A saucy bowl of ground pork glazed with gochujang, the funky-spicy Korean condiment that reads like ketchup but tastes like fermented depth. Rice soaks up the sauce while a fried egg adds richness, and you're done in twenty minutes.

Serves 2. 25 minutes, 18 at the stove.

About 1050 calories a serving, 39 g protein, 107 g carbohydrate, 50 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice cooking while you prep: mince 2 cloves garlic and finely dice 1 small onion. Heat 1 tablespoon oil in a large skillet over medium-high heat and cook the onion and garlic until softened, about 2 minutes.
2. Add 10 ounces ground pork to the skillet and cook, breaking it into small pieces with a spoon, until no longer pink, about 5 minutes. When the pork is nearly cooked through, stir in 3 tablespoons gochujang until the meat is evenly coated.5 min
3. Add 1/4 cup water to the pan and simmer for 2 minutes to marry the flavors, stirring gently. Taste and season with salt and pepper as needed; the sauce should be thick and glossy.2 min
4. While the sauce finishes, heat 1 tablespoon oil in a separate small skillet over medium heat and fry 2 eggs until the whites are set but the yolks still jiggle, about 3 minutes.3 min
5. Divide the rice between two bowls, top each with half the pork and its sauce, and set a fried egg on top. Serve at once.

Note Swap ground pork for ground chicken or beef. Leftovers keep covered in the fridge for three days and reheat gently in a pan with a splash of water. Serve with a side of fresh cucumber slices or steamed greens if you like, or eat as is.