Carb Smart Gochujang Pork Bowl
with Roasted Veggies and Sesame
This low-carb Korean pork bowl hits all the notes without all the carbs! Feel free to fry an egg for extra protein (we highly recommend it!). Aromatic, sweet, savoury and full of punch!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
4 tbsp
Gochujang
(Contains Soy, Wheat)
2 tbsp
Soy Sauce
(Contains Soy, Wheat)
2 tbsp
Sesame Oil
(Contains Sesame)
5 unit
Radish
15 g
Ginger
3 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
2 unit
Green Onion
1 tbsp
Sesame Seeds
(Contains Sesame)
285 g
Cauliflower, florets
200 g
Zucchini
1 tbsp
Togarashi Spice
(Contains Sesame)
Not included in your delivery
½ tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
½ tbsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut cauliflower into bite-sized pieces. Halve zucchini lengthwise, then into 1/2-inch thick half-moons. Add cauliflower, zucchini and half the sesame oil to a parchment-lined baking sheet. Sprinkle with Togarashi Spice, salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until tender-crisp, 16-18 min. (NOTE: For 4 ppl, use 2 baking sheets. Roast in the top and middle of the oven, rotating sheets halfway through.)
While veggies roast, thinly slice green onions. Thinly slice radishes. Peel, then mince or grate half the ginger. Stir together half the gochujang, soy sauce, remaining sesame oil and 1 tbsp water (dbl for 4 ppl) in a small bowl. (NOTE: This is your sauce mixture.)
Heat a large non-stick pan over medium-high heat. When hot, add sesame seeds to the dry pan. Toast, stirring occasionally, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate. While pan heats, add vinegar, 1/2 tbsp sugar and a pinch of salt (dbl both for 4 ppl) to a medium microwaveable bowl. (NOTE: This is your pickling liquid.) Microwave in 15 sec. increments, stirring between each, until sugar dissolves. Add radishes to the bowl, then stir to combine.
Heat the same pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then 1 tsp ginger (dbl for 4 ppl). Cook, stirring often, until fragrant, 30 sec. Add pork. Cook, breaking up into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard any excess fat. Add sauce mixture, 2 tsp pickling liquid (dbl for 4 ppl) and half the sesame seeds. Cook, stirring often, until sauce thickens slightly, 2-3 min.
Drain pickled radishes and discard remaining liquid. Divide zucchini and cauliflower between bowls. Top with pork and pickled radishes. Drizzle remaining gochujang over top. Sprinkle with green onions and remaining sesame seeds, if desired.
In Step 4, while pork cooks, heat a medium non-stick pan over medium-low heat. When hot, add 1 tbsp butter (dbl for 4 ppl) and swirl pan until melted. Crack in two eggs (dbl for 4 ppl). Season with salt and pepper. Pan-fry, covered, until egg whites are set, 2-3 min.** (NOTE: The yolks will still be runny!) Top pork bowl with a fried egg before serving.
