This is one of my go to recipes during the week when we need dinner on the table fast. The kids love it and add a little sriracha when they are feeling adventurous! A great combination of sweet, tang and spice.
1 cup jasmine rice 4 green onions 5 tsp White wine vinegar 1 teaspoon sugar 2 cucumbers 4 carrots shredded 2 pounds Mesman Farm ground pork Bulgogi Sauce (see below) Sesame seeds Sour cream Siriacha
Bulgogi Sauce ½ cup soy sauce ½ cup brown sugar ½ cup apple juice 1 tablespoon Apple cider vinegar 3 cloves garlic, minced 1 tablespoon sesame oil 1 teaspoon grated ginger2 green onions chopped
In a small pot combine rice and 1 ½ cup water and a pinch of salt. Bring to a boil, then cover and reduce heat to a low simmer. Cook until the rice is tender, about 15 - 18 minutes. Keep covered off heat until ready to serve.
Trim and thinly slice green onions, separating the whites and greens.
In a medium bowl, combine vinegar, sugar and a pinch of salt. Trim the ends of the cucumbers. Using a peeler, shave cucumber lengthwise into ribbons, rotating around, until you get to the seedy center. Stir ribbons into vinegar mixture. Set aside to marinate, tossing occasionally.
In a medium bowl, prepare the bulgogi sauce, set aside.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add carrots and cook, stirring often, until just tender, about 1 minute. Transfer to a plate. Add pork to the pan, cook breaking it up into pieces until browned. Add green onion whites and cook until tender and fragrant, about 1 minute. Drain any fat from the pan.
Stir in the bulgogi sauce. Bring to a simmer and then turn off the heat, careful not to burn the sauce.
To serve, add rice to the bottom of a bowl. On top add carrots, cucumber ribbons and pork. Add desired toppings: sour cream, sriracha, green onion tops and sesame seeds.