Korean · Dinner
Spicy Stir-Fried Pork Bowl
Jeyuk Bokkeum Bowl
Korean spicy stir-fried pork in a gochujang and gochugaru sauce with onion and cabbage, served over short-grain rice and finished with sesame seeds and scallion.
$
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
685Calories
38gProtein
28gFat
68gCarbs
12gSugar
3gFiber
1240mgSodium
95mgChol
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Instructions
1
Prep
Rinse rice until water runs clear. Slice pork shoulder thinly against the grain. Thinly slice onion and cabbage. Cut scallions into 3cm batons. Grate garlic and ginger. Whisk gochujang, gochugaru, soy sauce, mirin, brown sugar, sesame oil, garlic, ginger, and black pepper into a smooth paste. Toss pork with two-thirds paste and rest 8 minutes.
2
Boil
Combine rinsed rice with 240ml water in a saucepan, bring to a boil over high heat, then cover and cook on lowest heat 12 minutes until tender. Rest covered off heat 5 minutes.
3
Sear
Heat 2 tbsp neutral oil in a large skillet over high until shimmering. Add half the marinated pork in a single layer, stir-fry 3 minutes until deeply caramelised and just cooked through. Transfer to a plate and repeat with remaining 2 tbsp oil and pork.
4
Saute
Return all pork to the skillet, push to one side, add onion and cabbage, stir-fry 2 minutes over high until onion is translucent and cabbage is wilted but still crisp.
5
Glaze
Pour remaining paste with 4 tbsp water over the stir-fry, toss everything together 90 seconds over high until sauce coats every piece and turns glossy.
6
Plate
Mound rice in wide bowls, pile stir-fry on top, scatter scallion batons and sesame seeds over the surface.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) pork shoulder
- 170g (6 oz) short-grain white rice
- 240ml (1 cup) water
- 200g (7 oz) yellow onion
- 160g (5.6 oz) green cabbage
- 2 scallions
- 40g (1.4 oz) gochujang
- 16g (0.6 oz) gochugaru
- 30ml (2 tbsp) soy sauce
- 20ml (4 tsp) mirin
- 20g (0.7 oz) light brown sugar
- 30ml (2 tbsp) toasted sesame oil
- 4 tbsp neutral oil
- 8 garlic cloves
- 20g (0.7 oz) fresh ginger
- 10g (0.35 oz) toasted sesame seeds
- 1 tsp freshly ground black pepper