Hoisin Pork & Spicy Rice Bowls

with Mushrooms & Marinated Radishes

25 MIN

2 Servings

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with Ground Pork

From the Test Kitchen

For these bowls, we’re mixing fluffy white rice with spicy gochujang, then topping it off with pork and mushrooms cooked with lightly sweet hoisin sauce. Crisp marinated radishes provide delightful cooling contrast.

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Nutrition

PER SERVING
Calories

870 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Ground Pork
½ cup Long Grain White Rice
4 oz Mushrooms
3 oz Radishes
2 Scallions
2 tsps Gochujang
2 Tbsps Hoisin Sauce
1 Tbsp Mirin (Salted Cooking Wine)
1 Tbsp Rice Vinegar
3 Tbsps Roasted Peanuts
1 Tbsp Soy Sauce

step-by-step

instructions

Cook Along

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 (or 2 cups for 4 servings), 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 & make the sauce

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. In a separate bowl, combine the hoisin sauce, soy sauce, and 1 tablespoon of water (or 2 tablespoons for 4 servings).

3 Cook the mushrooms

In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl.

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 in an even layer. Cook, without stirring, 4 to 5 minutes, or until browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned. Add the cooked mushrooms and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until combined and the 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 and mushrooms and marinated radishes (including any liquid). Garnish with the peanuts and sliced green tops of the scallions. Enjoy!