Korean Spicy Pork Bowls

This Korean spicy pork bowl has become my weeknight savior when I'm craving bold flavors without complicated techniques. The gochujang-marinated pork caramelizes beautifully, creating irresistible sweet-spicy bites that transform simple rice and noodles into something extraordinary.

I first made these bowls when trying to recreate a dish from our favorite Korean restaurant that closed. My children initially hesitated at the vibrant red sauce but now request these bowls weekly, eagerly competing to see who can handle the most sriracha mayo.

Ingredients

• Pork loin: Sliced thin creates tender quick cooking pieces perfect for absorbing marinade
• Gochujang: Korean chili paste providing the signature spicy sweet flavor foundation look for it in the international aisle
• Fresh ginger and garlic: Aromatic base that brings authentic depth
• Grated pear and apple: Natural tenderizers that also add subtle sweetness
• Soy sauce: Brings umami depth and saltiness
• Sesame oil: Adds nutty aromatic notes that define Korean cooking
• Rice noodles and white rice: Provide the perfect vehicle for soaking up the flavorful sauce
• Sriracha mayo: Adds creamy heat contrast get store bought to simplify preparation
• Green onions: Bring fresh sharp bite and beautiful color contrast

Step-by-Step Instructions

Prepare the marinade:

Combine gochujang, minced garlic, grated ginger, grated onion, grated pear, grated apple, soy sauce, sesame oil, sugar, green onions and pepper in a bowl, whisking thoroughly until completely incorporated. The texture should be thick but pourable, with the fruit providing natural sweetness that balances the spice.

Marinate the pork:

Place thinly sliced pork loin in a large ziplock bag and pour the marinade over it. Seal the bag and massage gently to ensure every piece is thoroughly coated. The thin slices allow maximum flavor penetration. Refrigerate for at least 6-8 hours, but overnight marination delivers the most flavorful results as the enzymes in the fruit help tenderize the meat.

Cook the pork:

Heat a large skillet over medium high heat until hot. Add the marinated pork along with the marinade and cook for about 5-7 minutes, stirring frequently. The marinade will reduce and caramelize, creating a glossy coating on the pork. The meat is done when it reaches 145°F and develops delicious charred edges.

Prepare bowl components:

Cook rice noodles according to package directions, usually requiring just a brief soak in hot water. Prepare white rice using your preferred method. Having these ready before cooking the pork ensures everything can be assembled while hot.

Assemble the bowls:

Layer cooked white rice at the base of each serving bowl. Add a portion of prepared rice noodles on top. Arrange the cooked spicy pork over the noodles. Drizzle with sriracha mayo and teriyaki sauce. Finish with a sprinkle of white sesame seeds and sliced green onions.

Save

The gochujang is absolutely essential and shouldn't be substituted. I learned this the hard way when trying to use regular chili paste during a snowstorm when I couldn't get to the store. My husband immediately noticed the difference, and now I keep several tubs of gochujang in my pantry for emergencies.

Make Ahead Options

The marinade magic of this recipe makes it perfect for meal planning. You can slice the pork and prepare the marinade up to two days before cooking. Simply combine them the night before you plan to cook. The longer marinating time only improves the flavor and tenderness of the meat. You can also prepare the rice and noodles ahead of time and reheat them just before serving.

Spice Level Customization

Korean cuisine offers wonderful flexibility in heat levels. For a milder version that children or spice sensitive friends might enjoy, reduce the gochujang to 1/4 cup and increase the grated pear by another half. This maintains the flavor profile while taming the heat. Conversely, heat lovers can add 1-2 teaspoons of Korean red pepper flakes (gochugaru) to the marinade for extra spice. The sriracha mayo drizzle allows each person to control their own heat level at serving time.

Traditional Accompaniments

In Korean cuisine, main dishes are typically served with banchan, small side dishes that complement the meal. Consider serving these bowls with quick cucumber kimchi, bean sprout salad, or simple sautéed spinach with garlic. These sides add textural contrast and freshness that balances the rich flavors of the spicy pork. I always include at least one cooling element like thinly sliced cucumber when serving this dish.

Frequently Asked Questions About Recipes

→ How long should the pork marinate?

For best results, marinate the pork for at least 6-8 hours, but overnight is ideal to enhance the flavors.

→ What type of noodles should I use?

Rice noodles work best for this dish. Prepare them according to the package directions for the perfect texture.

→ Can I substitute any ingredients in the marinade?

Yes, you can adjust the marinade to fit your taste. For example, use honey instead of sugar or add more ginger for extra spice.

→ Is this dish spicy?

This dish has a spicy kick due to the gochujang and sriracha mayo, but you can adjust the heat by using less of these ingredients.

→ Can I prepare this ahead of time?

Yes, you can marinate the pork and cook the rice and noodles ahead of time. Assemble the bowls before serving for the freshest taste.