Heat oil in a large skillet over high. Add pork; cook 5 minutes or until browned, stirring to crumble. Add white onion, ¼ cup green onions, and garlic; cook 4 minutes. Add ⅓ cup water; cook 1 minute, scraping pan to loosen browned bits. Remove from heat; stir in remaining ½ cup green onions, gochujang, soy sauce and brown sugar. Heat rice according to directions. Place ½ cup pork mixture and ¾ cup rice in each of 4 bowls; top with cilantro, vinegar, and lime wedges.
Cal 429; fat 17.4g (sat 4g, mono 2.7g, poly 2.9g); pro 23g; carb 49g; fiber 5g; sugar 7g; chol 64mg; iron 1mg; sod 532mg; calc 30mg
