Spicy & Sweet Pork Over Rice (Jeyuk Deopbap)
Spicy & Sweet Korean Pork Stir-fry for Rice Bowls (Jeyuk Deopbap)
A cherished favorite from Dolbab Dalbab – this dish is an absolute rice-pairing champion with its irresistible sweet and spicy flavor!
Main Ingredients- 600g pork shoulder or front leg (choose a tender cut)
- 1/2 medium onion, thinly sliced
- 1/4 medium carrot, julienned
- 1/2 stalk green onion (scallion), thinly sliced diagonally
- 2 Tbsp canola oil
Seasoning Sauce- 2 Tbsp soy sauce (Korean guk-ganjang or yangjo-ganjang)
- 2 Tbsp mirin or rice wine
- 2 Tbsp minced garlic
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sugar (adjust to taste)
- 5 Tbsp plum extract (maesil cheong) for enhanced flavor
- 1 Tbsp corn syrup or oligosaccharide syrup (for a glossy finish)
- Pinch of black pepper
- 2 Tbsp soy sauce (Korean guk-ganjang or yangjo-ganjang)
- 2 Tbsp mirin or rice wine
- 2 Tbsp minced garlic
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sugar (adjust to taste)
- 5 Tbsp plum extract (maesil cheong) for enhanced flavor
- 1 Tbsp corn syrup or oligosaccharide syrup (for a glossy finish)
- Pinch of black pepper
Cooking Instructions
Step 1
Rinse the pork shoulder under cold running water to remove any surface blood. Drain it well in a colander. Properly draining the pork is key to preventing an unpleasant odor and ensuring the marinade adheres beautifully.
Step 2
While the pork is draining, let’s prepare the flavorful sauce. In a mixing bowl, combine 2 Tbsp soy sauce, 2 Tbsp mirin, 2 Tbsp minced garlic, 2 Tbsp gochujang, 1 Tbsp sugar, 5 Tbsp plum extract, 1 Tbsp corn syrup, and a pinch of black pepper. Mix everything thoroughly with a spoon until well incorporated to create your marinade.
Step 3
Slice the onion into thin, uniform strips. Julienne the carrot into similar lengths. Cut the green onion diagonally into about 1cm thick pieces. These shapes not only make the dish visually appealing but also contribute to a pleasant texture when cooked.
Step 4
Pour the prepared marinade over the drained pork. Use your hands to gently massage the sauce into the meat, ensuring every piece is coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes. This marinating process tenderizes the meat and allows the flavors to penetrate deeply, making it much more delicious.
Step 5
Heat a skillet or wok over medium heat and add 2 Tbsp of canola oil. Add the 2 Tbsp of minced garlic and sauté until fragrant, about 30 seconds to 1 minute, taking care not to burn it. Infusing the oil with garlic flavor is an essential step for a rich aroma.
Step 6
Once the garlic is fragrant, add all the marinated pork to the skillet. Increase the heat to high and stir-fry quickly. Use chopsticks or a spatula to separate the meat strands as you cook, ensuring it cooks evenly without clumping.
Step 7
When the pork is about 70-80% cooked and has changed color, add the prepared vegetables (onion, carrot, and green onion) to the skillet. Continue to stir-fry over high heat for just a minute or two. The goal is to lightly cook the vegetables so they remain slightly crisp, rather than making them mushy.
Step 8
Once the vegetables are slightly wilted, turn off the heat. Sprinkle with sesame seeds, if desired, for a final touch. Serve this delicious Jeyuk Deopbap generously over a bowl of hot steamed rice for a satisfying meal!
