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Smart Korean-Inspired Pork Bowls
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Smart Korean-Inspired Pork Bowls

Smart Korean-Inspired Pork Bowls

with Sesame Roasted Veggie Jumble and Gochujang Mayo

This low-carb, low-cal pork bowl hits all the notes of a classic Korean rice bowl, but with a lighter twist! Feel free to fry an egg and pop it on top for extra protein (we highly recommend it!).

Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.

Tags:
Spicy
Calorie Smart
Carb Smart
Allergens:
Soy
Wheat
Sulphites
Sesame
Egg
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

2 tbsp

Gochujang

(Contains Soy, Wheat)

½ tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp

Sesame Oil

(Contains Sesame)

230 g

Russet Potato

2 unit

Green Onion

160 g

Sweet Bell Pepper

400 g

Zucchini

1 tbsp

Moo Shu Spice Blend

(Contains Wheat, Soy)

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 tsp

Garlic Salt

Not included in your delivery

0.06 tsp

Salt*

¼ tsp

Pepper*

½ tsp

Oil*

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Nutrition Values

Calories630 kcal
Fat33 g
Saturated Fat9 g
Carbohydrate41 g
Sugar13 g
Dietary Fiber6 g
Protein31 g
Cholesterol90 mg
Sodium1540 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Large Non-Stick Pan
Small Bowl
Measuring Spoons

Instructions

Roast potatoes
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces.Add potatoes and half the sesame oil to an unlined baking sheet. Season with pepper and half the garlic salt, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min.

Prep
2

Meanwhile, halve zucchinis lengthwise, then cut into 1/2-inch half-moons.Core, then cut pepper into 1-inch pieces.Thinly slice green onions, keeping white and green parts separate.

Roast veggies
3

Add peppers, zucchini and remaining sesame oil to another unlined baking sheet. Season with pepper and remaining garlic salt, then toss to combine.Roast in the top of the oven, stirring halfway through, until tender-crisp, 18-20 min.

Make gochujang mayo
4

Meanwhile, add mayo and gochujang to a small bowl. Season with salt and pepper, to taste, then stir to combine.

Cook pork
5

Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tsp (1 tsp) oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**Carefully drain and discard all but 1/2 tbsp (1 tbsp) fat from the pan.Add Moo Shu Spice Blend, soy sauce and green onion whites to the pan, then stir to combine. (TIP: Add 1/4 tsp sugar [1/2 tsp], if desired!)Season with pepper, to taste.

Finish and serve
6

Transfer potatoes to the baking sheet with veggies, then toss to combine.Divide veggies between bowls. Top with pork.Dollop gochujang mayo over top.Sprinkle with remaining green onions.