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

Hoisin Pork & Spicy Rice Bowls

with Mushrooms & Marinated Radishes

25 MIN
2 Servings
Wellness at Blue Apron
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From the Test Kitchen

For these bowls, we’re mixing fluffy white rice with spicy gochujang, then topping it off with pork cooked with slightly-sweet hoisin sauce. Crisp marinated radishes and crunchy peanuts provide delightful texture and contrast.

Get Plans
  • Nutrition
  • Calories
    720 Cals (est.)
Hoisin Pork & Spicy Rice Bowls with Mushrooms & Marinated Radishes
  • 10 oz Ground Pork
  • ½ cup Long Grain White Rice
  • 2 tsps Gochujang
  • 2 Tbsps Hoisin Sauce
  • 1 Tbsp Mirin (Salted Cooking Wine)
  • 2 Scallions
  • 3 oz Radishes
  • 4 oz Mushrooms
  • 3 Tbsps Roasted Peanuts
  • 1 Tbsp Rice Vinegar

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 pork & mushrooms
3 Brown the pork & mushrooms

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Using a spoon, move the pork 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 pork and mushrooms. Cook, stirring frequently, 1 to 2 minutes, or until the pork 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 pork 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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