Korean Spicy Pork Rice Cup
Jeyuk cupbap is a Korean street-style rice cup topped with pork shoulder stir-fried in a sauce of gochujang, soy sauce, sugar, and garlic, along with onion and cabbage. The gochujang-sugar combination creates a spicy-sweet glaze on the pork, which picks up smoky notes from high-heat cooking. Cabbage is added late to keep its crunch, and the onion's natural sweetness offsets the chili heat. Slightly cooled rice is used in the cup to prevent the dish from turning soggy.
Adjust Servings
Instructions
- 1
Slice pork into bite-size pieces and shred cabbage and onion.
- 2
Mix gochujang, soy sauce, sugar, and garlic for the pork sauce.
- 3
Heat oil and stir-fry pork first until the surface is cooked.
- 4
Add onion and cabbage, stir-fry 2 minutes, then add sauce and coat evenly.
- 5
Cook 3–4 more minutes over medium heat to reduce excess moisture.
- 6
Fill cups with rice and top with spicy pork stir-fry to serve.
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Nutrition (per serving)
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