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Korean Rice Bowl

4 Servings

Main Course

Affordable Korean Rice Bowl with Asian-inspired flavors. Perfect for families.

The Korean Rice Bowl is sure to dominate kitchen tables across the country. This dinner for four only costs a few 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.

Medium Grain, Short Grain

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  • 1/4 cup soy sauce

  • 1/2 tsp red chilli flakes

  • 1 tbsp sesame oil or vegetable oil

  • 2 tbsp brown sugar

  • 6 cloves garlic, minced

  • 1 tbsp finely grated ginger

  • 1 lb extra lean ground pork or beef

  • 2 medium red onions, cut into 1/2-inch (1.27 cm) wedges

  • 4 cups shredded savoy or napa cabbage

  • 4 cups cooked, U.S. short or medium grain white rice

  • Toasted sesame seeds and slivered green onions


Step 1

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

Step 2

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

Step 3

  • 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.

Step 4

  • 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.

Step 5

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

Step 6

  • Return pork with any accumulated juices back to the skillet, tossing to combine. Cook for approximately 5 minutes until flavours are combined.

Step 7

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

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