Careme

Instructions

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1. 1.

   Rinse 1/2 cup dry rice. Place in a small saucepan with 1 cup water and 3/8 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, and reduce the heat to low. Cook for 18 minutes, then remove from the heat and rest, covered, for 5 minutes. Prepare the stir-fry while the rice cooks.

2. 2.

   Remove the tough core from 8 ounces green cabbage and slice the leaves into thin ribbons. Scrub 4 ounces carrots and cut into thin matchsticks. Peel and mince 3 cloves garlic.

3. 3.

   Mix 8 ounces ground pork with 1/2 teaspoon Diamond Crystal kosher salt. Let stand while you prepare the sauce.

4. 4.

   Stir together the sauce in a small bowl:

   • 2 teaspoons reduced-sodium soy sauce
   • 2 teaspoons gochugaru
   • 2 teaspoons rice vinegar
   • 1 teaspoon brown sugar
   • 2 teaspoons toasted sesame oil

   Add 2 tablespoons water and stir until the sugar dissolves.

5. 5.

   Heat a large, preferably 12-inch skillet over medium-high heat. Add 2 teaspoons neutral cooking oil, then the seasoned pork. Press into a thin layer and leave undisturbed for 2 minutes. Break into small crumbles and stir-fry for another 2–3 minutes, until browned. Transfer to a bowl, leaving the drippings in the skillet.

6. 6.

   Add the prepared cabbage and carrots to the skillet with 3/4 teaspoon Diamond Crystal kosher salt. Stir-fry for 5–6 minutes, until lightly browned and crisp-tender. Add the minced garlic and stir for 30 seconds.

7. 7.

   Return the browned pork to the skillet and add the sauce. Stir-fry for 2–3 minutes, until the sauce lightly coats everything and the pork reaches 160°F.

8. 8.

   Fluff the cooked rice and divide between two bowls. Spoon the pork and vegetables alongside it, sprinkle with 2 teaspoons sesame seeds, and serve.

Want more detail? See the temperature guide.