Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon vegetable oil
  • 1 large onion, (chopped)
  • 1 pound ground pork
  • 3 cloves garlic, (minced)
  • 2 teaspoons ginger, (freshly minced or grated)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 28 ounces bagged coleslaw mix, (see notes)
  • 3 teaspoons toasted sesame seeds
  • 1 tablespoon gochujang, (Korean red pepper paste)
  • 1 tablepoon gochugaru, (Korean red pepper flakes)
  • 2 tablespoons sesame oil
  • 1 tablespoon hoisin sauce
  • 1 tablespoon oyster sauce
  • 1 teapsoon fish sauce
  • 3 large stalks green onions, (finely sliced)
  • 1-2 whole red chili peppers, (thinly sliced (optional))
  • 4 cups cooked rice

Instruction

  • In a large skillet, over medium heat, add the vegetable oil, onion, and pork.  Saute for 10 minutes, or until the pork is cooked all the way through.
  • Add the garlic, ginger, salt, and ground black pepper.  Stir together and cook for 2 more minutes.
  • Add the two bags of coleslaw mix and toss to combine with the pork, onions, and garlic.  Cook for 5 minutes or until cabbage has wilted slightly.
  • In the meantime, in a bowl, whisk together the gochujang, gochugaru, 2 teaspoons of the sesame seeds, sesame oil, hoisin sauce, oyster sauce, and fish sauce until well combined.
  • Add the cooked rice and toss to combine.
  • Next, pour the sauce mixture into the skillet and toss well to combine.  Cook for 5 more minutes.
  • Lastly, add half of the green onions and toss to combine.
  • Plate and garnish with the remaining sesame seeds and green onions.  Add sliced red chilies if you want extra heat.  Serve immediately.