May 14, 2021

Pork Tenderloin and Gochujang Rice Bowls

Pork Tenderloin and Gochujang Rice Bowls are bowls of rice topped with tender pork, fried eggs, and vegetables. I start this dish, by brushing a pork tenderloin with a zesty sauce. Next, I roast the pork for about a half hour. Then, I pickle cucumbers and radishes, and stir fry carrots and brussels sprouts. I serve this all on top of rice. Then, I drizzle it all with a sweet and spicy gochujang sauce. Finally, I top the dish with tender pork and a fried egg. All in all, this is a truly satisfying and delicious dish.

The Equipment Needed

A Thermometer- Use an instant read thermometer to check the doneness of your pork.
A Medium Skillet- I use a nonstick skillet to stir fry my carrots and brussels sprouts.

The Ingredients Used in Pork Tenderloin and Gochujang Rice Bowls

Pork Tenderloin- Be sure and use tenderloin and not loin.
Rice Vinegar- You can find this either with the vinegars or the Asian products at your market.
Sesame Oil- Try and find pure sesame oil, not one mixed with vegetable oil.
Oyster Sauce- You can find this in the Asian section of your market.

How I Made my Rice Bowls

First, I roast my pork tenderloin. Be sure and take the temperature of your pork. Make sure it’s fully cooked inside.
Next, I cook my rice. Follow my directions and use a timer. This way, your rice will cook perfectly every time.
Then, I pickle my vegetables. After salting the vegetables, I squeeze out the moisture with a dish towel.
Next, I mix up the gochujang sauce. Just be sure to measure all the ingredients carefully.
Then, I cook my carrots and brussels sprouts. You want the vegetables to be crisp tender, not really soft.
Finally, I fry my eggs and assemble the bowls.

If you like rice bowls, you need to try these sweet and spicy Pork and Gochujang Rice Bowls.

Pork Tenderloin and Gochujang Rice Bowls

Rice topped with pork tenderloin, fried eggs, pickled and stir fried vegetables, and gochujang sauce.

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Prep Time 15

Cook Time 40

Total Time 55

Course Main Course

Cuisine Korean

Servings

Ingredients

For the Roasted Pork Tenderloin:

1 tbsp. each oyster sauce, soy sauce, gochujang, brown sugar, sesame oil
1 pound pork tenderloin

For the Gochujang Rice Bowls:

1 tsp. minced garlic
2 tsp. gochujang
2 tbsp. lemon juice
6 tbsp. rice vinegar
4 tbsp. unsalted butter
6 brussels spouts, halved
1½ tsp. kosher salt
¼ tsp. black pepper
1 cup long grain white rice
1 cup each thinly sliced radishes and cucumbers
2 peeled and julienned carrots
4 tsp. soy sauce
1 tsp. sesame oil
1 tbsp. unsalted butter
4 eggs
1 tbsp. sesame seeds

Instructions

Begin by making the pork: Preheat the oven to 375 degrees. Mix together the rest of the ingredients and brush them all over the pork. Place the pork on a foil lined baking sheet. Bake the pork for thirty minutes, or until it reaches an internal temperature of 145 degrees. Let it sit for ten minutes and then slice it in thin slices.
While the pork cooks, prepare the rest of the ingredients. Make the gochujang sauce: In a jar combine the gochujang, lemon juice, garlic, two tablespoons of the sugar and a quarter cup of the vinegar.
Prepare the rice: In a three quart saucepan bring a cup and a half of water to a boil. Add the rice and a half teaspoon of kosher salt. Cover and simmer 16 minutes. Then, remove it from the heat and let it sit covered for ten minutes.
Next, pickle the radishes and cucumbers. Sprinkle each with a quarter teaspoon salt and let it sit ten minutes. Squeeze each vegetable dry. Stir in one tablespoon of rice vinegar and one teaspoon of sugar to each vegetable.
Stir fry the carrots in a small skillet with a teaspoon each soy sauce and sugar, and a teaspoon of olive oil until they're crisp tender. Remove and keep warm.
Add the brussels sprouts to the pan along with a tablespoon of butter and cook about five minutes on medium heat, until the sprouts are tender. Add one teaspoon of sesame oil and one teaspoon of soy sauce.
Fry four eggs in a tablespoon of butter. Put the rice in bowls and top each portion with some pork slices, an egg, some carrots and brussels spouts, some pickled carrots and radishes. Drizzle the gochujang sauce over everything.