Korean Bulgogi Deopbap (Pork Rice Bowl)

Quick answer

Total time: 32 min
Level: Easy
Servings: 2 servings
Ingredients: 10

About this dish

Dwaeji-bulgogi-ssukgat-deopbap is a Korean rice bowl of gochujang-marinated pork stir-fried with onion over high heat, mounded over steamed rice and finished at the last moment with crown daisy greens.

The marinade builds from gochujang, chili flakes, soy sauce, sugar, and minced garlic into a sauce that is simultaneously spicy, sweet, and deeply savory. A small amount of pear or kiwi juice added to the marinade tenderizes the pork shoulder before cooking. High heat over a short cooking time is essential for developing a browned crust on the meat, which produces a roasted, smoky depth that low-and-slow cooking cannot replicate. Pork shoulder carries enough intramuscular fat that once it renders under heat, it mingles with the sauce and soaks down into the rice below, creating a rich, glossy base at the bottom of the bowl. The crown daisy -- ssukgat -- goes in during the last thirty seconds before the heat is cut. The timing window is narrow: add it too early and the aromatic oils cook off, leaving only bitterness; add it with the heat already off and the fragrance stays locked inside the leaves. At the right moment, heat releases ssukgat's distinctive chrysanthemum-family herbaceousness, a green, almost medicinal brightness that cuts cleanly through the heaviness of the pork and sauce. The finished bowl is complete without side dishes.

Ingredients

servings

IngredientAmountUnit

cooked rice2 bowlbowl

pork shoulder slices260 gg

crown daisy70 gg

onion80 gg

gochujang1½ tbsptbsp

soy sauce1 tbsptbsp

gochugaru1 tbsptbsp

sugar1 tsptsp

minced garlic1 tsptsp

sesame oil1 tsptsp

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Instructions

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

6 steps

1

Heat

Cut 200g of pork shoulder into bite-sized 5cm pieces and thickly julienne half an onion.

Cut thicker pieces against the grain so the pork stays tender after stir-frying.
2

Season

In a bowl, mix together 2 tablespoons gochujang, 1 tablespoon soy sauce, 1 teaspoon chili flakes, 1 teaspoon sugar, 1 teaspoon minced garlic, and 1 teaspoon sesame oil to make the marinade.
3

Prep

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

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

Heat

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

Finish

Place one serving of rice in a bowl, pile the pork and crown daisy stir-fry on top, drizzle with 1/2 teaspoon sesame oil, and serve immediately.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Gochujang-marinated pork and fresh crown daisy create a savory balance in this Dwaeji Bulgogi bowl.
Finish cue: 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.
Avoid this: Avoid stirring too often or moisture will accumulate.
Storage and reheating: Refrigerating for 30 minutes allows the flavors to penetrate more deeply.