The Dinner Planner


Korean Pork Rice Bowl

5 from 1 vote
Servings 4


  • 500 grams pork mince
  • 1 onion - finely diced
  • 4 garlic cloves - crushed
  • 1 tbsp ginger


  • 2 tbsp gochujang paste - this is for a mild chilli flavour. Add another tbsp if you like more heat.
  • 2 tbsp mirin
  • 2 tbsp sugar
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil

To Serve

  • 1 cup black rice - can also use white rice
  • 2 bunches asian greens
  • avocado
  • spring onions - finely sliced
  • sesame seeds


  • In a medium sized bowl combine the ingredients for the marinade -
  • Heat a tablespoon of oil in a large frypan on medium. Add onion, garlic and ginger and cook for 2 minutes or until onion softened. Turn heat up to medium high and add marinated pork. Cook, stirring occasionally for 8-10 minutes or until pork is nice and crisp. Season with salt. Remove from pan and set aside.
  • To the same pan, add roughly chopped asian greens and a tablespoon of water. Cook for 2 minutes.
  • To serve, place rice in a bowl, top with mince, asian greens, avocado, spring onions and sesame seeds.

Tips and Variations

VEGETARIAN - Use firm tofu, crumbled, in place of the pork 


Calories: 677kcal | Carbohydrates: 56g | Protein: 27g | Fat: 39g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 90mg | Sodium: 400mg | Potassium: 781mg | Fiber: 6g | Sugar: 10g | Vitamin A: 83IU | Vitamin C: 9mg | Calcium: 48mg | Iron: 2mg

Want some tips and tricks to help you out through the week? Perhaps a recipe or two and some cocktail inspiration?