-5 min (this helps the flavours to develop), then give everything a good mix up
Set the oven-baked Korean-style pork in the centre of the table, ready to share
Serve the sticky rice and gochujang cucumber to the side
Garnish the sticky rice with the black sesame seeds and drizzle any remaining gochujang sauce over the cucumber
Let everyone dig in!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, fish, gluten, mustard, nut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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