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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 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Korean
Servings 4

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.
Keyword pork
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