Careme

Instructions

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1. 1.

   Rinse 3/4 cup dry long-grain white rice. Place in a small saucepan with 1 1/4 cups water and bring to a boil. Cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes. Prepare the stir-fry while the rice cooks.

2. 2.

   Mix 8 ounces ground pork with 1/4 teaspoon fine table salt and set aside while you prepare the vegetables. The added salt is reduced to account for the salty sauce.

3. 3.

   Wash and trim 1 pound napa cabbage, then slice crosswise into 1/2-inch strips, keeping the firmer stems separate from the leaves. Thinly slice 2 green onions, separating whites from greens. Peel and mince 2 garlic cloves.

4. 4.

   Whisk together the stir-fry sauce in a small bowl:

   • 1 tablespoon gochujang
   • 2 teaspoons soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 1/4 teaspoon ground ginger
   • 1 teaspoon toasted sesame oil

   Stir in 2 tablespoons water until smooth.

5. 5.

   Heat 1 teaspoon neutral cooking oil in a large skillet over medium-high heat. Add the seasoned pork and cook for 4–5 minutes, breaking it into small crumbles, until lightly browned and cooked to 160°F. Transfer to a bowl, leaving the drippings in the skillet.

6. 6.

   Add the cabbage stems and 1/2 teaspoon fine table salt to the skillet. Stir-fry for 3 minutes, then add the cabbage leaves and cook for 2–3 minutes until wilted but still slightly crisp. Add the prepared green onion whites and minced garlic; stir-fry for 30 seconds.

7. 7.

   Return the cooked pork to the skillet and add the stir-fry sauce. Toss over medium-high heat for 1–2 minutes until everything is coated and excess liquid has mostly evaporated. Turn off the heat and stir in 1 teaspoon toasted sesame oil.

8. 8.

   Fluff the rice and divide between two bowls. Spoon the pork and cabbage alongside it, then scatter the prepared green onion greens over the top.

Want more detail? See the temperature guide.