Careme

Instructions

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1. 1.

   Rinse 1/2 cup dry jasmine rice and drain. Put it in a small saucepan with 3/4 cup water and 1/2 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, and reduce the heat to low. Cook for 15 minutes, then remove from the heat and let stand, covered, for 5 minutes. Prepare the stir-fry while the rice cooks.

2. 2.

   Gently mix 12 ounces ground pork with 3/4 teaspoon Diamond Crystal kosher salt. Set aside while preparing the vegetables; this reduced presalting amount accounts for the soy sauce added later.

3. 3.

   Trim 12 ounces green beans and cut them into 2-inch lengths. Mince 3 garlic cloves. Thinly slice 2 scallions, keeping the whites and greens separate.

4. 4.

   Stir together the sauce in a small bowl:

   • 1 tablespoon soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 1 teaspoon toasted sesame oil
   • 1 teaspoon brown sugar
   • 1 teaspoon gochugaru
   • 2 tablespoons water
5. 5.

   Heat a large skillet over medium-high heat. Add 1 tablespoon neutral cooking oil, the prepared green beans, and 1 teaspoon Diamond Crystal kosher salt. Stir-fry for 4 minutes, until lightly blistered. Add 3 tablespoons water, cover, and cook for 3 minutes. Uncover and cook for 1 minute, until the water evaporates and the beans are crisp-tender. Transfer the beans to a plate.

6. 6.

   Add the seasoned pork to the same skillet. Press it into a thin layer and cook undisturbed for 3 minutes. Break it into bite-size crumbles and cook for another 3–4 minutes, until browned and the largest crumbles reach 160°F. Spoon off excess rendered fat, leaving approximately 1 tablespoon in the pan.

7. 7.

   Add the prepared garlic and scallion whites to the pork and stir-fry for 30 seconds. Return the cooked beans to the skillet, add the sauce, and toss for 1–2 minutes, until glossy and hot.

8. 8.

   Fluff the rice and divide between two bowls. Spoon the pork and green beans over it, scatter with the prepared scallion greens, and serve.

Want more detail? See the temperature guide.