This dish consists of thinly sliced pork stir-fried with vegetables and gochujang (red chili paste) and served on rice. It is popular among busy office workers as the dish is large enough that is doesn’t require side dishes.
Ingredients (serve 4)
4 cups Jeyuk-Deopbap (2 lb, 920g), 10 oz (300g) pork, 5 oz (150g) cabbage, ½ onion (3½ oz, 100g), 2 green chili peppers (1 oz, 30g), 1 red chili pepper (½ oz, 15g), ½ oz (15g) carrot, 1 large green onion (1 oz, 30g), 4 cloves garlic, 2 tablespoons vegetable oil
Seasoning 1 tablespoon gochu-jang (red chili pepper paste), 4 tablespoons gochut-garu (red chili pepper powder), 2 tablespoons soy sauce, 1 tablespoon sugar, 2 tablespoons corn syrup, 2 tablespoons rice wine, 1 tablespoon minced garlic, 1 teaspoon ginger juice, 1 tablespoon sesame oil, pinch of ground black pepper, salt as needed
1. Combine the ingredients of marinade for pork in a medium bowl.
2. Cut the pork into bite-size pieces. In a large bowl, add the pork and half of the marinade and mix well.
3. Cut the cabbage, carrot and onion into 1x½x⅛-inch (3x1x0.3-cm) pieces.
4. Slice the green onion and green chili pepper diagonally. Thinly slice the garlic.
1. In a skillet, heat the 1 tablespoon of vegetable oil. Stir-fry the prepared vegetable over high heat. When the vegetables are cooked, add the remaining marinade and stir-fry.
2. In another skillet, heat the 1 tablespoon of vegetable oil. Stir-fry the pork and garlic over high heat. When the pork is cooked, add the vegetables and toss.
3. Place a scoop of cooked rice in the individual serving plate and place the cooked pork on the rice.