Korean Spicy Pork Rice Cup

The 250 g pork is cut into bite-size pieces, while 80 g onion and 100 g cabbage are sliced thinly so they cook at different stages without crowding the cup. Spreading 320 g cooked rice on a wide plate releases excess steam before assembly and helps the grains remain separate in the container. For the sauce, 1.5 tablespoons gochujang, 1 tablespoon soy sauce, 1 teaspoon sugar, and 1 teaspoon minced garlic are mixed until no sugar crystals remain. One tablespoon oil is heated in a pan over medium-high heat, and the pork is spread into a single layer. Leaving it mostly untouched for about 2 minutes develops browned surfaces before the meat releases too much liquid. Onion is added once the pork is halfway cooked and stir-fried for 1 to 2 minutes. After moisture on the pan bottom has evaporated, the prepared sauce cooks for 3 to 4 minutes at a moderate setting, coating the pork with a glossy red glaze. If it reduces too quickly, lowering the heat prevents the gochujang and sugar from scorching. The cabbage is held back until the last minute of cooking, preserving some crunch. Slightly cooled rice is spooned into cups first, then topped with the hot pork mixture for a clear contrast between the loose grains, sauced meat, and crisp vegetable.