This dish is made up of thinly sliced pork that is stir-fried with gochujang and then served on rice with a variety of vegetables. It is a popular, reasonably priced meal that can be served without side dishes.
Ingredients (serve 4)
4 cups cooked rice (2 lb, 920g), 6 oz (180g) pork, 3 tablespoons vegetable oil, 1 oz (30g) green onion, 8 perilla leaves, 2 oz (60g) lettuce, 3 oz (90g) bean sprout, ⅓ teaspoon salt, ⅓ teaspoon sesame oil, ⅓ teaspoon toasted sesame seeds, crushed
Marinade for pork 2 tablespoons gochu-jang (red chili pepper paste), 2 tablespoons soy sauce, 2 tablespoons gochut-garu (red chili pepper powder), 1 tablespoon sugar, 1 tablespoon rice wine, 1 tablespoon minced garlic, pinch of ground black pepper, 4 tablespoon Japanese apricot concentrate
1. Combine the ingredients of marinade for pork in a large bowl.
2. Cut the pork into bite-size pieces. Add the pork into the marinade and mix well.
3. Cut the green onion into 2-inch (5-cm) long segments.
4. Wash the bean sprouts and place in a medium saucepan with water. Bring to boil over high heat for 10 minutes. Remove the bean sprouts from the boiling water and strain. In a medium bowl, place the bean sprouts and add salt, sesame oil and sesame seeds then mix well.
5. Slice the perilla leaves and lettuce into ½-inch (1-cm) wide strips.
1. In a skillet, heat the 3 tablespoons of vegetable oil. Stir-fry the pork over high heat, stirring occasionally to avoid burning. When the pork is cooked thoroughly, add the green onion. Toss, and then turn off the heat.
2. Place the half of the lettuce and perilla leaves on the individual serving plate and put one scoop of cooked rice over the vegetables. Place the bean sprouts, remaing half of the perilla leaves and lettuce on the rice. Then place cooked pork on top.
3. Serve with clear broth (malgeun-guk).