Spicy Pork Donburi

Spicy Pork Donburi

  • Serves 1
Rated by 35 people
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Satisfy your hunger and warm yourself up with this easy and tasty spicy pork donburi recipe. Donburi is a one bowl Japanese dish consisting of freshly steamed rice topped with meat, egg or vegetables, and this spicy pork donburi utilises gochujang korean chilli paste for an intense burst of heat. Enjoy as an easy lunch or light dinner, perhaps with a small plate of gyoza on the side.


• 300g cooked japanese rice
• 100g pork loin/belly slices
• 1/2 onion
• 1 carrot
• 1/2 spring onion
• 1/2 garlic clove
• 30g beansprouts
• 2 tsp sugar
• 2 tbsp soy sauce
• 1 tbsp cooking sake
• 2 tbsp gochujang korean chilli paste
• 1 tbsp sesame oil

How To Prepare

  1. Before cooking the pork and vegetables, we need to prepare the rice for our donburi. You can follow our online white rice recipe to find out how to make perfect sticky Japanese rice. If you prefer you can also use brown Japanese rice. If you really don’t want to spend too much time with rice preparation, you can try our microwavable rice, convenient and tasty.

  2. While the rice is cooking, you can cut your pork meat and vegetables into slices. To get your pork sliced really thin, freeze it first and then slice, either with a meat slicer, or a very sharp knife.

  3. Grab your frying pan, add a little cooking oil and start cooking the vegetables over a medium heat. Once they are almost done, add the pork, sugar, soy sauce and cooking sake. Mix everything together in the pan and continue cooking before finally adding the gochujang spicy miso paste. A quick drizzle of sesame oil added just after you remove the heat will add a delicious aroma to your spicy pork don.

  4. The only thing left now is to serve your spicy pork on a bowl of rice and enjoy.

Tips and Information

• You may find it easier to add a little water to the gochujang paste so that it is easier to mix in with your other ingredients in the pan.
• 2 tbsp of mirin sweet rice wine work well as a replacement for sugar if you prefer.