Justine Schofield's Blended Mushroom and Pork Korean Rice Bowls

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:

Add the oil to the hot work.

Then add the mince and stir, followed by the mushrooms for 5-6 minutes until caramelized and softened.

Stir in the onion, garlic and ginger.

Combine all the sauce ingredients except cornflour in a bowl.

Prepare the cornflour mixture in another small bowl.

Add the sauce and then the cornflour mixture to the wok. Mix to combine.

Place 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