This dish takes its name from the Korean word for mixing rice. Which is exactly what you’re meant to do after serving it: put your rice in a bowl, add the toppings, and mix it all together so that those flavors and textures combine in a glorious mishmash. There are plenty of flavors and textures going on here, too, like sweet carrot, mighty mushrooms, and pork tossed with garlic, ginger, and soy sauce.

Ingredients

1.5 cup Jasmine Rice

4 unit Scallions

12 ounce Carrots

2 unit Zucchini

2 thumb Ginger

4 clove Garlic

10 teaspoon White Wine Vinegar

2 tablespoon Sesame Oil

4 teaspoon Sriracha

4 tablespoon Soy Sauce (Contains Soy, Wheat)

20 ounce Ground Pork

2 tablespoon Sugar

1 tablespoon Vegetable Oil

Salt

Pepper

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.