Korean-Style Rice Bowls with Caramelized Pork and Avocado
Prepare this vibrant sushi rice bowl, topped with gochujang-seasoned ground pork—a fermented chili paste from Korean cuisine. Cook the meat until caramelized, golden and crispy. Add quick-pickled vegetables and finish with slices of creamy ripe avocado for a colourful, satisfying dish.
Ingredients
- 1 1/2 cups (325 g) Calrose rice (sushi rice)
- 1 3/4 cups (430 ml) water
- 1/4 tsp salt
- 3 tbsp (45 ml) rice vinegar
- 3 tbsp (45 ml) mirin
- 1/2 tsp salt
- 3 Nantes carrots, thinly sliced on an angle
- 3 Lebanese cucumbers, halved lengthwise, each half cut into 1/2-inch (1 cm) slices on an angle
- 3 tbsp (45 ml) fermented chili paste (gochujang)
- 2 tbsp (30 ml) mirin
- 2 garlic cloves, finely grated
- 1 tbsp fresh ginger, finely grated
- 1 tbsp (15 ml) low-sodium soy sauce
- 1 tbsp (15 ml) toasted sesame oil
- 1 lb (450 g) lean ground pork
- 1 tbsp (15 ml) vegetable oil
- 2 avocados, ripe but firm, sliced
- 1 green onion, thinly sliced
- Roasted sesame seeds, to taste
Instructions
- Rinse the rice under cold running water until the water runs clear. Drain well.
- In a pot, bring the rice, water and salt to a boil (see note). Cover and cook over low heat for 12 to 15 minutes or until the water has been completely absorbed by the rice. Remove from the heat and let rest for 10 minutes, covered.
- Remove the lid and fluff the grains of rice with a fork. Let cool.
Prepare this vibrant sushi rice bowl, topped with gochujang-seasoned ground pork—a fermented chili paste from Korean cuisine. Cook the meat until caramelized, golden and crispy. Add quick-pickled vegetables and finish with slices of creamy ripe avocado for a colourful, satisfying dish.