Korean Rice Bowl

Cook Time 30 minutes

Servings 4

Ingredients

1 tbsp peanut oil or vegetable oil 

250g pork mince

300g mushrooms, chopped in a food processor

1 red onion, thinly sliced

1 garlic, minced

1 x 2cm piece of ginger, minced 

Kimchi, to serve 

1 carrot, juliennes

Butter lettuce leaves, to serve 

1 handful of bean sprouts

White sesame seeds, to serve 

Steamed short grain rice, to serve  

Sauce

1 tbsp gochujang 

1 tbsp dark soy

1 tbsp light soy 

1 tsp fish sauce 

2 tbsp honey 

1 tsp cornflour mixed with 3 tbsp water

Method

Add the oil to the hot work. Then add the mince and stir, followed by the mushrooms for 5-6 minutes until caramelized and softened. Stir in the onion, garlic and ginger.

Combine all the sauce ingredients except cornflour in a bowl. Prepare the cornflour mixture in another small bowl.

Add the sauce and then the cornflour mixture to the wok. Mix to combine.

Place the cooked rice in the bowls, with lettuce, the mushroom and mince blend, carrot, bean sprouts and top with sesame seeds.