[2-in-1] Pork Bibimbap Bowl for Dinner

• Meanwhile, finely chop garlic. In a medium saucepan, melt the butter with a dash of olive oil over medium heat.
• Cook half the garlic until fragrant, 1-2 minutes.
• Add the water (for the rice) to the pan and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. 
• Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• While rice is cooking, trim and roughly chop pea pods. Thinly slice carrot into sticks.
• In large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook half the pea pods and half the carrot, until tender, 4-5 minutes. 
• Add the remaining garlic and cook, until fragrant, 1 minute.
• Remove from heat, add baby spinach leaves and half the sesame oil.
• Toss to combine and season to taste. Transfer to a bowl and cover to keep warm.

• While veggies are cooking, in a medium bowl, combine gochujang, the soy sauce, water (for the sauce), sesame seeds and remaining sesame oil.
• In a second medium bowl, combine sweet soy seasoning and a drizzle of olive oil. Add pork strips, tossing to coat. 
• Return frying pan to high heat with a drizzle of olive oil.
• Cook pork strips in batches, until golden, 2-4 minutes.
• Add gochujang mixture, tossing pork to coat, 1 minute.

• Set aside a portion of pork for lunch.
• Place garlic rice and cooked veggies in a bowl. Top with the remaining pork mixture. Enjoy!