Spicy Korean Pulled Pork Rice Bowl with Edamame

ready in 15 minutes

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Spicy

Cook Within: 4 days

Contains: Sesame, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

We love pulled pork with anything: pulled pork sandwiches, pulled pork BBQ, pulled pork ice cream, pulled pork coffee (we might be exaggerating a hair with those last two). But we love this pulled pork bowl most of all, with incredible and delightful Asian flavors adding delicate notes and perfect punches to the rich and tender porcine protein.

In Your Box (serves 2)

  • 8½ oz. Cooked Jasmine Rice
  • 8 oz. Fully Cooked Pulled Pork
  • Info
    5 oz. Edamame
  • Info
    2 fl. oz. Korean BBQ Sauce
  • 2 oz. Sweet Chili Sauce
  • 2 oz. Sliced Red Onion

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • 1 Microwave-Safe Bowl
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using shrimp, pat dry and season with a pinch of salt and pepper. Follow same instructions as pulled pork in step 3, removing onions and cooking shrimp undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches minimum internal temperature, 1-2 minutes. Stir in cooked onions and BBQ sauce.

  • If using flank steak or steak strips, separate into single layer and pat dry. Season with a pinch of salt and pepper. Follow same instructions as pulled pork in step 3, removing onions and stirring flank steak occasionally until no pink remains, 4-6 minutes. Stir in cooked onions and BBQ sauce.

  1. 1

    Cook the Rice

    Remove rice from packaging. Place rice in a microwave-safe bowl with 2 Tbsp. water. Cover with a damp paper towel. Microwave until warm, 2 minutes.

    Add sweet chili sauce and fluff with a fork to combine.

  2. 2

    Cook the Edamame

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add edamame to hot pan. Stir occasionally until warm, 2-3 minutes.

    Transfer edamame to a plate. Keep pan over medium-high heat.

  3. 3

    Cook the Pork Mixture

    Add 1 tsp. olive oil and onion to hot pan and stir occasionally until tender and lightly browned, 5-6 minutes.

    Add pulled pork, BBQ sauce (to taste), and 1/4 cup water. Bring to a simmer, stirring occasionally. Excess pork fat will render while cooking and add flavor.

    Once simmering, cook until warmed through and remove from burner.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, topping rice with pork mixture and edamame. Bon appétit!

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