Quick and Delicious Pork Belly Jeyuk Deopbap (Spicy Stir-Fried Pork Rice Bowl)
Easy Jeyuk Deopbap Recipe Using Thinly Sliced Pork Belly
Experience the irresistible flavors of Jeyuk Deopbap made with thinly sliced pork belly, allowing the savory and spicy sauce to penetrate deeply and quickly. This recipe is perfect for a fast and satisfying meal.
Main Ingredients- Thinly sliced pork belly 160g
- Onion 1/2
- Napa cabbage 1 leaf
- Carrot a little (about 1/4)
- Bok choy 1 head
- Green bell pepper a little
- Red bell pepper a little
Sauce Ingredients- Gochujang (Korean chili paste) 1 Tbsp
- Gochugaru (Korean chili flakes) 1 tsp
- Soy sauce 1 tsp
- Sugar 1 tsp
- Mirin (rice wine) 1 Tbsp
- Black pepper to taste
- Sesame oil a little
- Minced garlic 1 Tbsp
- Chopped green onion 1 Tbsp
- Minced ginger 1 tsp
- Gochugaru oil (chili oil) 1 Tbsp
- Salt 1 tsp
- Water starch 1 Tbsp (1 Tbsp water + 1 Tbsp starch)
- Gochujang (Korean chili paste) 1 Tbsp
- Gochugaru (Korean chili flakes) 1 tsp
- Soy sauce 1 tsp
- Sugar 1 tsp
- Mirin (rice wine) 1 Tbsp
- Black pepper to taste
- Sesame oil a little
- Minced garlic 1 Tbsp
- Chopped green onion 1 Tbsp
- Minced ginger 1 tsp
- Gochugaru oil (chili oil) 1 Tbsp
- Salt 1 tsp
- Water starch 1 Tbsp (1 Tbsp water + 1 Tbsp starch)
Cooking Instructions
Step 1
First, briefly blanch the thinly sliced pork belly in boiling water for about 30 seconds. This helps to remove any gamey odors and excess fat. Be careful not to overcook, as it can make the texture tough. After blanching, rinse the pork belly under cold water and squeeze out any excess moisture.
Step 2
Thinly slice the onion. Cut the napa cabbage into bite-sized pieces. Julienne the carrot thinly. Trim the base of the bok choy and cut it into large pieces. Cut the green and red bell peppers into similar sizes. Blanch each of the prepared vegetables briefly in boiling water with a pinch of salt to maintain their crispness. Drain the blanched vegetables and pat them dry.
Step 3
Heat 1 tablespoon of chili oil in a pan over medium-low heat. Add the minced garlic, minced ginger, and chopped green onions. Stir-fry until fragrant, allowing the aromatics to infuse the oil. This step is crucial for developing the deep flavor of the Jeyuk Deopbap.
Step 4
Add the blanched pork belly to the pan with the fragrant aromatics. Stir-fry over high heat until the pork belly is cooked through and releases its savory aroma.
Step 5
Once the pork belly is mostly cooked, add all the prepared vegetables to the pan and continue to stir-fry over high heat until they are slightly softened. Pour in about one ladleful of broth (or water). Add all the prepared sauce ingredients: gochujang, gochugaru, soy sauce, sugar, mirin, black pepper, and salt. Stir well to combine everything. Let it simmer until the sauce thickens slightly. Gradually add the water starch mixture (1 Tbsp water mixed with 1 Tbsp starch) to achieve your desired consistency. Finally, drizzle in a little sesame oil for extra flavor. Serve generously over a bowl of hot rice for a delicious Jeyuk Deopbap.
