Cooking with Cash-Wa Episode 5: Korean BBQ Pork Bowl

FARGO, N.D. (Valley News Live) -

Korean BBQ Pork Bowl Servings: 4

This is a simple recipe with a multitude of flavors to excite any palate. Feel free to substitute ground chicken, turkey, beef, or even meatless crumbles in place of ground pork.

· 1 lb. coarse ground pork

· 1 T. vegetable oil

· 1 bunch sliced green onions (white and green parts separated)

· ½ red bell pepper

· 2 cloves garlic, minced

· 1″ piece fresh ginger, minced

· ½ cup Korean BBQ Sauce

· 6 oz seasoned Rice Wine Vinegar

· 2 cups shredded carrots

· ½ Cucumber, sliced thinly

· ¼ cup mayonnaise, plain yogurt, or sour cream

· 2 tsp. Sriracha or other hot chili sauce

· 2 tsp. honey

· 4 T. picked cilantro leaves

· 2 T. toasted sesame seeds

· 4 cups cooked Jasmine rice

Slice green onions ¼” thick and separate the white part from the green. 1/4″ dice the red bell pepper. Mince or microplane the garlic and ginger. Keep separate and at the ready.

Combine ½ cup of seasoned rice vinegar and the shredded carrots in a microwave safe bowl. Microwave for 30 seconds. Remove, cover, and set aside. Combine the thinly sliced cucumbers with the remaining seasoned rice vinegar, toss to coat, set aside.

Combine the mayonnaise, sriracha, and honey in a small bowl and set aside.

Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Add the pork and season very lightly with salt. Cook, undisturbed, increasing heat to high if needed, until dark brown underneath, about 1 minute. Add the white part of the onion, bell pepper, garlic, and ginger. Toss pork with veggies, breaking up with tongs or a wooden spoon, and continue to cook, tossing, until cooked through, about 1 minute more. Remove from heat and keep warm.

To serve, divide rice among bowls and arrange pork over ½ of the bowl. Add 1/2 cup of carrots to ¼ of the bowl and the cucumbers on the remaining ¼. Drizzle each bowl with the honey sriracha sauce, garnish with green onions, picked cilantro, and toasted sesame seeds.