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Spicy Korean Pork Farro Bowl
Recipe

15 INGREDIENTS • 15 STEPS • 30MINS

Spicy Korean Pork Farro Bowl

5.0
5 ratings
Time to spice up your life! This traditional Korean dish gets its firey flare from Gochujang paste - the crimson condiment made from chili peppers, rice and soybeans. Nutty farro serves as the base for the tender slices of pork and tons of fresh veggies. This is a gorgeous meal...plus an egg!
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Time to spice up your life! This traditional Korean dish gets its firey flare from Gochujang paste - the crimson condiment made from chili peppers, rice and soybeans. Nutty farro serves as the base for the tender slices of pork and tons of fresh veggies. This is a gorgeous meal...plus an egg!
30MINS
Total Time
$5.72
Cost Per Serving
Ingredients
Servings
2
US / Metric
Rice Vinegar
1/2 Tbsp
Gochujang
2 Tbsp
Sesame Oil
2 Tbsp
Sesame Oil
Carrot
1/4 cup
Farro
2/3 cup
Farro
Honey
1 Tbsp
Fresh Baby Spinach
4 3/4 cups
Fresh Baby Spinach
Toasted White Sesame Seeds
1 Tbsp
Toasted White Sesame Seeds
Salt
1 1/4 tsp
Vegetable Oil
3 Tbsp
Vegetable Oil
Nutrition Per Serving
VIEW ALL
Calories
825
Fat
43.3 g
Protein
42.4 g
Carbs
71.3 g
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Spicy Korean Pork Farro Bowl
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Peel and cut the Carrot (1/4 cup) into matchstick.
step 2
In a small saucepan over high heat, add two cups of water and Salt (1/2 tsp) Bring to a boil. Add Farro (2/3 cup), cover, and cook for fifteen minutes. When farro is finished, drain and set aside.
step 2 In a small saucepan over high heat, add two cups of water and Salt (1/2 tsp) Bring to a boil. Add Farro (2/3 cup), cover, and cook for fifteen minutes. When farro is finished, drain and set aside.
step 3
Meanwhile, remove stems from Shiitake Mushroom (1 cup) and discard. Slice lengthwise into quarter inch strips and set aside. Peel the fresh Fresh Ginger (1 Tbsp), mince, and place in a small bowl.
step 4
In the same small bowl, combine Gochujang (2 Tbsp), Honey (1 Tbsp),Rice Vinegar (1/2 Tbsp), Sesame Oil (1 Tbsp) and two tablespoons of water. Mix well and set aside.
step 5
Pat dry Pork Tenderloin (8 oz) with paper towels. Slice the pork tenderloin in half lengthwise and then across into quarter inch strips. Place in a second small bowl. Season the pork with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp). Set aside.
step 5 Pat dry Pork Tenderloin (8 oz) with paper towels. Slice the pork tenderloin in half lengthwise and then across into quarter inch strips. Place in a second small bowl. Season the pork with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp). Set aside.
step 6
Heat a large saute pan over high heat with Vegetable Oil (1 Tbsp). Add the mushrooms along with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp). Saute for three minutes. Remove and keep warm.
step 6 Heat a large saute pan over high heat with Vegetable Oil (1 Tbsp). Add the mushrooms along with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp). Saute for three minutes. Remove and keep warm.
step 7
In the same large saute pan over medium high heat, add Vegetable Oil (1 Tbsp). When hot add the matchstick carrots along with a pinch of salt and pepper and cook for thirty seconds. Remove from heat.
step 8
In the same large saute pan over high heat, add the remaining Sesame Oil (1 Tbsp). Add the Fresh Baby Spinach (4 3/4 cups), Toasted White Sesame Seeds (1 Tbsp) and Salt (1/4 tsp). Cook for one minute until slightly wilted. Remove spinach from pan and keep warm.
step 9
Add two teaspoons of oil to the pan. When hot, add the pork and cook for one to two minutes on both sides until cooked through.
step 9 Add two teaspoons of oil to the pan. When hot, add the pork and cook for one to two minutes on both sides until cooked through.
step 10
Add half of the sauce to the pan, and cook for an additional thirty seconds to coat the pork. Remove from heat.
step 11
In a medium non stick pan, heat Vegetable Oil (1 Tbsp) over medium low heat. Carefully crack the Eggs (2) into the pan next to one another, but not touching. Do not break the yolks!
step 11 In a medium non stick pan, heat Vegetable Oil (1 Tbsp) over medium low heat. Carefully crack the Eggs (2) into the pan next to one another, but not touching. Do not break the yolks!
step 12
Season eggs with pinch of salt and pepper. Lower the heat to low, place a lid on the pan and cook eggs for two to three minutes until the whites are set but the yolk is still runny. Remove pan from heat, and be ready to serve immediately.
step 13
In the center of two bowls, place the farro. Place the mushrooms in one quarter of the bowl on top of the farro. Working clockwise, place the spinach next to the mushrooms. Place the carrots next to the mushrooms. Place the carrots next to the spinach.
step 14
Finally, place the pork in between the carrots and the mushrooms. Drizzle with the remaining sauce. Top each bowl with a fried egg.
step 14 Finally, place the pork in between the carrots and the mushrooms. Drizzle with the remaining sauce. Top each bowl with a fried egg.
step 15
Serve and enjoy!
step 15 Serve and enjoy!
Tags
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Dairy-Free
Lunch
Chicken
Shellfish-Free
Mushrooms
Korean
Vegetables
Whole Grains
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