Korean Bulgogi Deopbap (Pork Rice Bowl)
Quick answer
- Total time
- 32 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 11
About this dish
Ssukgat (crown daisy greens) goes in just long enough to wilt, so its bitter, herbal edge comes through clearly against the rich gochujang pork.
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The pork shoulder is seared in a smoking-hot pan for some browned flavor.
Ingredients
Instructions
- 1
Cut 260g pork shoulder into 5cm pieces and thickly slice 80g onion.
Cut thicker pieces against the grain.
- 2
Mix 1.5 tablespoons gochujang, 1 tablespoon soy sauce, 1 tablespoon gochugaru, 1 teaspoon sugar, 1 teaspoon minced garlic, and 1 teaspoon sesame oil in a bowl.
- 3
Add the marinade to the sliced pork and knead with your hands to coat evenly, then marinate for at least 10 minutes.
Refrigerating for 30 minutes allows the flavors to penetrate more deeply.
- 4
Heat the pan over the highest flame until nearly smoking, then add 1 tablespoon of oil.
Stir-fry the julienned onion for 30 seconds first, then spread the marinated pork in a single layer and cook for 2 to 3 minutes. Avoid stirring too often or moisture will accumulate.
- 5
Once the pork is fully cooked and glossy, add a handful of crown daisy greens and toss just 2 to 3 times with a spatula.
Turn off the heat within 30 seconds since prolonged heat evaporates the fragrant oils.
- 6
Divide 2 bowls of cooked rice between two serving bowls and top evenly with the pork and crown daisy.
Serve immediately; the measured sesame oil has already been used in the marinade.
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