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Smart Korean-Inspired Pork Bowls with Sesame-Roasted Veggie Jumble and Gochujang Mayo

This low-carb, low-cal pork bowl hits all the notes of a classic Korean rice bowl, but with a lighter twist! Feel free to fry an egg and pop it on top for extra protein (we highly recommend it!). Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.

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Spicy Calorie Smart Carb Smart
Prep: 30 mins
Cook: 30 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 250 gr ground pork
  • 2 tbsp gochujang
  • 0.5 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 russet potato
  • 2 green onions
  • 1 sweet bell pepper
  • 2 zucchinis
  • 0.063 tsp salt*
  • 0.25 tsp pepper*
  • 1 tbsp moo shu spice blend
  • 2 tbsp mayonnaise
  • 1 tsp garlic salt
  • 0.5 tsp oil*
  • 500 gr ground pork
  • 4 tbsp gochujang
  • 1 tbsp soy sauce
  • 2 tbsp sesame oil
  • 2 russet potatoes
  • 4 green onions
  • 2 sweet bell peppers
  • 4 zucchinis
  • 0.125 tsp salt*
  • 0.5 tsp pepper*
  • 2 tbsp moo shu spice blend
  • 4 tbsp mayonnaise
  • 2 tsp garlic salt
  • 1 tsp oil*

Instructions

  1. Before starting, preheat the oven to 450°F.
    Wash and dry all produce. Cut potatoes into 1/2-inch pieces.Add potatoes and half the sesame oil to an unlined baking sheet. Season with pepper and half the garlic salt, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min.
  2. Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.Core, then cut pepper into 1-inch pieces.Thinly slice green onions, keeping white and green parts separate.
  3. Add peppers, zucchini and remaining sesame oil to another unlined baking sheet. Season with pepper and remaining garlic salt, then toss to combine.Roast in the top of the oven, stirring halfway through, until tender-crisp, 18-20 min.
  4. Meanwhile, add mayo and gochujang to a small bowl. Season with salt and pepper, to taste, then stir to combine.
  5. Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tsp (1 tsp) oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**Carefully drain and discard all but 1/2 tbsp (1 tbsp) fat from the pan.Add Moo Shu Spice Blend, soy sauce and green onion whites to the pan, then stir to combine. (TIP: Add 1/4 tsp [1/2 tsp] sugar, if desired!)Season with pepper, to taste.
  6. Transfer potatoes to the baking sheet with veggies, then toss to combine.Divide veggies between bowls. Top with pork.Dollop gochujang mayo over top.Sprinkle with remaining green onions.