Korean Bulgogi Deopbap (Pork Rice Bowl)
Spicy-sweet pork bulgogi piled over rice with aromatic crown daisy greens - a one-bowl Korean dinner ready in 30 minutes. Gochujang-marinated pork shoulder is stir-fried with onion over high heat and finished with a handful of crown daisy greens. The marinade layers gochujang, chili flakes, soy sauce, sugar, and garlic into a sauce that is simultaneously spicy, sweet, and deeply savory. Pork shoulder renders enough fat during cooking to carry the sauce into the rice below, creating a rich base. Crown daisy goes in during the final thirty seconds - just long enough to wilt slightly and release its herbal, almost chrysanthemum-like fragrance, which cuts through the heaviness of the pork and sauce with a green, aromatic brightness. The timing of the ssukgat addition is critical: too early and it turns limp and bitter, too late and the aroma stays locked inside the leaves. The finished bowl needs no accompaniment to feel complete.
Adjust Servings
Instructions
- 1
Cut pork into bite-size pieces and slice onion thinly.
- 2
Mix gochujang, soy sauce, chili flakes, sugar, and garlic into a sauce.
- 3
Coat pork with sauce and marinate for 10 minutes.
- 4
Stir-fry onion and pork in a hot pan over high heat.
- 5
Add crown daisy and toss for 30 seconds to keep aroma bright.
- 6
Serve over rice and finish with sesame oil.
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