James Park’s Savory Pear Pot Rice with Gochujang Balsamic Is Fall Comfort with a Korean Twist

Name: James Park’s Savory Pear Pot Rice with Gochujang Balsamic Is Fall Comfort with a Korean Twist
Total time: 1 h 25 min
Yield: 4 serving(s)
Ingredients: 1 c. (200 g) short-grain rice; 1 tbsp. unsalted butter; 3 strips thick-cut bacon, cut into bite-size pieces; 4 oz. sliced prosciutto; 1 shallot, diced; 2 Bosc pears, peeled, cored, and cut into 1/4-inch to 1/2-inch cubes; 1/2 tsp. kosher salt; 2 c. (85 g) baby arugula; Shaved Parmesan cheese, for garnish; 1 tbsp. gochujang; 1 tbsp. balsamic vinegar; 1/2 tbsp. soy sauce; 1/4 tsp. sugar; 1/4 tsp. toasted sesame oil

Tender pears and crispy prosciutto meet a bold gochujang-balsamic sauce in this sweet, savory, and deeply satisfying one-pot dinner.

By Good Housekeeping EditorsPublished: Sep 11, 2026

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A colorful platter of grains topped with greens, crispy bacon, and shaved cheese, alongside two pears.

Mike Garten / Good Housekeeping

Yields:

4 serving(s)

Total Time:

1 hr 25 mins

Cal/Serv:

432

“My aunt owned a pear farm in Korea, and my dad loved pears, so we always had different varieties at home,” says cookbook author and content creator James Park. “Here they cook down into pot rice (sot-bap), adding natural sweetness that balances smoky bacon, crispy prosciutto, and peppery arugula.”

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Ingredients

Savory Pear Pot Rice

1 cup (200 g) short-grain rice
1 Tbsp. unsalted butter
3 strips thick-cut bacon, cut into bite-size pieces
4 oz. sliced prosciutto
1 shallot, diced
2 Bosc pears, peeled, cored, and cut into 1/4-inch to 1/2-inch cubes
1/2 tsp. kosher salt
2 cups (85 g) baby arugula
Shaved Parmesan cheese, for garnish

Gochujang Balsamic Sauce

1 Tbsp. gochujang
1 Tbsp. balsamic vinegar
1/2 Tbsp. soy sauce
1/4 tsp. sugar
1/4 tsp. toasted sesame oil

Directions

1. Step 1Rinse the rice, then soak it in water for at least 30 minutes, up to 2 hours. Set aside until ready to use.
2. Step 2In a large skillet or Dutch oven with a lid, melt the butter over medium-high heat. Add the bacon and cook for 2 to 3 minutes, until the fat has rendered. Transfer the cooked bacon to a plate and set aside. Leave about 2 tablespoons of bacon fat in the pan, discarding any excess.
3. Step 3Working in batches, cook the prosciutto over medium-high heat for 1 to 2 minutes per side, until crisp. Transfer to a paper towel-lined plate and set aside.
4. Step 4Reduce the heat to medium-low. Add the shallot and cook for 1 to 2 minutes, stirring often, until softened. Add the cubed pears and cook for 2 to 3 minutes, stirring and scraping up any browned bits from the bottom of the pan, until some pears are just starting to brown.
5. Step 5Drain the soaked rice. Season with the salt, then add it along with the reserved bacon and 1 cup water to the pan. Stir well to combine.
6. Step 6Bring to a boil, then reduce the heat to low. Cover and cook 10 min. Remove from heat and let sit, covered, for 10 minutes more to continue cooking the rice. Do not open the lid during this time.
7. Step 7Meanwhile, make the gochujang balsamic sauce: Whisk together the gochujang, balsamic vinegar, soy sauce, sugar, and sesame oil in a small bowl. Set aside.
8. Step 8Gently fluff the rice with a rice paddle or serving spoon. Fold in the baby arugula until wilted. Crumble the crispy prosciutto over the top. Drizzle with the gochujang balsamic sauce and scatter with shaved Parmesan before serving.

Nutritional Info (per serving): About 432 calories, 14 g fat (6 g saturated), 48 mg cholesterol, 1,207 mg sodium, 59 g carbohydrates, 4 g fiber, 12.5 g sugar (1.5 g added sugar), 17 g protein

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