Korean Rice BowlPrint Recipe
- 2 mini cucumbers, thinly sliced
- 1 tbsp sugar
- ¼ cup white wine vinegar
- Salt & Pepper
- 2 portabella mushrooms, sliced
- 2 cups chopped kale
- ¼ cup light soy sauce
- ½ tbsp grated ginger
- ½ tbsp minced garlic
- ½ tbsp chili sauce
- 1 tbsp brown sugar
- 1 lb lean ground pork
- 2 cups Jasmine rice, cooked per package directions
- 1 carrot, grated
- 3 green onions, sliced
- 4 eggs, fried over-easy
- 1 cup kimchi
To make the quick pickles: in a small pot add sliced cucumber, sugar, vinegar, salt and pepper. Bring mixture to a boil, stirring frequently. Remove from heat and set aside.
In a large non-stick frying pan over medium-high heat, sauté portabella mushrooms until browned, approximately 4-6 minutes. Remove from pan and set aside. In the same pan add chopped kale and sauté 3-4 minutes until wilted. Remove from pan and set aside.
In a small bowl, mix soy sauce, ginger, garlic, chili sauce, and brown sugar. To the same frying pan add the pork and cook 3-4 minutes until starting to brown. Add sauce and continue to cook 3-4 minutes, or until no longer pink.
While meat cooks prepare rice as per package directions.
Divide ingredients among four bowls: rice, pork, mushrooms, kale, pickles, carrot, green onions, egg and kimchi. Serve warm.