Careme

Ingredients

• Whole Foods Market Kitchens Pork Bulgogi 1 package $8.99
• Organic Baby Bok Choy 1 package, halved lengthwise $2.99
• Organic Red Radish Bunch 1 bunch, thinly sliced into rounds $2.79
• Mini Cucumber, 9 OZ 1/2 package, sliced into long batons $2.99
• Organic Green Onion 2 stalks, thinly sliced $1.99
• Lime 1 lime, halved $0.59
• Organic Cilantro 2 tablespoons, chopped $1.79
• Pantry item: cooked rice 2 cups cooked jasmine or brown rice
• Pantry item: sesame oil 2 teaspoons
• Pantry item: neutral oil 1 tablespoon
• Pantry item: rice vinegar 1 tablespoon
• Pantry item: soy sauce 1 teaspoon
• Pantry item: honey 1 teaspoon
• Pantry item: toasted sesame seeds 1 teaspoon
• Pantry item: chili flakes pinch, optional

Instructions

1. Cook 2 cups jasmine or brown rice if not already prepared so it is ready for plating. While the rice cooks, prep the vegetables.
2. Halve 1 package Organic Baby Bok Choy lengthwise so each piece keeps its long elegant shape. Thinly slice 1 bunch Organic Red Radish Bunch into rounds. Cut 1/2 package Mini Cucumber, 9 OZ into long slim batons. Slice 2 stalks Organic Green Onion and chop 2 tablespoons Organic Cilantro. Halve 1 Lime.
3. In a small bowl, toss the sliced radishes and cucumber batons with 1 tablespoon rice vinegar, 1 teaspoon honey, juice from half the lime, a pinch of salt, and a pinch of chili flakes if using. Let the salad sit while you cook the pork and bok choy.
4. Take 1 package Whole Foods Market Kitchens Pork Bulgogi and, using clean hands, gather portions into 4 compact elongated mounds or roll-like shapes rather than loose crumbles. This helps keep the presentation intentionally long and sculpted.
5. Heat a large skillet over medium-high heat with 1 tablespoon neutral oil. Add the 4 elongated pork bulgogi portions and sear 2 to 3 minutes per side, letting them caramelize. Reduce heat to medium and cook 4 to 5 minutes more, turning carefully, until cooked through and glossy.
6. Move the pork bulgogi to one side of the skillet. Add the halved Organic Baby Bok Choy cut-side down with 2 teaspoons sesame oil. Cook 2 minutes until charred at the edges, then turn and cook 1 to 2 minutes more. Splash in 1 teaspoon soy sauce and 1 tablespoon water, then let it glaze the bok choy lightly.
7. Fluff the 2 cups cooked rice. Stir half the sliced Organic Green Onion into the radish-cucumber salad and reserve the rest for garnish.
8. To plate, spoon a narrow mound of rice down the center or side of each plate. Set 2 long pork bulgogi shapes on each plate. Lean the glazed bok choy halves alongside. Add a tight tuft of the radish-cucumber salad at the end for crunch and color contrast. Finish with chopped Organic Cilantro, the remaining sliced Organic Green Onion, toasted sesame seeds, and a squeeze from the remaining lime half.
9. Optional wine pairing: pour Gamay or Gewurztraminer. Gamay loves the char and sweet-savory pork, while Gewurztraminer handles sesame, soy, and mild heat especially well.