Korean Rice Bowl
Cook Time 30 minutes
Servings 4
Ingredients
1 tbsp peanut oil or vegetable oil
250g pork mince
300g mushrooms, chopped in a food processor
1 red onion, thinly sliced
1 garlic, minced
1 x 2cm piece of ginger, minced
Kimchi, to serve
1 carrot, juliennes
Butter lettuce leaves, to serve
1 handful of bean sprouts
White sesame seeds, to serve
Steamed short grain rice, to serve
Sauce
1 tbsp gochujang
1 tbsp dark soy
1 tbsp light soy
1 tsp fish sauce
2 tbsp honey
1 tsp cornflour mixed with 3 tbsp water
Method
Add the oil to the hot work. Then add the mince and stir, followed by the mushrooms for 5-6 minutes until caramelized and softened. Stir in the onion, garlic and ginger.
Combine all the sauce ingredients except cornflour in a bowl. Prepare the cornflour mixture in another small bowl.
Add the sauce and then the cornflour mixture to the wok. Mix to combine.
Place the cooked rice in the bowls, with lettuce, the mushroom and mince blend, carrot, bean sprouts and top with sesame seeds.