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Low Carb Gochujang Pork Bowls
How to Make It
Step 1
Heat a large nonstick skillet over medium-high heat until hot. Add the ground pork directly into the pan. You do not need oil as ground pork has plenty of fat. Begin to break up the ground pork with a wooden spoon or rubber spatula.
Step 2
Grate in the garlic cloves and peeled ginger. Stir briefly. The pork does not need to be fully cooked before adding the rest of the ingredients. You want the pork to be half cooked at this point.
Step 3
Add in the rest of the ingredients, including the fish sauce, soy sauce, Shaoxing wine, sesame seed oil, gochujang, and Korean pepper flakes. Stir to combine the liquid ingredients, then thoroughly cook the pork allowing the sauce to glaze it.
Step 4
While the meat is cooking, go ahead and heat the cauliflower rice according to package directions. Divide the cauliflower rice between the bowls. Then divide the pork evenly as well and top each bowl with broccoli.
Ingredients
- Pork Ground 84% Lean 16% Fat Raw – 1-½ pound
- Garlic – 2 clove
- Ginger – 2 slice – 1″ diameter
- Fish Sauce (nam Pla Or Nuoc Mam) – 1 tablespoon
- Soy Sauce – 1-½ tablespoon
- Shaoxing Rice Wine by Gu Yue Long Shan – 1 tablespoon
- Sesame Oil – ½ tablespoon
- Gochujang Red Pepper Paste By Chung Jung One – 1 tbsp
- Organic Gochugaru Koren Red Hot Chili Pepper Flakes by Crazy Korean Cooking – 2 tablespoon
- Cauliflower Rice by Woolworths – 24 ounce
- Broccoli – 1 cup
