Arroz Ala Cubibimbap Recipe
Add a modern Korean twist to a timeless Filipino dish - crafted with ingredients readily available in your kitchen!
Categories Main Dish
Preparation Time15 minutes
Cooking Time15 minutes
Number of Servings 1
Ingredients
- 2 Tbsp oil
- 1/2 cup onion, red, sliced
- 1/2 cup bell pepper, red, sliced into strips
- 1/2 cup bell pepper, green, sliced into strips
- 1 cup pechay Tagalog, trimmed
- 1 Tbsp garlic, minced
- 250 g pork, ground
- 1 pouch DEL MONTE Filipino Style Tomato Sauce (200g)
- 2 Tbsp gochujang
- 1 Tbsp sugar, white
- 1 Tbsp sesame oil
- salt, to taste
- pepper, to taste
- 4 cup cooked rice
- 1 cup banana, saba, sliced into rounds and fried
- 1/2 cup kamote, yellow, sliced into matchbox size strips and deep-fried
- 2 pc egg, fried, sunny side-up
- 2 Tbsp leeks, sliced into strips
Cooking Tools Needed
- Bowls
- Measuring Spoons
- Tongs
- Knife
- Pan
- Measuring Cups
- Spatula
Cooking Skills Needed
- Frying
- Slicing
- Sautéing
- Simmering
Procedure
- 1 Heat enough oil and sauté the onion until translucent. Set aside. In the same pan, sauté the red bell pepper for a few seconds then set aside. Next, sauté the green bell pepper and set aside. Sauté the pechay Tagalog until wilted and set aside.
- 2 In the same pan, sauté the garlic until aromatic. Add the ground pork and sauté until lightly browned. Add DEL MONTE Filipino Style Tomato Sauce, gochujang, sugar, sesame oil, salt, and pepper. Simmer for 3 minutes and set aside.
- 3 To assemble, place the cooked rice in a bowl, arrange the toppings along the side of the bowl. Pour the meat mixture in the center. Top with sliced leeks.
