Careme

Instructions

Swipe or drag a step aside when it’s done. ↔

1. 1.

   Pat 12 ounces pork loin dry and slice it across the grain into 1/4-inch strips. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper, then let the seasoned pork stand for 10 minutes while you continue preparing the meal.

2. 2.

   Cut 12 ounces zucchini lengthwise into quarters, then crosswise into 2-inch pieces. Thinly slice 2 green onions, keeping the white and green parts separate.

3. 3.

   Make the gochujang sauce by whisking together:

   • 1 1/2 tablespoons gochujang
   • 1 tablespoon low-sodium soy sauce
   • 1 tablespoon rice vinegar
   • 2 teaspoons brown sugar
   • 1 teaspoon toasted sesame oil
   • 1 grated garlic clove
   • 1 teaspoon grated ginger
   • 2 tablespoons water

   Set the sauce aside.

4. 4.

   Rinse 1/2 cup long-grain rice. Combine the rice in a small saucepan with 1 cup water and 1/4 teaspoon kosher salt. Bring to a boil, cover, reduce the heat to low, and simmer for 17 minutes. Remove from the heat and let stand, covered, for 5 minutes.

5. 5.

   Heat a large skillet over medium-high heat. Add 2 teaspoons neutral cooking oil, followed by the seasoned pork in one layer. Sear without moving for 2 minutes, then stir-fry for 2 to 3 minutes, until browned but not quite cooked through. Transfer the pork to a clean plate.

6. 6.

   Add 1 teaspoon neutral cooking oil to the same skillet. Add the prepared zucchini and the sliced green onion whites; sear for 3 to 4 minutes, turning occasionally, until the zucchini is browned but still crisp.

7. 7.

   Return the seared pork and any accumulated juices to the skillet. Pour in the gochujang sauce and cook, tossing constantly, for 1 to 2 minutes, until glossy and the pork reaches 145°F.

8. 8.

   Fluff the cooked rice and divide it between two shallow bowls. Top with the glazed pork and zucchini, then finish with the sliced green onion greens and 1 teaspoon toasted sesame seeds.