Korean Spiced Pork Rice Bowl

Ingredients:

• 3 Tbsp gochujang
• 2 Tbsp mirin
• 1 Tbsp dark brown sugar
• 1 Tbsp soy sauce
• 2 tsp toasted sesame oil
• 2 Tbsp safflower or peanut oil 
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1-2 inch piece ginger, peeled and grated
• 1 lb Swift ground pork
• steamed rice
• 1 avocado, peeled and sliced
• 3 Persian or 1/2 English cucumber, sliced on the diagonal
• kimchi
• 2 scallions, thinly sliced
• sesame seeds

Directions:

1. In a medium bowl, whisk together the gochujang, mirin, brown sugar, soy sauce and sesame oil. Set aside.
2. In a large, heavy skillet (preferably cast-iron) or wok, heat the safflower or peanut oil over high heat until shimmering. Add the onion, garlic and ginger and stir fry until softened, about 2 minutes. Add the pork and stir, breaking up until no longer pink, about 3 minutes. Stir in the gochujang mixture and continue cooking, stirring frequently, until pork is cooked and starting to brown, about 6-8 minutes longer.
3. Divide rice between serving bowls and top with the pork, avocado, cucumbers and kimchi. Sprinkle with the scallions and sesame seeds, serve.