Hoisin Pork & Mushroom Rice Bowls with Marinated Cucumbers & Radishes

Hoisin Pork & Mushroom Rice Bowls

with Marinated Cucumbers & Radishes

25 MIN
4 Servings
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From the Test Kitchen

In these bowls, we’re mixing fluffy jasmine rice with spicy gochujang, then topping it off with pork cooked with lightly sweet hoisin sauce. Crispy marinated radishes and cucumbers provide delightful cooling contrast.

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  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
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fresh
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tips & techniques
Prepare the ingredients & marinate the vegetables:
1 Prepare the ingredients & marinate the vegetables:

Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Roughly chop the peanuts. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the radishes lengthwise, then thinly slice crosswise. Combine 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.

Make the gochujang rice:
2 Make the gochujang rice:

Meanwhile, in a medium pot, combine 2 cups 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, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Cook the mushrooms:
3 Cook the mushrooms:

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sautéed aromatics; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the mushrooms are softened. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan. 

Cook the pork & serve your dish:
4 Cook the pork & serve your dish:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pork and season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned. Carefully drain off and discard any excess oil. Add the hoisin sauce and 2 tablespoons of water. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly thickened and pork is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the gochujang rice topped with the cooked pork, cooked mushrooms, marinated vegetables, and chopped peanuts. Enjoy! 

Tips from Home Chefs

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Prepare the ingredients & marinate the vegetables:
1 Prepare the ingredients & marinate the vegetables:

Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Roughly chop the peanuts. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the radishes lengthwise, then thinly slice crosswise. Combine 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.

2 Make the gochujang rice:

Meanwhile, in a medium pot, combine 2 cups 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, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Make the gochujang rice:
Cook the mushrooms:
3 Cook the mushrooms:

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sautéed aromatics; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the mushrooms are softened. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan. 

4 Cook the pork & serve your dish:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pork and season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned. Carefully drain off and discard any excess oil. Add the hoisin sauce and 2 tablespoons of water. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly thickened and pork is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the gochujang rice topped with the cooked pork, cooked mushrooms, marinated vegetables, and chopped peanuts. Enjoy! 

Cook the pork & serve your dish:
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