Jeyuk Bokkeum (Spicy Pork Stir-fry) Spicy Pork with Rice and Vegetables

Rinse the rice under cold water until the water runs clear, then cook in a rice cooker or a small saucepan with 400 ml water (bring to a boil, cover, simmer on low for 15 minutes, then rest covered for 5 minutes).

Slice the pork shoulder into thin bite-sized strips (about 0.5 cm thick). In a bowl, mix gochujang, soy sauce, sesame oil, and sugar until smooth. Add the pork and minced garlic, toss to coat, and let marinate for 10 minutes.

While the pork marinates, thinly slice the napa cabbage into 2 cm strips, julienne the carrot, and slice the scallions into 3 cm pieces.

Heat vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated pork in a single layer and sear without stirring for 2 minutes, until caramelized.

Stir-fry the pork for another 2 minutes until cooked through (internal temperature 70°C). Add the cabbage and carrot, and stir-fry for 3–4 minutes until the cabbage is wilted but still crunchy.

Add the scallions and stir-fry for 30 seconds until fragrant. Sprinkle with sesame seeds and serve immediately over the cooked rice.