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1 cup cooked rice per person

¼ pound ground pork (or other ground meat or protein source) per person

1 egg per person

1 carrot, cut into matchsticks, per person

¼ cucumber, thinly sliced, per person

Handful of bean sprouts, per person

Several handfuls baby spinach, per person


Marinade for Pork

1 tablespoon Braggs liquid aminos

1 tablespoon sesame oil

1 teaspoon coconut sugar

1 clove garlic, minced


Gochujang Sauce

2 tablespoons gochujang

1 tablespoon sesame oil 

1 teaspoon apple cider vinegar

1 teaspoon minced garlic 

1 tablespoon sesame seeds




Prepare Gochujang sauce by stirring all ingredients together until smooth.

Heat a large skillet over medium heat, then add enough sesame oil to just coat the pan once it’s hot. Once the oil is hot, add vegetables one type at a time and cook in batches until lightly browned (1-2 minutes), seasoning each with a little minced garlic and a dash of coconut aminos, tamari, or sea salt.


Add more oil to the pan as needed between vegetables. Arrange cooked vegetables in individual piles on a serving plate and cover gently to keep warm until serving.


Meanwhile, heat another skillet and saute the ground pork or other ground meat with the marinade ingredients.  Cook through.


To cook eggs, just add a bit more oil to the veggie skillet and fry eggs to desired doneness.


To serve, place rice in serving bowls first and then arrange portions of cooked veggies, ground pork, and egg on the rice.  Top with Gochujang sauce.

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