It’s a dégustation of fermentation and savoury temptation, Chef! Fluffy basmati rice is elevated with fresh cucumber & kimchi, a fermented Korean side dish. On top goes crispy pork kassler chunks with plump edamame beans. Finished with a mayo drizzle, herbaceous coriander & black sesame seeds.
Pork Kassler & Kimchi Cucumber Rice
Pork Kassler & Kimchi Cucumber Rice
with plumped edamame beans
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Black Sesame Seeds
- Cucumber
- Edamame Beans
- Fresh Coriander
- Jasmine Rice
- Kimchi
- Lemon Juice
- Mayo
- Pork Kassler Chunks
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
KIMCHI RICE
Boil the kettle. Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, add the kimchi, the cucumber pieces and seasoning. Cover and set aside.
PLUMP EDAMAME & MAYO
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. Loosen the mayo with a splash of water until drizzling consistency.
CRISPY KASSLER
Place a pan over high heat with a drizzle of oil. When hot, fry the kassler chunks until crispy, 5-6 minutes (shifting occasionally). Remove from the pan, season and set aside.
TIME TO DINE
Make a bed of the kimchi rice, top with the crispy kassler, and the plumped beans. Drizzle over the mayo and the lemon juice (to taste). Garnish with the picked coriander and the seeds. Enjoy, Chef!
Jasmine Rice - 100ml
Kimchi - 50g
Cucumber - 100g
Edamame Beans - 40g
Mayo - 30ml
Pork Kassler Chunks - 180g
Lemon Juice - 10ml
Fresh Coriander - 3g
Black Sesame Seeds - 5ml
KIMCHI RICE
Boil the kettle. Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, add the kimchi, the cucumber pieces and seasoning. Cover and set aside.
PLUMP EDAMAME & MAYO
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. Loosen the mayo with a splash of water until drizzling consistency.
CRISPY KASSLER
Place a pan over high heat with a drizzle of oil. When hot, fry the kassler chunks until crispy, 5-6 minutes (shifting occasionally). Remove from the pan, season and set aside. You may need to do this step in batches.
TIME TO DINE
Make a bed of the kimchi rice, top with the crispy kassler, and the plumped beans. Drizzle over the mayo and the lemon juice (to taste). Garnish with the picked coriander and the seeds. Enjoy, Chef!
Jasmine Rice - 200ml
Kimchi - 100g
Cucumber - 200g
Edamame Beans - 80g
Mayo - 60ml
Pork Kassler Chunks - 360g
Lemon Juice - 20ml
Fresh Coriander - 5g
Black Sesame Seeds - 10ml
KIMCHI RICE
Boil the kettle. Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, add the kimchi, the cucumber pieces and seasoning. Cover and set aside.
PLUMP EDAMAME & MAYO
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. Loosen the mayo with a splash of water until drizzling consistency.
CRISPY KASSLER
Place a pan over high heat with a drizzle of oil. When hot, fry the kassler chunks until crispy, 5-6 minutes (shifting occasionally). Remove from the pan, season and set aside. You may need to do this step in batches.
TIME TO DINE
Make a bed of the kimchi rice, top with the crispy kassler, and the plumped beans. Drizzle over the mayo and the lemon juice (to taste). Garnish with the picked coriander and the seeds. Enjoy, Chef!
Jasmine Rice - 300ml
Kimchi - 150g
Cucumber - 300g
Edamame Beans - 120g
Mayo - 90ml
Pork Kassler Chunks - 540g
Lemon Juice - 30ml
Fresh Coriander - 8g
Black Sesame Seeds - 15ml
KIMCHI RICE
Boil the kettle. Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, add the kimchi, the cucumber pieces and seasoning. Cover and set aside.
PLUMP EDAMAME & MAYO
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. Loosen the mayo with a splash of water until drizzling consistency.
CRISPY KASSLER
Place a pan over high heat with a drizzle of oil. When hot, fry the kassler chunks until crispy, 5-6 minutes (shifting occasionally). Remove from the pan, season and set aside. You may need to do this step in batches.
TIME TO DINE
Make a bed of the kimchi rice, top with the crispy kassler, and the plumped beans. Drizzle over the mayo and the lemon juice (to taste). Garnish with the picked coriander and the seeds. Enjoy, Chef!
Jasmine Rice - 400ml
Kimchi - 200g
Cucumber - 400g
Edamame Beans - 160g
Mayo - 125ml
Pork Kassler Chunks - 720g
Lemon Juice - 40ml
Fresh Coriander - 10g
Black Sesame Seeds - 20ml
Woolies Products in this dish
