Ground Pork Bulgogi Bowl with Marinated Cucumbers & Jasmine Rice

A Korean-inspired bowl of savory bulgogi-style ground pork in a soy-apple sauce, served over jasmine rice with sautéed peppers, spicy marinated cucumbers, and fresh cilantro.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the rice: In a medium pot, bring the rice and 1 1/2 cups of salted water to a boil (double for 4 portions). Once boiling, cover and reduce the heat to low. Simmer 14 to 16 minutes, until the liquid has been absorbed and the rice is tender. Remove from the heat and let sit, covered, for 5 minutes. Drizzle with 1/2 the vinegar and fluff with a fork. Set aside in a warm spot.

Step 2

Mise en place: While the rice cooks, peel and mince the ginger. Mince the garlic and combine with the ginger. Cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops. Thinly slice the cucumber into rounds; toss with the remaining vinegar and 1/2 the sambal oelek (or as much as you’d like, depending on how spicy you want it). Core and thinly slice the bell pepper. Roughly chop the cilantro leaves and stems.

Step 3

Cook the peppers: In a large pan, heat a drizzle of oil on medium-high. Add the bell peppers and cook, stirring frequently, 2 to 3 minutes until beginning to soften. Add 1/2 the soy sauce; season with salt & pepper to taste. Transfer to a bowl and wipe out the pan.

Step 4

Cook the pork: In the same pan, heat a drizzle of oil on medium-high. Add the white bottoms of the scallions, garlic and ginger. Cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the pork; season with salt & pepper. Cook, breaking up the meat with a spoon, 4 to 5 minutes, until cooked through and golden brown. Add the remaining soy sauce, apple juice and as much of the remaining sambal oelek as you’d like for a spicy dish. Bring to a boil and cook 1 to 2 minutes, until the sauce thickens and coats the pork.

Step 5

Finish & serve: To the pan of pork, add the cooked peppers and cilantro. Toss to coat with the sauce; season with salt & pepper to taste. Divide the finished rice and pork mixture between your plates. Top with the marinated cucumbers and garnish with the green tops of the scallions.