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 parsley & 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 Parsley
- Jasmine Rice
- Kimchi
- Lemon Juice
- Mayo
- Pork Kassler Chunks
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Seasoning (salt & pepper)
Kimchi RICE
Boil the kettle. Place the rice in a pot with 200ml [400ml]|#7DA0D7 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 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 until crispy, 5-6 minutes (shifting occasionally). Remove from the pan, season and set aside. Alternatively, air fry at 200°C until crispy, 6-8 minutes (shifting halfway).
TIME TO DINE
Make a bed of the Kimchi rice, top with the crispy kassler, and the edamame beans. Drizzle over the mayo and the lemon juice (to taste). Garnish with the parsley and the seeds. Enjoy, Chef!
Kimchi RICE
Boil the kettle. Place the rice in a pot with 200ml [400ml]|#7DA0D7 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 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 until crispy, 5-6 minutes (shifting occasionally). Remove from the pan, season and set aside. Alternatively, air fry at 200°C until crispy, 6-8 minutes (shifting halfway).
TIME TO DINE
Make a bed of the Kimchi rice, top with the crispy kassler, and the edamame beans. Drizzle over the mayo and the lemon juice (to taste). Garnish with the parsley and the seeds. Enjoy, Chef!
Kimchi RICE
Boil the kettle. Place the rice in a pot with 600ml [800ml]|#7DA0D7 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 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 until crispy, 5-6 minutes (shifting occasionally). Remove from the pan, season and set aside. You may need to do this step in batches. Alternatively, air fry at 200°C until crispy, 6-8 minutes (shifting halfway).
TIME TO DINE
Make a bed of the Kimchi rice, top with the crispy kassler, and the edamame beans. Drizzle over the mayo and the lemon juice (to taste). Garnish with the parsley and the seeds. Enjoy, Chef!
Kimchi RICE
Boil the kettle. Place the rice in a pot with 600ml [800ml]|#7DA0D7 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 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 until crispy, 5-6 minutes (shifting occasionally). Remove from the pan, season and set aside. You may need to do this step in batches. Alternatively, air fry at 200°C until crispy, 6-8 minutes (shifting halfway).
TIME TO DINE
Make a bed of the Kimchi rice, top with the crispy kassler, and the edamame beans. Drizzle over the mayo and the lemon juice (to taste). Garnish with the parsley and the seeds. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Pork Kassler & Kimchi Cucumber Rice?
The preparation time for Pork Kassler & Kimchi Cucumber Rice with plumped edamame beans is between 20 and 25 minutes.
What is the total time required to make Pork Kassler & Kimchi Cucumber Rice with plumped edamame beans?
The total time required to make Pork Kassler & Kimchi Cucumber Rice with plumped edamame beans is between 20 and 25 minutes.
How many servings does Pork Kassler & Kimchi Cucumber Rice provide?
4 servings
What are the main ingredients in Pork Kassler & Kimchi Cucumber Rice?
Black Sesame Seeds, Cucumber, Edamame Beans, Fresh Parsley, Jasmine Rice, Kimchi, Lemon Juice, Mayo, Pork Kassler Chunks
What is the nutritional information of Pork Kassler & Kimchi Cucumber Rice?
Calories: 882, Carbs: 86 grams, Fat: grams, Protein: 41.6 grams, Sugar: 6.6 grams, Salt: 2279 grams
How do I prepare Pork Kassler & Kimchi Cucumber Rice?
TIME TO DINE: Make a bed of the kimchi rice, top with the crispy kassler, and the edamame beans. Drizzle over the mayo and the lemon juice (to taste). Garnish with the parsley and the seeds. Enjoy, Chef! CRISPY KASSLER: Place a pan over high heat with a drizzle of oil. When hot, fry the kassler until crispy, 5-6 minutes (shifting occasionally). Remove from the pan, season and set aside. Alternatively, air fry at 200°C until crispy, 6-8 minutes (shifting halfway). 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. KIMCHI RICE: Boil the kettle. Place the rice in a pot with 200ml [400ml]|#7DA0D7 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 and seasoning. Cover and set aside.
What should be prepared from my kitchen to make Pork Kassler & Kimchi Cucumber Rice?
Black Sesame Seeds, Cucumber, Edamame Beans, Fresh Parsley, Jasmine Rice, Kimchi, Lemon Juice, Mayo, Pork Kassler Chunks
How many calories does Pork Kassler & Kimchi Cucumber Rice have?
882 calories
How much fat content does Pork Kassler & Kimchi Cucumber Rice have?
grams
Woolies Products in this dish
