quick gochujang pork and rice bowls

Pork

Quick Gochujang Pork & Rice Bowls

Deeply savory gochujang adds a mild heat to these quick-cooking grain bowls. Look for gochujang, a fermented red pepper paste, in Asian markets or in the Asian foods aisle of your local supermarket. Leftover brown rice can also be used in these grain bowls.

Ingredients

2 tablespoons toasted sesame oil
12 ounces lean ground pork
¾ cup finely chopped white onion
¾ cup chopped scallions, divided
4 garlic cloves, finely chopped
⅓ cup water
2 tablespoons gochujang
2 tablespoons reduced-sodium soy sauce
1 tablespoon light brown sugar
2 (8.8-ounce) packages precooked microwavable brown rice
2 tablespoons chopped fresh cilantro
2 tablespoons rice vinegar
4 lime wedges

Directions

Heat oil in a large skillet over high heat, swirling to coat. Add pork; cook 5 minutes or until browned, stirring to crumble. Add white onion, 1/4 cup scallions and garlic; cook 4 minutes. Add 1/3 cup water; cook 1 minute, scraping pan to loosen browned bits. Remove from heat; stir in remaining 1/2 cup scallions, gochujang, soy sauce and brown sugar.
Heat rice according to package directions.
Place pork mixture and rice in bowls; top with cilantro and vinegar, and serve with lime wedges.