Pork And Vegetable Rice Bowl With Kimchi Food

RICE BOWL WITH PORK SAUSAGE AND KIMCHI

Steps:

• Put pork, beets, garlic, sesame oil, soy sauce, fish sauce, sorghum, salt, and sugar in a large mixing bowl. Mix vigorously with a rubber spatula to combine, about 1 minute. The pork will begin to take on the color of the beets.
• Heat a skillet over medium heat. Pour 1 teaspoon olive oil into the pan, and while it's heating, use a wooden spoon to measure and form the pork patties, about 2 tablespoons each, making 12-15 patties. When the oil is shimmering, place patties into the skillet in an even layer, taking care not to crowd the pan. You'll need to cook the patties in 2 or 3 batches.
• Turn heat to medium-high and cook patties until lightly brown and caramelized, 3 minutes. Flip and cook 3 more minutes, pressing down gently. (Note: Patties can be cooked 1-2 days ahead. Uncooked sausage patties can be stored in a zip-top plastic bag and refrigerated 1-2 days or stored in the freezer up to 1 month.)
• Turn heat to low, cover the skillet, and steam the patties to fully cook through, 1 more minute. Remove from heat and repeat with remaining oil and patties.
• Assembly: For an individual rice bowl, start with 1-1½ cups of cooked rice. Top with 3-5 sausage patties. Roughly chop the cilantro, including stems, and the kimchi. Arrange about 2 tablespoons each of cilantro, kimchi, and jicama on top of the rice. Serve.

PORK AND VEGETABLE RICE BOWL WITH KIMCHI

Steps:

• In large skillet or wok over medium-high heat, heat oil. Add garlic, then carrots and zucchini. Cook, stirring often, for about 3 minutes or until vegetables just begin to soften.
• Remove skillet from heat and add green onions, sesame oil and soy sauce. Stir to combine.
• To prepare rice bowls, add 3/4 cup rice to each bowl. Top rice with about 1/2 to 3/4 cup vegetables. Add 1 to 2 ounces pork or chicken and 1/2 cup kimchi to each bowl.
• Garnish with sesame seeds before serving.