Careme

Instructions

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1. 1.

   Rinse 3/4 cup jasmine rice under cool water. Combine it in a small saucepan with 1 1/8 cups water and 1/8 teaspoon kosher salt. Bring to a boil over high heat, then cover and cook over low heat for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

2. 2.

   While the rice cooks, thinly slice 1 organic English cucumber. In a medium bowl, toss together:

   • 1 thinly sliced organic English cucumber
   • 2 tablespoons rice vinegar
   • 1 teaspoon granulated sugar
   • 1 teaspoon toasted sesame oil

   Let the cucumber salad marinate for at least 15 minutes, tossing once halfway through.

3. 3.

   Make the gochujang sauce by stirring together:

   • 2 tablespoons gochujang
   • 1 1/2 tablespoons low-sodium soy sauce
   • 2 teaspoons brown sugar
   • 2 finely grated garlic cloves
   • 1 teaspoon finely grated fresh ginger
   • 2 tablespoons water

   Set the sauce aside.

4. 4.

   Heat 2 teaspoons neutral cooking oil in a large skillet over medium-high heat. Add 10 ounces ground pork, season with 1/4 teaspoon kosher salt, and stir-fry while breaking it into small crumbles, 5 to 7 minutes. Cook until browned and the center reaches 160°F.

5. 5.

   Pour the gochujang sauce over the pork. Stir-fry for 2 to 3 minutes, until the sauce bubbles and glazes the meat; reduce the heat if it begins to scorch.

6. 6.

   Fluff the rice and divide it between two bowls. Add the glazed pork and drained cucumber salad in separate sections, then finish each bowl with a portion of 2 thinly sliced green onions and serve.