Careme

Instructions

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

1. 1.

   Thinly slice 1 organic English cucumber and 2 green onions, keeping them separate. Finely grate 2 garlic cloves and 1 teaspoon fresh ginger together to make the prepared aromatics.

2. 2.

   Rinse 3/4 cup jasmine rice under cool water. Combine it in a small saucepan with 1 1/8 cups water and 1/8 teaspoon kosher salt. Bring to a boil over high heat, then cover and cook over low heat for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

3. 3.

   In a medium bowl, stir together:

   • 2 tablespoons rice vinegar
   • 1 teaspoon granulated sugar
   • 1/4 teaspoon kosher salt
   • 1 teaspoon toasted sesame oil

   Add the sliced cucumber, toss well, and let the cucumber salad marinate for at least 15 minutes, tossing once halfway through.

4. 4.

   Make the gochujang sauce by stirring the prepared aromatics into:

   • 2 tablespoons gochujang
   • 1 1/2 tablespoons low-sodium soy sauce
   • 2 teaspoons brown sugar
   • 2 tablespoons water

   Set the sauce aside.

5. 5.

   Heat 2 teaspoons neutral cooking oil in a large skillet over medium-high heat. Add 10 ounces ground pork, season with 1/4 teaspoon kosher salt, and stir-fry while breaking it into small crumbles for 5 to 7 minutes, until fully browned with no pink remaining.

6. 6.

   Pour the gochujang sauce over the pork. Stir-fry for 2 to 3 minutes, until the sauce bubbles and forms a glossy glaze; reduce the heat if it begins to scorch.

7. 7.

   Fluff the rice and divide it between two bowls. Add the glazed pork and drained cucumber salad in separate sections, divide the sliced green onions evenly between the bowls, and serve.