Careme

Instructions

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1. 1.

   Rinse 1/2 cup dry brown rice and drain. Cut 1 pound napa cabbage into bite-size pieces, keeping the thick white stems separate from the leafy tops. Rinse the cabbage and dry thoroughly so it stir-fries rather than steams.

2. 2.

   Combine the rinsed rice with 1 1/4 cups water and 1/8 teaspoon fine sea salt in a small saucepan. Bring to a boil, cover, and simmer gently for 40–45 minutes, until tender and the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes. Continue the preparation while the rice cooks.

3. 3.

   Finely grate enough young ginger to measure 1 tablespoon. Mince 3 garlic cloves. Thinly slice 2 green onions, separating the white and green parts.

4. 4.

   Gently mix 12 ounces ground pork with 3/4 teaspoon fine sea salt. Refrigerate until ready to cook.

5. 5.

   Stir together the sauce in a small bowl:

   • 1 tablespoon reduced-sodium soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 1 teaspoon gochugaru
   • 1 teaspoon honey
   • 1 teaspoon toasted sesame oil
6. 6.

   About 15 minutes before the rice will be ready, heat a large, wide skillet over medium-high heat. Add 2 teaspoons neutral cooking oil and the seasoned pork. Press it into an even layer and leave undisturbed for 2 minutes, then break into small pieces and cook for another 3–4 minutes. Add the prepared ginger, garlic, and green onion whites; stir-fry for 1 minute. The pork should reach 160°F. Transfer the pork mixture to a bowl.

7. 7.

   Add the remaining 1 teaspoon neutral cooking oil to the skillet. Add the prepared cabbage stems and 1/2 teaspoon fine sea salt; stir-fry for 3 minutes. Add the prepared cabbage leaves and stir-fry for another 2–3 minutes, until wilted but still slightly crisp.

8. 8.

   Return the pork mixture to the skillet and add the sauce. Toss over medium-high heat for 1–2 minutes, until glossy and hot, allowing excess liquid to evaporate rather than covering the pan.

9. 9.

   Fluff the cooked rice and divide between two bowls. Spoon the pork and cabbage over the rice, finish with the prepared green onion tops, and serve.

Want more detail? See the temperature guide.