Rice Medium

Bossam Kimchi Deopbap

Quick answer

Total time: 35 min
Level: Medium
Servings: 2 servings
Ingredients: 10

About this dish

Bossam kimchi deopbap is made by stir-frying 220 g boiled pork, 160 g bossam kimchi, and 80 g onion, then serving the mixture over 400 g warm rice.

Cut the pork into 3 to 4 cm pieces, chop the kimchi coarsely with its stuffing, and slice the onion to 0.5 cm. The sauce uses 1 tbsp each of gochujang, soy sauce, oligosaccharide syrup, and sesame oil. Cook the onion in 1 tbsp cooking oil for 2 minutes, add the pork and kimchi for another 2 minutes, then pour in the sauce and reduce it for 3 minutes. If the kimchi releases enough liquid to make the topping loose, cook it for 1 additional minute before spooning it onto the rice. Finish the two bowls with 15 g sliced scallion. The recipe does not use an egg or any topping beyond the listed ingredients.

Ingredients

servings

IngredientAmountUnit

Cooked rice400 gg

Boiled pork slices220 gg

Bossam kimchi160 gg

Onion80 gg

Gochujang1 tbsptbsp

Soy sauce1 tbsptbsp

Oligosaccharide syrup1 tbsptbsp

Sesame oil1 tbsptbsp

Cooking oil1 tbsptbsp

Scallion15 gg

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

Cut 220 g boiled bossam pork into 3 to 4 cm pieces.

Coarsely cut 160 g bossam kimchi together with its stuffing, then slice 80 g onion into 0.5 cm strips.
2

Season

Combine 1 tbsp each gochujang, soy sauce, oligosaccharide syrup, and sesame oil in a small bowl, stirring until evenly mixed.
3

Control

Heat 1 tbsp cooking oil in a pan over medium heat.

Add the onion and stir-fry for 2 minutes, stopping when the edges begin to turn translucent.
4

Control

Add the pork and kimchi and stir-fry over medium heat for 2 minutes.

Turn the pieces with a spatula so they do not stick to the pan, then add the prepared sauce.
5

Control

Add the sauce and cook for about 3 more minutes, stirring often, until the liquid reduces to a glossy coating.

If the kimchi is watery, simmer 1 extra minute so the topping is not soupy over rice.
6

Prep

Divide 400 g warm rice between two bowls and spoon the pork and kimchi mixture over it while hot.

Scatter 15 g sliced scallion between the bowls and mix the topping into the rice before eating.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: A rice bowl made with 220 g boiled pork and 160 g bossam kimchi
Finish cue: Add the sauce and cook for about 3 more minutes, stirring often, until the liquid reduces to a glossy coating.
Avoid this: Turn the pieces with a spatula so they do not stick to the pan, then add the prepared sauce.