Smart Korean-Inspired Pork Bowls
with Sesame Roasted Veggie Jumble and Gochujang Mayo- Soy
- Wheat
- Sulphites
- Sesame
- Egg
- Mustard
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.
Ingredients
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: Soy, Wheat)
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*
Nutrition facts
Utensils
Cooking Steps
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.
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.
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.
Meanwhile, add mayo and gochujang to a small bowl. Season with salt and pepper, to taste, then stir to combine.
Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tsp oil (dbl for 4 ppl), 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 fat (dbl for 4 ppl) 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 sugar for 4 ppl], if desired!)Season with pepper, to taste.
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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The gochujang mayo is a standout — bold, spicy, and well-balanced against the sesame-roasted vegetables and seasoned pork. Some reviewers found the overall dish too salty, particularly when the full amount of soy sauce, garlic salt, and Moo Shu spice blend were all used together.
- Ease of prep: Most reviewers found this quick and straightforward to pull together on a weeknight. Some noted that managing two baking sheets with different roasting times added extra steps and dishes to clean.
- Suggestions: Use the gochujang mayo to taste rather than all at once to control both heat and saltiness; reducing the soy sauce slightly can also help. Adding a fried egg and toasted sesame seeds on top rounds out the bowl nicely, and some reviewers swapped the potatoes for rice or noodles with great results. To avoid mushy zucchini, reduce the roasting time or consider pan-frying it instead.
- Leftovers: Most reviewers agreed the dish is best eaten fresh, as the zucchini softens further when stored; some noted the flavours actually improved by the next day.
- Portions: Several reviewers felt one potato was not enough for two people and suggested adding an extra to better balance the generous amount of zucchini.
