Step 1

1 Marinate the pork Remove the honey from the refrigerator to bring to room temperature. In a large bowl, combine the gochujang and sesame oil. Pat the pork dry with paper towels; season with salt and pepper on both sides. Transfer to the bowl of marinade and turn to coat. Set aside to marinate at least 10 minutes.

Step 2

2 Prepare the ingredients & make the sauce Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Place in a bowl; add the sugar and vinegar and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Peel the carrots; halve lengthwise, then thinly slice on an angle. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Pick the mint leaves off the stems. In a bowl, combine the soy glaze and sour cherry spread.

Step 3

3 Cook the carrots In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the honey (kneading the packet before opening), butter, and 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 4 to 6 minutes, or until the carrots are softened and the liquid is mostly reduced. Transfer to a bowl and cover to keep warm. Rinse and wipe out the pan.

Step 4

4 Cook the rice Meanwhile, in a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Step 5

5 Cook the pork & serve your dish In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the marinated pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Once rested, slice the cooked pork crosswise. Serve the sliced pork with the cooked rice and cooked carrots. Top the pork with the sauce and marinated radishes (discarding any liquid). Garnish with the mint leaves (tearing just before adding). Enjoy!*An instant-read thermometer should register 145°F.