Korean Rice Bowl

Korean Rice BowlThe Korean Rice Bowl is sure to dominate kitchen tables across the country. This dinner for four only costs $13 to make and family members will welcome the Asian-inspired flavours and change from the everyday casserole. Prepare pork and cabbage up to a day in advance and use leftover U.S. rice to cut back on prep time for a fast weeknight meal.

1/4 cup soy sauce 50 mL
1/2 tsp red chili flakes 2 mL
1 tbsp sesame oil or vegetable oil 15 mL
2 tbsp brown sugar 30 mL
6 cloves garlic, minced 6
1 tbsp finely grated ginger 15 mL
1 lb extra lean ground pork or beef 500 g
2 medium red onions, cut into 1/2-inch (1.27 cm) wedges 2
4 cups shredded savoy or napa cabbage 1 L
4 cups cooked, U.S. short or medium grain white rice 1 L
Toasted sesame seeds and slivered green onions

In a small bowl, whisk together soy sauce, red chili flakes, oil, brown sugar, garlic and ginger. In a medium-sized bowl, add pork and pour half of the marinade over it, stirring to combine. In another medium-sized bowl, add onions and cabbage and pour remaining marinade over top. Let pork mixture and cabbage mixture stand 15 minutes at room temperature and or up to one day in the refrigerator.

In a large skillet over medium-high heat, add pork; breaking it up with the back of a spoon until brown and no pink remains, about 5 minutes. Transfer cooked pork to a bowl. In same skillet, add cabbage mixture with marinade and cook until onions are translucent and cabbage is tender and crisp, about 10 minutes. Return pork with any accumulated juices back to the skillet, tossing to combine. Cook for approximately 5 minutes until flavours are combined.

Divide rice into 4 small bowls. Top with pork mixture and serve immediately. Sprinkle with sesame seeds and green onions if desired.

Makes 4 servings.

PER SERVING: about 460 cal, 31 g pro, 5 g total fat (2 g sat fat), 71 g carb, 4 g fibre, 60 mg chol, 1000 mg sodium. %RDI: iron 25%, calcium 8%, vit A 20%, vit C 45%

Source: www.riceinfo.com

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