Spicy Pork over Rice (Jeyuk Dubap)
Dubap means over rice and there are many variations of this recipe. You can also switch out the pork for beef or chicken. The tender, juicy meat in the rich, spicy sauce is simple irresistible.
Cooking Time30 min
Total TimeUnder One Hour
Make Ahead RecipeYes
- 1 medium carrot
- 8 ounces green cabbage
- 1 large yellow onion
- 5 green onions, white and green parts
- 1 green chile pepper
- 6 cloves garlic, peeled
- 1 (1/2-inch) piece fresh ginger, peeled
- 1 pound pork shoulder, thinly sliced and cut in 2-inch strips
- 1 tablespoon olive oil
- 2 tablespoons soju (Korean rice liquor)
- 1 tablespoon sugar
- 1 tablespoon Korean red chile flakes
- 3 tablespoons soy sauce
- 3 tablespoons gochujang (red chili paste)
- 4 cups freshly cooked rice
- Toasted sesame oil, for garnish
- Toasted sesame seeds, for garnish
Let's cut all of the vegetables. Cut the carrots into thin slices. Quarter and core the cabbage. Then cut it nto 1-inch-wide, 2-inch-long strips.
Chop the onion into big bite-size pieces; cut 3 of the freen onions into 3-inch pieces and thinly slice the remaining 2 green onions for garnish; and thinly slice the chile into rings. Mince the garlic and ginger.
Heat up a wok with the oil over high heat and stir-fry the pork with the garlic, ginger, soju, sugar, chile flakes, and 1 tablespoon of the soy sauce for about 5 minutes, until the pink hue of the pork is gone.
Then add the carrot, cabbage, onion, and green chile to the wok and mix in the chile paste and the remaining 2 tablespoons of soy sauce.
Stir-fry over medium heat for 5 to 10 minutes, until all of the vegetables are cooked. Add the green onions and cook for a minute or two more.
Put the freshly cooked rice on a serving dish and pour the pork stir-fry on top. Drizzle with sesame oil and sprinkle with sesame seeds and thinly sliced green onions for garnish.
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Copyright Robin Ha, 2016