korean pork rice bowls

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Spicy but fresh

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Serves 4

30 mins

INGREDIENTS

Pork mince 500g

Gochujang 3 tbsp

Soy sauce 4 tbsp

Honey 4 tbsp

Mirin 3 tbsp

Rice vinegar 4 tbsp

Garlic 2 cloves

Fresh ginger 15g piece

Chilli oil 1 tbsp

Sesame oil 2 tbsp

White onion 1, sliced thinly

Sesame seeds 1 tbsp, toasted

Cucumber 1 whole

Carrot 2 large

Lettuce 1little gem

Coriander handful

Spring onions 4

Sushi rice 240g

METHOD

1. Using a peeler, peel long ribbons of cucumber into a bowl.

2. Add 1 tbsp honey, 2 tbsp rice wine vinegar, 1 tbsp mirin, 1 tbsp sesame oil, 1 tbsp soy sauce, half the chopped coriander. Cover and leave to marinate in the fridge.

3. In a blender or food processor, mix together the gochujang, 3 tbsp soy sauce, 3 tbsp honey, 2 tbsp mirin, 1 tbsp rice vinegar, garlic cloves, ginger, chilli oil and 1 tbsp sesame oil. Blend until smooth.

4. Put the sushi rice on to cook

5. In a wok, heat up some oil and add the onion. Once it is soft and translucent add the pork mince, breaking it up into pieces.

6. Pour in the sauce and allow the mince to cook in it.

7. Peel the carrots into ribbons, shred the lettuce and start arranging into bowls.

8. Add the cucumber salad.

9. When the rice has cooked, stir through a tablespoon of rice vinegar, and then spoon into the bowls.

10. Divide the pork into the four bowls.

11. Finish by sprinkling over the sesame seeds, chopped spring onions and any remaining coriander.

12. Eat and enjoy!

Note: The bowls can be made up of whichever veg you choose! Kimchi is a great addition. Also, a fried egg served on top as with traditional Korean bibimbap works well.