Justine Schofield’s Blended Mushroom and Pork Korean Rice Bowls
Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
Ingredients:
1 tbsp peanut oil or vegetable oil
250 g pork mince
300 g mushrooms, chopped in a food processor
1 red onion, thinly sliced
1 garlic, minced
1 x 2cm piece of ginger, minced
Kimchi, to serve
1 carrot, juliennes
Butter lettuce leaves, to serve
1 handful of bean sprouts
White sesame seeds, to serve
Steamed short grain rice, to serve
Sauce:
1 tbsp gochujang
1 tbsp dark soy
1 tbsp light soy
1 tsp fish sauce
2 tbsp honey
1 tsp cornflour mixed with 3 tbsp water
Method:
1Add the oil to the hot work.
2Then add the mince and stir, followed by the mushrooms for 5-6 minutes until caramelized and softened.
3Stir in the onion, garlic and ginger.
4Combine all the sauce ingredients except cornflour in a bowl.
5Prepare the cornflour mixture in another small bowl.
6Add the sauce and then the cornflour mixture to the wok. Mix to combine.
7Place the cooked rice in the bowls, with lettuce, the mushroom and mince blend, carrot, bean sprouts and top with sesame seeds.
Recipe by: Justine Schofield
Ingredients
Ingredients:
1 tbsp peanut oil or vegetable oil
250 g pork mince
300 g mushrooms, chopped in a food processor
1 red onion, thinly sliced
1 garlic, minced
1 x 2cm piece of ginger, minced
Kimchi, to serve
1 carrot, juliennes
Butter lettuce leaves, to serve
1 handful of bean sprouts
White sesame seeds, to serve
Steamed short grain rice, to serve
Sauce:
1 tbsp gochujang
1 tbsp dark soy
1 tbsp light soy
1 tsp fish sauce
2 tbsp honey
1 tsp cornflour mixed with 3 tbsp water
Directions
Method:
1Add the oil to the hot work.
2Then add the mince and stir, followed by the mushrooms for 5-6 minutes until caramelized and softened.
3Stir in the onion, garlic and ginger.
4Combine all the sauce ingredients except cornflour in a bowl.
5Prepare the cornflour mixture in another small bowl.
6Add the sauce and then the cornflour mixture to the wok. Mix to combine.
7Place the cooked rice in the bowls, with lettuce, the mushroom and mince blend, carrot, bean sprouts and top with sesame seeds.
Recipe by: Justine Schofield
Justine Schofield’s Blended Mushroom and Pork Korean Rice Bowls
