Careme

Instructions

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1. 1.

   Rinse 1/2 cup dry long-grain white rice. Put it in a small saucepan with 3/4 cup water and 1/4 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, and reduce to low. Cook for 15 minutes, then remove from the heat and rest, covered, for 10 minutes. Prepare the stir-fry while the rice cooks.

2. 2.

   Season 10 ounces ground pork evenly with 3/4 teaspoon Diamond Crystal kosher salt, using less salt than for plain pork because the sauce is salty. Set aside while preparing the vegetables.

3. 3.

   Core and cut 12 ounces organic green cabbage into roughly 1-inch pieces. Scrub 6 ounces organic carrots and cut into thin matchsticks. Thinly slice 2 green onions, keeping the whites and greens separate.

4. 4.

   Grate 1/2 ounce young ginger root to yield 1 tablespoon, and finely chop 2 garlic cloves. Keep these aromatics together.

5. 5.

   Whisk together the gochujang sauce:

   • 1 1/2 tablespoons gochujang
   • 1 teaspoon soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 1 teaspoon toasted sesame oil
   • 1 teaspoon sugar
   • 2 tablespoons water
6. 6.

   Heat a large, deep 12-inch skillet over medium-high heat. Add 1 teaspoon neutral cooking oil and the seasoned pork. Press into a thin layer and leave undisturbed for 2 minutes, then break into small pieces and cook for another 3–4 minutes, until browned and cooked to 160°F. Transfer to a bowl.

7. 7.

   Add 1 teaspoon neutral cooking oil to the skillet. Add the prepared cabbage and carrots with 1 teaspoon Diamond Crystal kosher salt. Stir-fry for 6–8 minutes, allowing occasional contact with the hot pan so the cabbage develops browned edges. Add the prepared ginger and garlic along with the green onion whites; stir-fry for 30 seconds.

8. 8.

   Return the browned pork to the skillet and add the gochujang sauce. Toss over medium-high heat for 1–2 minutes, until glossy and lightly clinging to the vegetables; keep the cabbage slightly crisp.

9. 9.

   Fluff the rice and divide between two shallow bowls. Spoon the pork-and-cabbage stir-fry alongside it and scatter the green onion greens over the top.

Want more detail? See the temperature guide.