Spicy Korean Pork Buddha Bowl
By Morrisons
Published on 14 December 2020
A great option for packing up and dining on the go, this Buddha Bowl recipe is packed with veg and full of flavour.Time and servings
45 minsTotal time
2Servings
15 minsPrep time
30 minsCooking time
Ingredients
- 220 g of wholegrain and quinoa rice
- 4 spring onions sliced
- 80 g of kimchi
- 1 tbsp of gochujang paste, plus 20g for dressing
- 300 g of pork stir fry
- 20 g of sunflower oil
- 100 g of tamari sauce, 40g for marinade and 60g for dressing
- 1 red pepper, chopped and sauteed
- 1 carrot
- 0.5 fresh lime
- 1 red chili
- 100 g of tenderstem broccoli
- 10 g of sesame oil
Method
Step 1
First make your dressing by mixing together the sesame oil sunflower oil and the tamari with the gochujang paste, leave til needed at the end.Step 2
Make the marinade by mixing together the tamari with the gochujang paste and mix this in a bowl with the pork, leave to one side to marinade for 15-30 minutes.Step 3
To prepare the ingredients for the bowl, peel and chop the carrot into thin matchsticks(or grate to make it easier if you prefer) Put a pan on to cook the peppers, and deseed and chop the red peppers fry in the fan with a little oil for 4-5 minutes till softened and beginning to colour, remove from the pan and add a little oil to cook the Stir Fry Pork.Step 4
In a pan of salted boiling water cook the broccoli really quickly so it still has some bite.Step 5
Finely shred the spring onions and finely slice the red chilli (deseed the chillies if you don't want the buddha bowl to be too spicy?)Step 6
Cook the Pork for 5-10 minutes on a medium heat till its cooked through and beginning to colour.Step 7
To assemble the bowl, cook the rice to packet instructions and place this on the base, serve a generous spoonful of Kimchee and a pile of the carrots, place some of the pork stir fry in the bowl, and arrange the broccoli, sprinkle over the chilli slices and the spring onions, drizzle over the dressing. Finish with a wedge of lime and serve.