Korean Bossam Kimchi Rice Bowl
Bossam kimchi deopbap is a Korean rice bowl that repurposes leftover bossam - tender boiled pork and well-fermented bossam kimchi - by stir-frying them with onion in a sweet-spicy gochujang sauce and serving it all over hot rice. The tangy crunch of the kimchi plays off the moist, savory pork, while the sauce ties every element together with warmth and depth. It is a practical and satisfying meal that needs no side dishes, making it an efficient way to transform bossam leftovers into an entirely new dish. The contrast between the soft, slow-cooked pork and the sharp acidity of fermented kimchi keeps each bite lively, and the gochujang glaze adds just enough heat to make you want more.
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Instructions
- 1
Slice pork into bite-size pieces and thinly slice kimchi and onion.
- 2
Mix gochujang, soy sauce, syrup, and sesame oil to make the sauce.
- 3
Heat oil in a pan and sauté onion for 2 minutes to bring out sweetness.
- 4
Add pork and kimchi, stir-fry 2 minutes, then add sauce and simmer for 3 minutes.
- 5
Serve over rice and finish with sliced scallion.
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