Careme

Instructions

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1. 1.

   Rinse 1/2 cup dry brown rice. Put it in a small saucepan with 1 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, and reduce the heat to low. Simmer for 40–45 minutes, until tender and the water is absorbed, then remove from the heat and rest, covered, for 5 minutes.

2. 2.

   While the rice cooks, season 8 ounces ground pork with 1/4 teaspoon fine sea salt. Keep refrigerated while preparing the vegetables and sauce; the seasoning is modest because the sauce also contains salt.

3. 3.

   Core and cut 1 pound green cabbage into roughly 1-inch pieces, keeping thicker ribs separate from the leaves. Peel and thinly slice 4 ounces yellow onion. Finely grate enough ginger to measure 1 tablespoon, and mince 3 garlic cloves.

4. 4.

   Mix the gochujang sauce in a small bowl:

   • 2 tablespoons gochujang
   • 2 teaspoons soy sauce
   • 1 tablespoon rice vinegar
   • 1 teaspoon sugar
   • 2 tablespoons water

   Stir until smooth.

5. 5.

   When the rice has about 15 minutes left to cook, heat a large, preferably 12-inch skillet over medium-high heat. Add 2 teaspoons neutral cooking oil and the seasoned pork. Press into a thin layer and leave undisturbed for 2 minutes, then break into small crumbles and cook for another 2–3 minutes. Transfer to a clean bowl, leaving the rendered fat in the skillet.

6. 6.

   Add the prepared onion and cabbage ribs to the skillet and stir-fry for 3 minutes. Add the cabbage leaves and the remaining 1/8 teaspoon fine sea salt. Stir-fry for 4–5 minutes, allowing some edges to brown while keeping the cabbage slightly crisp.

7. 7.

   Add the prepared ginger and garlic and stir-fry for 30 seconds. Return the pork and its juices to the skillet, add the gochujang sauce, and toss for 2–3 minutes, until glossy and the pork reaches 160°F. Remove from the heat and stir in 1 teaspoon toasted sesame oil.

8. 8.

   Fluff the rested rice and divide between two shallow bowls. Spoon the pork-and-cabbage stir-fry alongside it, keeping the browned cabbage edges visible, and serve hot.

Want more detail? See the temperature guide.