The beauty of a rice bowl is that it's a blank canvas for any flavor you choose. And you'd do well to choose chef Edward Lee's recipe, which pairs Chinese-style sausage patties with the spicy kick of kimchi and the crunch of jicama.
Put pork, beets, garlic, sesame oil, soy sauce, fish sauce, sorghum, salt, and sugar in a large mixing bowl. Mix vigorously with a rubber spatula to combine, about 1 minute. The pork will begin to take on the color of the beets.
Heat a skillet over medium heat. Pour 1 teaspoon olive oil into the pan, and while it’s heating, use a wooden spoon to measure and form the pork patties, about 2 tablespoons each, making 12–15 patties. When the oil is shimmering, place patties into the skillet in an even layer, taking care not to crowd the pan. You’ll need to cook the patties in 2 or 3 batches.
Turn heat to medium-high and cook patties until lightly brown and caramelized, 3 minutes. Flip and cook 3 more minutes, pressing down gently. (Note: Patties can be cooked 1–2 days ahead. Uncooked sausage patties can be stored in a zip-top plastic bag and refrigerated 1–2 days or stored in the freezer up to 1 month.)
Turn heat to low, cover the skillet, and steam the patties to fully cook through, 1 more minute. Remove from heat and repeat with remaining oil and patties.
Assembly: For an individual rice bowl, start with 1–1½ cups of cooked rice. Top with 3–5 sausage patties. Roughly chop the cilantro, including stems, and the kimchi. Arrange about 2 tablespoons each of cilantro, kimchi, and jicama on top of the rice. Serve.