Gluten Free Spicy Korean Inspired Pork
This recipe is my take on spicy pork bulgogi bowls. Making this dish gluten free is actually really easy, you just need to use gluten free soy sauce and ensure that your gochujang is gluten free. This is a delicious dish and if you like a bit of spice and acidity you will love it.
This recipe serves 2 but can easily be duplicated.
- 150g Pork mince
- 1⁄2 White onion, finely diced
- 3 Cloves of garlic, minced
- 1⁄2 Mild chilli, finely diced
- 1tsp Fresh grated ginger
- 1⁄2 Bell pepper, finely diced
- 2tbsp Honey
- 1tbsp Gluten free soy sauce
- 1tbsp Rice wine vinegar
- 1tbsp Gochujang
- 2 Eggs
- 1 Large carrot, julienned
- Large handful fresh coriander, chopped
- 3 Spring onions, chopped
- Sesame seeds to garnish.
- Prepare the fresh toppings. Julienne your carrot, finely slice your spring onions on a diagonal, and chop some fresh coriander. Place these fresh ingredients on a plate and put to the side.
- Get your rice in a pot to cook, following its packet instructions.
- Heat some oil in a large pan. Add your onion, chilli, bell pepper, and 1tbsp of the honey to the pan along with a pinch of salt (You can also add some finely diced apple here if you have it). Sweat these until the onion begin to turn translucent.
- At this point add your pork mince and fry until the pork begins to develop some browning. Add in your garlic and ginger and fry for a further minute.
- Now break the fry with the rice wine vinegar. Add in your other tbsp on honey, the gluten free soy sauce and the gochujang. Fry for around 3 minutes then set aside.
- Lastly before assembling your bowls, you should fry 1 egg per person.
- Place a bed of rice into each bowl. Top this with the pork, the fresh topping your prepared at the start and a fried egg. Sprinkle some sesame seeds on top to garnish, and enjoy!
About This Recipe
This recipe is an absolute winner in my household and is a staple on our weeknight dinner menu! This dish is similar to and inspired by Korean pork bulgogi bowls. It is a super easy recipe that can be whipped together in around 30-40 minutes. The Korean chilli paste, gochujang, is a must to keep in your fridge! It adds such great flavours to many dishes along with a spicy kick. It also lasts for a very long time in your fridge as it is fermented making it definitely worth a purchase!
The pork bulgogi sauce is so simple and consists mainly of cupboard ingredients. Aside from the gochujang chilli paste, most of the ingredients in this recipe are easily accessible to most people and are generally everyday items most people will already have.
This dish is utterly satisfying and so pleasing to the eye! Its spicy, sweet, and acidic flavours will have your mouth watering for more. You must make this dish, and I assure you it will become an essential recipe in your household! If you do make this, I would love to see photos of your dish! You can send these to me on Instagram @loveglutenfree.kitchen or you can email them to me email@example.com.
Question: Can I use beef here instead of pork?
- Beef is not the traditional meat to be used here but this is also probably not the most traditional recipe. The original dish uses thinly sliced pieces of pork belly or shoulder, however in my recipe I use pork mince as it makes the recipe easier and quicker for a tasty weeknight meal. So, to answer the questions, yes. Seeing as this recipe is not bulgogi but inspired by bulgogi, I don’t see why not.
Question: Can I make this without the gochujang?
- I would advise against this if this is the dish you want to taste. The gochujang provides the core flavours of this dish and without it, it won’t be the same.
Question: Where can I find gochujang?
- You can find gochujang in most Asian supermarkets, occasionally in a regular supermarket, and of course you will definitely find it online. Make sure to check the ingredients of the gochujang paste you buy as some are not gluten free.
If you have any more questions feel free to email me them at firstname.lastname@example.org
Love Gluten Free
Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.
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