Hoisin Pork & Spicy Rice Bowls with Mushrooms & Marinated Radishes
Fast & Easy

Hoisin Pork & Spicy Rice Bowls

with Mushrooms & Marinated Radishes

25 MIN
-$0.05/serving 2 Servings
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  • with Ground Turkey
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Turkey
  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork View recipe
  • with Ground Turkey

    From the Test Kitchen

    Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. For these bowls, we’re mixing fluffy white rice with spicy gochujang, then topping it off with pork cooked with lightly sweet hoisin sauce. Crisp marinated radishes provide delightful cooling contrast.
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    • Nutrition
      PER SERVING
    • Calories
      600 Cals (est.)
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    fresh
    ingredients
    Hoisin Pork & Spicy Rice Bowls with Mushrooms & Marinated Radishes
    Title
    • 10 oz Ground Turkey
    • ½ cup Long Grain White Rice
    • 3 oz Radishes
    • 4 oz Mushrooms
    • 2 Tbsps Hoisin Sauce
    • 2 tsps Gochujang
    • 1 Tbsp Mirin (Salted Cooking Wine)
    • 3 Tbsps Roasted Peanuts
    • 1 Tbsp Rice Vinegar
    • 2 Scallions
    time-saving
    tips & techniques
    Make the gochujang rice
    1 Make the gochujang rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine 1 cup of water, a big pinch of salt, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Whisk to thoroughly combine. Add the rice; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    Prepare the ingredients & marinate the radishes
    2 Prepare the ingredients & marinate the radishes

    Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut the mushrooms into bite-sized pieces. Halve the radishes lengthwise, then thinly slice crosswise; place in a bowl. Add the mirin and vinegar; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    Brown the turkey & mushrooms
    3 Brown the turkey & mushrooms

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the turkey and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Using a spoon, move the turkey to one side of the pan. Add the mushroom pieces to the other side. Cook, without stirring 2 to 3 minutes, or until lightly browned.

    Finish & serve your dish
    4 Finish & serve your dish

    Carefully add the hoisin sauce and 1 tablespoon of water to the pan of browned turkey and mushrooms. Cook, stirring frequently, 1 to 2 minutes, or until the turkey is coated and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the gochujang rice topped with the finished turkey and mushrooms and marinated radishes (including any liquid). Garnish with the peanuts and sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Make the gochujang rice
    1 Make the gochujang rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine 1 cup of water, a big pinch of salt, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Whisk to thoroughly combine. Add the rice; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    2 Prepare the ingredients & marinate the radishes

    Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut the mushrooms into bite-sized pieces. Halve the radishes lengthwise, then thinly slice crosswise; place in a bowl. Add the mirin and vinegar; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    Prepare the ingredients & marinate the radishes
    Brown the turkey & mushrooms
    3 Brown the turkey & mushrooms

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the turkey and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Using a spoon, move the turkey to one side of the pan. Add the mushroom pieces to the other side. Cook, without stirring 2 to 3 minutes, or until lightly browned.

    4 Finish & serve your dish

    Carefully add the hoisin sauce and 1 tablespoon of water to the pan of browned turkey and mushrooms. Cook, stirring frequently, 1 to 2 minutes, or until the turkey is coated and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the gochujang rice topped with the finished turkey and mushrooms and marinated radishes (including any liquid). Garnish with the peanuts and sliced green tops of the scallions. Enjoy!

    Finish & serve your dish
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