Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Gently mix 8 oz ground pork with 1/2 teaspoon fine sea salt and 1/8 teaspoon black pepper. Set aside while you prepare the rice and vegetables.

2. 2.

   Rinse 1/2 cup dry rice and drain. Place in a small saucepan with 1 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, and reduce to low. Simmer for 15–18 minutes, until the water is absorbed, then remove from the heat and rest, covered, for 10 minutes.

3. 3.

   While the rice cooks, core and cut 1 lb green cabbage into roughly 1-inch pieces. Thinly slice 4 oz yellow onion. Thinly slice 2 green onion stalks, keeping the whites and greens separate. Grate enough ginger to measure 1 tablespoon and measure 1 tablespoon diced garlic.

4. 4.

   Make the chili sauce by stirring together:

   • 1 tablespoon soy sauce
   • 2 teaspoons rice vinegar
   • 2 teaspoons gochugaru
   • 1 teaspoon sugar
   • 1 teaspoon toasted sesame oil
   • 2 tablespoons water

   Set the sauce beside the stove.

5. 5.

   Heat a large, wide skillet over medium-high heat. Add 1 tablespoon neutral cooking oil and the seasoned pork. Press the pork into a thin layer and let it brown undisturbed for 2 minutes. Break it into small crumbles and stir-fry for 2–3 minutes more. Add the prepared ginger, garlic, and green onion whites; stir for 30 seconds.

6. 6.

   Add the sliced yellow onion and chopped cabbage, in two additions if needed, along with 1/4 teaspoon fine sea salt. Stir-fry for 6–8 minutes, until the cabbage has browned edges but retains some bite. The modest vegetable seasoning leaves room for the soy sauce.

7. 7.

   Pour in the chili sauce and stir-fry for 2–3 minutes, until it lightly coats the vegetables and the pork reaches 160°F. Fold in the prepared green onion greens and remove from the heat.

8. 8.

   Fluff the rice and divide between two bowls. Spoon the pork and cabbage alongside, keeping the browned cabbage visible, and serve hot.

Want more detail? See the temperature guide.