K-FOODRECIPE
Menu
Recipes Saved recipes
Recipes
Rice dishes · Korean home cooking

Spicy pork rice bowl (jeyuk-deopbap)

Sweet-spicy stir-fried pork and vegetables over rice, with enough sauce to coat a bowl. The chilli level and chicken alternative are explained clearly.

30 min2 servings6 stepsDifficulty: Easy
Spicy pork rice bowl (jeyuk-deopbap)

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Get your ingredients ready
Get your ingredients ready

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

  • Substitute available

    If Thinly sliced pork shoulder is unavailable

    Use instead
    Boneless skinless chicken thigh
    Substitute quantity
    1 packReference quantity: 250 g

    Cut thinly and use the same sauce. Cook chicken to 74°C at its centre; it may take longer than thin pork slices.

  • Substitute available

    If Cooked short-grain rice is unavailable

    Use instead
    Cooked long-grain rice
    Substitute quantity
    2 small bowlsReference quantity: 300 g

    Use plain cooked rice, not dry grains. Warm separately before adding the topping; the grains may remain more separate.

  • Essential

    This gives the characteristic fermented chilli flavour. Use mild gochujang for less heat, but the dish remains spicy.

  • Substitute available

    If Regular soy sauce is unavailable

    Use instead
    Reduced-sodium soy sauce
    Substitute quantity
    1 level eating spoonReference quantity: 15 ml

    Use the same cooking method. It will be less salty; taste before deciding whether any extra salt is needed.

  • Optional

    May be omitted for less heat; the gochujang is still spicy.

  • Optional

    May be omitted. Skip its preparation and addition and keep the other amounts unchanged; the aroma will be milder.

  • Optional

    May be omitted. Skip its preparation and addition and keep the other amounts unchanged; the aroma will be milder.

  • Optional

    May be omitted. Skip its preparation and addition and keep the other amounts unchanged; the aroma will be milder.

  • Optional

    May be omitted. Skip its preparation and addition and keep the other amounts unchanged; the aroma will be milder.

  • Essential

    Mix into the sauce to help it spread without burning.

  • Essential

    Use in the pan before the meat.

  • Optional

    May be omitted. Skip its preparation and addition and keep the other amounts unchanged; the aroma will be milder.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

  1. Step 1

    Step 1: Cut the thin pork into bite-size pieces. Slice the onion and chop the cabbage and spring onion. Keep raw meat and its board separate from the cooked rice and other ready-to-eat food.

    Cut the thin pork into bite-size pieces. Slice the onion and chop the cabbage and spring onion. Keep raw meat and its board separate from the cooked rice and other ready-to-eat food.

  2. Step 2

    Step 2: Mix gochujang, soy sauce, gochugaru if using, sugar, garlic and 3 eating spoons of water. Toss the pork with half the sauce and refrigerate for 10 minutes. Keep the rest of the sauce separate from the raw meat.

    Mix gochujang, soy sauce, gochugaru if using, sugar, garlic and 3 eating spoons of water. Toss the pork with half the sauce and refrigerate for 10 minutes. Keep the rest of the sauce separate from the raw meat.

  3. Step 3

    Step 3: Warm the oil in a wide pan over medium-high heat. Spread out the marinated pork and cook for 2 minutes, then stir to separate the slices. Lower the heat if the chilli sauce begins to scorch.

    Warm the oil in a wide pan over medium-high heat. Spread out the marinated pork and cook for 2 minutes, then stir to separate the slices. Lower the heat if the chilli sauce begins to scorch.

  4. Step 4

    Step 4: Add onion, cabbage and the remaining clean sauce. Stir-fry for 4–5 minutes until the vegetables soften, the sauce bubbles and the meat is cooked through. Add a little water if needed to prevent sticking.

    Add onion, cabbage and the remaining clean sauce. Stir-fry for 4–5 minutes until the vegetables soften, the sauce bubbles and the meat is cooked through. Add a little water if needed to prevent sticking.

  5. Step 5

    Step 5: Check pork reaches at least 63°C, then remove from the heat and rest for 3 minutes. If using chicken instead, it must reach 74°C; cook longer if needed. Warm the already cooked rice separately.

    Check pork reaches at least 63°C, then remove from the heat and rest for 3 minutes. If using chicken instead, it must reach 74°C; cook longer if needed. Warm the already cooked rice separately.

  6. Step 6

    Step 6: Divide the warm rice between two bowls. Top with the fully cooked spicy pork and vegetables and a little sauce. Add chopped spring onion if using and serve with clean utensils.

    Divide the warm rice between two bowls. Top with the fully cooked spicy pork and vegetables and a little sauce. Add chopped spring onion if using and serve with clean utensils.

03 / Enjoy your meal

Finished dish

Finished dish: Spicy pork rice bowl (jeyuk-deopbap)
Spicy pork rice bowl (jeyuk-deopbap)
Helpful tips

Assumes the rice is already cooked. Marinate in the refrigerator and cook all meat-contact sauce fully. Do not use raw marinade as a finishing sauce. This dish remains spicy even without the optional chilli flakes. Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour above 32°C. Keep at 4°C or below, use within 3–4 days and reheat cooked leftovers to 74°C.

Enjoy every bite

How to enjoy it

Divide the warm rice between two bowls. Top with the fully cooked spicy pork and vegetables and a little sauce. Add chopped spring onion if using and serve with clean utensils.

Serve it with