Korean Rice Bowl

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This dinner for four only costs a little more than $10.00 to make and diners will welcome the asian-inspired flavours that change it from an everyday casserole. prepare pork and cabbage up to a day in advance and use leftover rice to cut back on prep time for a fast week-night meal.

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Steps

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In a small bowl , whisk together soy sauce , red chili flakes , oil , brown sugar , garlic and ginger.

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In a medium bowl , add pork and pour half of the marinade over it , stirring to combine.

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In another medium bowl , add onions , and cabbage and pour remaining marinade over top.

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Let pork and cabbage mixtures stand for 15 minutes at room temperature or for up to one day in the refrigerator.

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In a large skillet over medium-high heat , add pork.

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Breaking it up with the back of a spoon until brown and no pink remains , about 5 minutes.

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Transfer cooked pork to a bowl.

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In same skillet , add cabbage mixture with marinade and cook until onions are translucent and cabbage is tender-crisp , about 10 minutes.

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Return pork to skillet , with any accumulated juices , tossing to combine.

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Cook for about 5 minutes , until flavours combine.

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Divide rice into 4 bowls.

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Top each with pork mixture and serve immediately.

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Sprinkle with sesame seeds and green onions.

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Ingredients

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soy sauce, red chili pepper flakes, sesame oil, brown sugar, garlic cloves, ginger, ground pork, red onions, savoy cabbage, cooked white rice, toasted sesame seeds, green onion