Korean Spicy Pork Rice Cup

Cut 250 g pork shoulder into bite-size pieces, then thinly slice 80 g onion and 100 g cabbage.

Spread 320 g cooked rice on a plate briefly so steam escapes and the cup does not turn soggy.

Mix 1.5 tablespoons gochujang, 1 tablespoon soy sauce, 1 teaspoon sugar, and 1 teaspoon minced garlic before heating the pan.

Stir until the sugar dissolves so the sauce coats the pork evenly instead of burning in spots.

Heat a pan over medium-high heat, add 1 tablespoon cooking oil, and spread the pork in a single layer.

Leave it mostly undisturbed for about 2 minutes so the surface browns before the meat releases too much moisture.

When the pork is about halfway cooked, add the onion and stir-fry for 1-2 minutes to draw out sweetness.

Keep the cabbage out for now, and let moisture on the pan bottom evaporate before adding the sauce.

Add the sauce and stir-fry over medium heat for 3-4 minutes until the pork looks glossy and coated.

If the sauce reduces too quickly or sticks, lower the heat so the gochujang and sugar caramelize without scorching.

Add the cabbage at the end and stir-fry for only about 1 minute so it stays crisp.

Spoon the slightly cooled rice into cups, top with the spicy pork mixture, and serve right away while the glaze is hot.