Instant Pot Korean-Inspired Spicy Pork Rice Bowl

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork shoulder cooked quickly in an Instant Pot with gochujang and soy sauce, served over steamed rice with crunchy cucumber and a fried egg. This Korean-inspired rice and grain recipe, ready in about 55 minutes, pairs pork shoulder, gochujang (Korean chili paste), soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Korean cuisine 550 cal/serving

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Ingredients

1 lb, cut into 1-inch cubes pork shoulder
3 tbsp gochujang (Korean chili paste)
1/4 cup soy sauce
2 tbsp brown sugar
4 cloves, minced garlic cloves
1 tbsp, grated ginger
1/2 cup water
2 tbsp vegetable oil
1 small, thinly sliced cucumber
2 cups, cooked white rice
2 large eggs
1 tsp, toasted sesame seeds
2 stalks, thinly sliced green onions

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Instructions

Step 1: Press 'Sauté' on the Instant Pot and heat 2 tbsp vegetable oil. Add 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
Step 2: Add 1 lb cubed pork shoulder and brown on all sides for 4-5 minutes.
Step 3: Stir in 3 tbsp gochujang, 1/4 cup soy sauce, 2 tbsp brown sugar, and 1/2 cup water. Mix well to coat the pork evenly.
Step 4: Seal the Instant Pot lid and cook on high pressure for 25 minutes. Allow natural pressure release for 10 minutes before opening.
Step 5: While pork cooks, prepare 2 cups cooked white rice and thinly slice 1 small cucumber.
Step 6: Heat a non-stick skillet over medium heat and fry 2 large eggs sunny-side up.
Step 7: Serve the spicy pork over the steamed rice, topped with sliced cucumber, fried egg, 1 tsp toasted sesame seeds, and 2 thinly sliced green onions.