Korean Gochujang Pork Bowls with Steamed Bok Choy

Prepare the fresh ingredients: wash 300 g of baby bok choy and slice each head in half lengthwise. Peel and finely grate 10 g of fresh ginger. Finely slice 10 g of green onions.

In a small bowl, whisk together 30 g of gochujang, 15 ml of soy sauce, 15 g of honey, 10 g of grated ginger, and 30 ml of water to create a smooth, pourable glaze.

Reheat the grains: place 600 g of leftover jasmine rice in a microwave-safe bowl, sprinkle with 15 ml of water, cover with a damp paper towel, and microwave on high for 2 to 3 minutes until steaming hot.

Steam the greens: place the 300 g of halved baby bok choy into a steamer basket over boiling water (or in a pan with 60 ml of water). Cover tightly and steam over medium-high heat for 3 minutes until the stalks are tender-crisp and bright green. Drain well, then toss with 5 ml of the sesame oil.

Glaze the pork: heat a large skillet over medium-high heat. Add 600 g of leftover ground pork (from Day 1) and cook for 2 minutes, stirring occasionally, until warmed through and beginning to sizzle in its own rendered fat.

Pour the prepared gochujang glaze directly over the hot pork. Stir-fry rapidly for 1 to 2 minutes until the sauce bubbles, thickens, and evenly coats the pork. Remove from the heat and stir in the remaining 10 ml of sesame oil.

Assemble the bowls: divide the hot reheated jasmine rice between two serving bowls. Top each with equal portions of the glazed gochujang pork and the steamed bok choy. Garnish with 10 g of sliced green onions and 5 g of toasted sesame seeds.