Korean Spicy Pork Rice Bowl
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Pork shoulder is sliced into strips, marinated in gochujang, chili flakes, soy sauce, garlic, and sugar for ten minutes, then stir-fried over high heat until the edges caramelize.
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Onion goes in first to build sweetness, and green onion added at the end brings a sharp, fresh bite that cuts through the spicy-sweet glaze. A final drizzle of sesame oil rounds out the aroma. Served over steamed rice, the bold sauce coats every grain, making this a satisfying single-bowl meal that comes together in under thirty minutes.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Cut 300 g pork shoulder into 5 cm strips.
Mix it well with 2 tablespoons gochujang, 1 tablespoon chili flakes, soy sauce, garlic, and sugar, then marinate for 10 minutes so the seasoning clings evenly.
- 2Season
Thinly slice half an onion and cut half a green onion on the diagonal.
Keep 2 bowls of cooked rice warm before topping so the sauce loosens slightly and coats the grains easily.
- 3Control
Heat a pan over medium-high heat, then coat it lightly with oil.
Add the onion and stir-fry for about 1 minute, just until the edges turn translucent and the sweetness starts to come out.
- 4Control
Add the marinated pork and spread it across the pan over high heat.
Let it cook for the first 2 minutes without constant stirring so moisture evaporates and the surface begins to brown instead of steaming.
- 5Season
Stir-fry until the pork is cooked through and the sauce clings glossily.
If the pan dries, lower the heat and keep turning the pork so the sauce does not scorch.
- 6Finish
Add the green onion and cook for just 1 minute, then turn off the heat and drizzle in 1 teaspoon sesame oil.
Spoon the pork over the warm rice right away to finish the bowl.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Tender pork shoulder stir-fried in a spicy chili sauce highlights the heat of jeyuk gochujang deopbap.
- Finish cue
- Stir-fry until the pork is cooked through and the sauce clings glossily.
- Avoid this
- Do not overcook the pork to keep it tender.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 10 ingredients
Category median
40min, 8 ingredients
Based on 309 recipes
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