Ingredients

• 4 bowls cooked white rice (920 g)
• 300 g pork
• 150 g cabbage
• 1/2 onion
• 2 green chilies (Cheongyang chili)
• 1 red chili
• 15 g carrot
• 1 stalk green onion
• 4 cloves garlic
• 2 tbsp cooking oil
• 1 tbsp gochujang
• 4 tbsp red pepper powder
• 2 tbsp soy sauce
• 1 tbsp sugar
• 2 tbsp corn syrup
• 2 tbsp rice wine
• 1 tbsp minced garlic
• 1 tsp ginger juice
• 1 tbsp sesame oil
• a little salt and black pepper

Instructions

1. Mix gochujang with the remaining sauce ingredients to make the seasoning sauce.
2. Cut the pork into bite-size pieces and season it with half of the sauce.
3. Slice the cabbage, carrot, and onion into 3 × 1 × 0.3 cm pieces.
4. Slice the green onion and chilies diagonally, and slice the garlic thinly.
5. Heat a pan and add 1 tbsp cooking oil, then stir-fry the onion, cabbage, carrot, chilies, and green onion over high heat with half of the sauce until about half cooked.
6. Heat another pan and add 1 tbsp cooking oil, then stir-fry the sliced garlic and pork over high heat until the pork is cooked through, and combine with the vegetables.
7. Serve the rice in a bowl and top with the jeyuk stir-fry.