Korean Pork & Tofu Bibimbap Bowl for Dinner

• Meanwhile, finely chop garlic. In a medium 
saucepan, melt the butter with a drizzle 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 (see ingredients), stir, 
cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove from heat 
and keep covered until rice is tender and water is 
absorbed, 10 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. Cut Japanese tofu into 2cm chunks.
• In large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook tofu, 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 (see ingredients) 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 browned,  
  2-4 minutes. Add gochujang mixture, tossing pork 
  to coat, 1 minute.

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