Everyday Gourmet - Justine's Blended Mushroom and Pork Korean Rice Bowl

Preheat a wok with peanut oil until it's smoking hot.

Add 250 g of pork mince to the hot wok and start frying.

Cut butter mushrooms in half and add to a mini food processor to chop until they resemble minced meat.

Add the chopped mushrooms to the pork in the wok and fry for 5 to 6 minutes to evaporate moisture.

Thinly slice 1 onion or half a large onion and set aside.

Grate about 1 tablespoon of ginger using a fine grater.

In a bowl, mix gochujang, dark soy sauce, light soy sauce, a small amount of fish sauce, and honey or maple syrup to create the sauce.

Add the sliced onion and grated ginger to the pork and mushroom mixture in the wok and cook until the onions soften.

Add minced garlic to the mixture and continue cooking on high heat.

Prepare a thickener by mixing 1 tablespoon of corn flour with 1 tablespoon of water, then whisk it together.

Pour the thickener into the wok and stir until the mixture thickens slightly.

Turn off the heat and begin plating the dish.

Start with a base of short grain rice in a bowl.

Add a side of butter lettuce leaves for freshness.

Spoon the mushroom and pork blend generously on one side of the rice.

Add some carrot on the side for color.

Include a few spoonfuls of kimchi on the side.

Top with bean sprouts in the center for crunch.

Equipment Needed

Spice Level:

Allergens