Spicy Pork over Rice (Jeyuk-deopbap)
Ingredients: Cabbage, Carrot, Green onions, Green chili pepper, Onion · 30 min cook time · 385kcal · ~₩11,600
Ingredients
4oz Cabbage, 1small Carrot, 6stalks Green onions, 1ea Green chili pepper, 1medium Onion, 4cloves Garlic, 0.5tsp Ginger, 1lb Pork shoulder, 2tbsp Vegetable oil, 2tbsp Soy sauce (Jinganjang), 0.5cup Water, 1tbsp Hot pepper flakes (Gochugaru), 0.25cup Korean chili paste (Gochujang), 1tsp Potato starch, 0.25tsp Ground black pepper, 1tbsp Sugar, 2tsp Sesame oil, 1tsp Sesame seeds, 1ea Egg
Instructions
1. Slice the cabbage into bite-sized pieces.
2. Slice the carrot into thin strips.
3. Cut the green onions into 2-inch long pieces.
4. Slice the green chili pepper.
5. Slice the onion.
6. Mince the garlic and ginger.
7. Slice the pork shoulder very thinly. Freezing the pork for 2 hours beforehand makes it easier to slice.
8. Heat 2 tablespoons of vegetable oil in a pan over medium-high heat. Add the minced garlic and ginger and stir-fry until lightly brown and crispy.
9. Add the sliced pork to the pan and stir-fry until no longer pink.
10. Add all the cut vegetables to the pan and cover. Turn down the heat to medium and cook for 3 minutes.
11. While the vegetables are cooking, prepare the sauce by mixing soy sauce, water, hot pepper flakes, Korean chili paste, potato starch, ground black pepper, and sugar in a bowl.
12. Uncover the pan, add the prepared sauce, and turn up the heat to medium-high. Mix everything well and cook until the sauce thickens and coats the pork and vegetables.
13. Add 2 teaspoons of sesame oil and mix. Turn off the heat and cover the pan.
14. Serve the spicy pork and vegetables over rice. Garnish with sesame seeds and a fried egg (optional).
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