Korean Spicy Pork Kimchi-Style Bowl with Spinach and Egg-Free Crunch

Ingredients

• 500 g Pork shoulder (boneless)
• 4 cloves Garlic
• 1 tbsp Ginger
• 200 g Kimchi (no shellfish ingredients)
• 1.5 tbsp Gochujang
• 1 tbsp Rice vinegar
• 1 tbsp Low-sodium soy sauce
• 1 tbsp Olive oil
• 150 g Spinach
• 1 Cucumber
• 2 Green onion
• 0.25 tsp Black pepper
• 0.25 tsp Salt

Instructions

1. 1

   Cut pork into thin bite-size pieces for faster cooking.

2. 2

   In a bowl, mix minced garlic, grated ginger, gochujang, rice vinegar, soy sauce, salt, and black pepper.

3. 3

   Heat olive oil in a pot or deep skillet over medium-high heat. Brown pork 6–8 minutes.

4. 4

   Add kimchi and the gochujang mix. Stir and cook 10–12 minutes until pork is tender and sauce is thick.

5. 5

   Wilt spinach in the pot for 30–60 seconds; stir to coat.

6. 6

   Slice cucumber and green onion. Serve pork bowl with cucumber crunch on top.