Spring Roll Kimchi Bowl

• 15 ml oil
• 454 g ground pork
• 1 onion, chopped
• 3 ml kosher salt
• freshly ground black pepper
• 1 inch of fresh ginger, grated
• 5 garlic cloves, pressed
• 28 g bag of coleslaw mix
• 30 ml soy sauce
• 3 ml Sambal Oelek, or more to taste
• 120 ml Kimchi, or more to taste
• 5 g sesame oil
• 5 ml rice vinegar (I often use the juice of freshly squeezed lime instead)
• 4 green onions, thinly sliced

Mga Tagubilin

1. 1

   Heat the oil in a large pan. Add the onions and pork and cook, breaking up the meat, for about 6-7 minutes until cooked through.

2. 2

   Add the ginger and cook for a minute or so. Add the coleslaw mix, soy sauce and Sambal Oelek. Cook for 2-3 minutes while stirring until still crisp but tender, then remove from heat. Stir in the sesame oil, rice vinegar and kimchi. Garnish with green onions before serving.