Korean Rice Bowl

This dinner for four only costs a little more than $10.00 to make and diners will welcome the Asian-inspired flavours that change it from an everyday casserole. Prepare pork and cabbage up to a day in advance and use leftover rice to cut back on prep time for a fast week-night meal.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1⁄4 cup soy sauce
• 1⁄2 teaspoon  red chili pepper flakes
• 1  tablespoon  sesame oil or 1  tablespoon  vegetable oil
• 2  tablespoons brown sugar
• 6  garlic cloves, minced
• 1  tablespoon ginger, finely grated
• 1  lb ground pork or 1  lb beef, extra-lean
• 2  medium red onions, cut into 1/2 inch wedges
• 4  cups savoy cabbage or 4  cups napa cabbage, shredded
• 4  cups cooked white rice (short-grain or medium-grain)
•  toasted sesame seeds
•  slivered green onion

Directions

1. In a small bowl, whisk together soy sauce, red chili flakes, oil, brown sugar, garlic and ginger. In a medium bowl, add pork and pour half of the marinade over it, stirring to combine.
2. In another medium bowl, add onions, and cabbage and pour remaining marinade over top. Let pork and cabbage mixtures stand for 15 minutes at room temperature or for up to one day in the refrigerator.
3. 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.
4. In same skillet, add cabbage mixture with marinade and cook until onions are translucent and cabbage is tender-crisp, about 10 minutes. Return pork to skillet, with any accumulated juices, tossing to combine. Cook for about 5 minutes, until flavours combine.
5. Divide rice into 4 bowls. Top each with pork mixture and serve immediately. Sprinkle with sesame seeds and green onions.