Gochujang-Braised Pork + Cabbage Bowls

I use this as meal prep for my partner and I.

Makes 7-8 large bowls

60-75 minutes total

Rice

Rice — follow the operations from left to right
Ingredients / preparation	1
6 cups dry rice (medium grain, jasmine, or sushi)	Cook riceCook 6 cups dry rice (about 18 cups cooked). Lightly salt.
Water + salt

Pork and savory-spicy glaze (no added sweetness)

Pork and savory-spicy glaze (no added sweetness) — follow the operations from left to right
Ingredients / preparation	1	2	3	4
6 lb pork shoulder (Boston butt), cut into 1/2-inch cubes	Sear porkPat pork dry and season with 2 1/4 tsp kosher salt + black pepper. Heat a heavy pot or deep skillet over medium-high heat. Add oil and sear pork in batches until deeply browned. Remove pork.	Toast + braiseStir in gochujang + doenjang + gochugaru and toast 30-60 seconds. Add soy sauce + 1 1/2 cups water/stock and scrape browned bits (leave in the pan, this is fond). Return pork + juices. Bring to a gentle simmer.	TenderizeCover and simmer 30-45 minutes until pork is tender.	Reduce to glazeUncover and simmer 8-12 minutes, stirring, until glossy and coating. Splash in a little water if it tightens too fast.
About 2 tbsp neutral oil (I use grapeseed but avocado or canola will work.)Allocated from About 4 tbsp totalEstimated split: half for searing, half for vegetables; adjust as needed.
2 1/4 tsp kosher salt to start for pork, plus more to adjust at endThe authored starting amount; extra salt later is to taste.
Black pepper
2 large (or 1 very large + 1 medium) yellow onions, sliced	Build aromaticsIn the same pot, cook onions with a pinch of salt for 4-6 minutes. Add garlic + ginger and cook 30 seconds.
12 cloves garlic, finely grated or minced
1 1/2 tbsp fresh ginger, finely grated or minced
Amount unspecified kosher salt to start for pork, plus more to adjust at endAdditional salt as needed; the starting 2 1/4 tsp is already allocated to the pork.
3/4 cup gochujang
3 tbsp doenjang
4 tbsp + 1 1/2 tsp soy sauce (or tamari)
1 1/2-3 tbsp gochugaru
1 1/2 cups water or unsalted stockFull starting amount; add a splash later only if needed.
Amount unspecified water or unsalted stockOptional extra splash, beyond the starting amount, if the glaze tightens too fast.

Vegetables and off-heat finish

Vegetables and off-heat finish — follow the operations from left to right
Ingredients / preparation	1	2
Prepared Reduce to glaze	Cook vegetablesIf needed, transfer pork out. Heat a wide skillet or the same pot over medium-high with a little oil. Cook cabbage in 2-3 batches with a pinch of salt, letting it char before tossing, 3-4 minutes per batch. Add carrots for the last 1-2 minutes. Return pork and toss 30-60 seconds to coat in the glaze.	FinishOff heat, stir in rice vinegar + toasted sesame oil. Adjust salt and add a little extra vinegar if needed.
3-4 lb total (or 1 very large or 2 medium) cabbage, cut into thick ribbons or rough 1-inch pieces
5 large carrots, matchsticks, one bag of matchstick carrots at whole foods will suffice.
About 2 tbsp neutral oil (I use grapeseed but avocado or canola will work.)Allocated from About 4 tbsp totalEstimated split: half reserved for the vegetables.
Amount unspecified kosher salt to start for pork, plus more to adjust at endAdditional salt as needed; the starting 2 1/4 tsp is already allocated to the pork.
4 tbsp + 1 1/2 tsp rice vinegar (stir in at end)
1 1/2 tbsp toasted sesame oil (stir in at end)
Amount unspecified kosher salt to start for pork, plus more to adjust at endAdditional salt as needed; the starting 2 1/4 tsp is already allocated to the pork.

Immersion blender mayo base (original yield about 1 1/2 cups)

Immersion blender mayo base (original yield about 1 1/2 cups) — follow the operations from left to right
Ingredients / preparation	1
2 large whole eggs (pasteurized if preferred) (optional)	Make mayo base (optional)In a tall, narrow jar, add eggs, Dijon, vinegar or lemon juice, salt, then oil. Set immersion blender at the bottom and blend without moving until emulsified at the base. Slowly lift to incorporate remaining oil. Add water as needed to loosen.
2 tsp Dijon mustard (optional)
4 tsp rice vinegar or lemon juice (optional)
1 1/4 cups neutral oil (avocado/canola, grapeseed is what I used) (optional)
1/2 tsp kosher salt, then adjust (optional)
2-4 tsp water, as needed for texture (optional)

Miso mayo (original yield about 2 cups)

Miso mayo (original yield about 2 cups) — follow the operations from left to right
Ingredients / preparation	1
Prepared Make mayo base (optional)All of the mayo base above	Make miso mayo (optional)Add white miso, rice vinegar, garlic, and sesame oil to the mayo base. Blend briefly with the immersion blender until fully smooth. Thin with 2-4 tsp water as needed for a spoonable or drizzle consistency. Use about 3-4 tbsp per bowl.
1/2 cup white miso (shiro) (optional)
1 tbsp + 1 tsp rice vinegar, plus more to brighten if needed (optional)
2 medium garlic cloves, finely grated (optional)
2 tsp toasted sesame oil (optional)
2-4 tsp water to thin to drizzle consistency (optional)

Portion bowls

Portion bowls — follow the operations from left to right
Ingredients / preparation	1
Prepared Cook rice	Portion big bowlsPortion about 2.25 cups cooked rice + 1.5-2 cups pork/veg per bowl.
Prepared Finish

Optional fresh finish, when serving

Optional fresh finish, when serving — follow the operations from left to right
Ingredients / preparation	1
Prepared Portion big bowls	Finish when servingAdd optional scallions, toasted sesame seeds, quick cucumber, and miso mayo when serving. Keep these finishing additions separate from the portions going into the freezer.
Prepared Make miso mayo (optional)
Scallions, sliced (optional)
Toasted sesame seeds (optional)
Quick cucumber (optional): thin-sliced cucumber + pinch salt + splash rice vinegar; rest 10 minutes; drain

Notes

Portion guide per bowl: about 2.25 cups cooked rice + 1.5-2 cups pork/veg.

This batch is intentionally savory/spicy with no added sugar.

Gochugaru range (1 1/2-3 tbsp) lets you tune heat while keeping flavor.

Add the miso mayo to taste. Honestly, I love the taste of miso so this recipe calls for a generous amount. Use as much or as little as you'd like.

The immersion blender mayo method works best when the cup is narrow enough for the blender head to nearly seal the bottom area.

Thick-cut cabbage holds texture better through meal prep and reheating than thin shreds.

Migration clarification: the optional scallions, sesame seeds, quick cucumber, and miso mayo are serving additions and stay out of the freezer portions.

Storage

I like to freeze all the portions except the one I'm eating the next day (Refrigerate overnight to thaw). You can hold onto this meal for weeks using this method.