Monday, September 17, 2018

Jeyuk Bupbap (Spicy Pork over Rice)

Yield: 4 servings

Ingredients

  • 1 lb. pork, cut into thin 2" strips
  • 6 cloves garlic, minced
  • 1/2 inch fresh ginger, peeled & grated
  • 1 tbsp olive oil
  • 2 tbsp rice wine
  • 1 tbsp sugar
  • 1 tbsp Korean red chili flakes
  • 3 tbsp soy sauce, divided
  • 8 oz. green cabbage, cut into 1" x 2" strips
  • 1 large yellow onion, chopped into bite-sized pieces
  • 1 hot yellow pepper, sliced into thin rings
  • 3 tbsp gochujang (red chili paste)
  • 3 green onions (both white & green parts), cit into 3" pices
  • 4 cups cooked rice
  • Garnish
    • Sesame oil, for garnish
    • Toasted sesame seeds, for garnish
    • 2 green onions, thinly sliced for garnish

Directions

  1. Heat your wok with olive oil over high heat and stir-fry the pork with the garlic, ginger, rice wine, sugar, chili flakes, and 1 tbsp soy sauce.  Fry until the pork is no longer pink, about 5 minutes.
  2. Add the cabbage, onion, XXX pepper, gochujang, and remaining 2 tbsp soy sauce.  Stir-fry until the vegetables are cooked, about 10 minutes.
  3. Add the 3" green onions and stir fry for 1 minute longer.
  4. Serve the pork over a bed of rice.  Drizzle with sesame oil, sprinkle with sesame seeds & thinly sliced green onions.





No comments:

Post a Comment