Korean-style pork and rice
By RicardoThis recipe is a tribute to bibimbap, a classic Korean dish. Very economical, these rice bowls are bursting with colour and flavour.Time and servings
Ingredients
16 total- 4 carrots, julienned
- 4 Lebanese cucumbers, cut into thin rounds
- 60 ml (2 tbsp) rice vinegar
- 5 ml (1 tsp) sugar
- 430 g (2 cups) Calrose rice (sushi rice)
- 500 ml (2 cups) water
- 2.5 ml (1/2 tsp) salt
- 30 ml (2 tbsp) brown sugar
- 30 ml (2 tbsp) hoisin sauce
- 30 ml (2 tbsp) soy sauce
- 1 ml (1/4 tsp) red pepper flakes
- 450 g (1 lb) medium-lean ground pork
- 15 ml (1 tbsp) toasted sesame oil
- 15 ml (1 tbsp) butter
- 4 eggs
- 2 green onions, thinly sliced
Directions
7 stepsPickled Vegetables & Rice
Step 1
In a large bowl, combine all of the ingredients. Season with salt. Let marinate while you prepare the rice and pork, stirring a few times. Drain before serving.
Step 2
Rinse the rice under cold running water until the water runs clear. Drain well.
Step 3
In a pot, bring the rice, water and salt to a boil. Cover and cook over low heat for 12 to 15 minutes or until the water has been completely absorbed. Remove from the heat and let rest for 5 minutes, covered.
Pork
Step 1
In a small bowl, combine the vinegar, brown sugar, hoisin, soy sauce and red pepper flakes.
Step 2
In a large non-stick skillet over high heat, cook the pork in the sesame oil, breaking it up with a wooden spoon, until golden. Add the sauce and continue to cook for 3 minutes while stirring. Keep warm.
Toppings
Step 1
In another large non-stick skillet, melt the butter. Carefully crack the eggs directly into the skillet. Cook over low heat, on one side only, for 3 minutes or until the whites are set. Season with salt and pepper.
Step 2
Divide the rice among four bowls. Add the pork and pickled vegetables. Top with the eggs. Sprinkle with the green onions.