Spicy Pork & Rice Bowls

with Shiitake Mushrooms & Summer Squash

55 MIN

2 Servings

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From the Test Kitchen

This recipe is our take on “donburi”—a classic Japanese comfort food in which meat or vegetables are served over bowls of rice. In our take, we’re mixing hearty brown rice with shiitake mushrooms, and topping it off with pork cooked with savory Korean flavors, including spicy chile paste. Sautéed summer squash (you may receive grey zucchini, green zucchini, or yellow squash) and radishes marinated in rice vinegar add extra layers of flavor and texture to each bowl.

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Nutrition

PER SERVING
Calories

780 Cals (est.)

View Full Nutrition

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Cook Along

1 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 20 to 22 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Set aside in a warm place.

2 Prepare the ingredients & make the radish vinaigrette:

While the rice cooks, wash and dry the fresh produce. Large dice the squash. Remove and discard the mushroom stems; medium dice the caps. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel and finely chop the ginger. Cut off and discard the ends of the radishes; small dice. Place in a bowl with the green tops of the scallions, vinegar, and half the ginger. Drizzle with olive oil and stir to combine; season with salt and pepper to taste.

3 Cook the squash:

While the rice continues to cook, in a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the squash. Cook, without stirring, 2 to 3 minutes, or until lightly browned and slightly softened. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 4 minutes, or until browned and softened. Transfer to a plate. Season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

4 Cook the mushrooms & finish the rice:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the garlic and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until fragrant. Transfer to the pot of cooked rice. Stir to thoroughly combine. Season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

5 Start the pork:

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the ground pork (removing and discarding the paper lining from the bottom); season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until lightly browned. Add the remaining ginger. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant.

6 Finish the pork & plate your dish:

To the pan, add the black bean sauce, ½ cup of water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until the pork is cooked through and the sauce is slightly thickened. Turn off the heat; season with salt and pepper to taste. Divide the finished rice between 2 dishes. Top with the finished pork, cooked squash, and marinated radishes. Enjoy!