HYBRID · Medium · 45 min
Jeyuk Bokkeumbap — Pork & Rice Hybrid
By Bokki Curator
Meat-glaze vs grain-toss combined — warm glazed pork over cool-tossed rice.
TL;DR
Meat-glaze vs grain-toss combined — warm glazed pork over cool-tossed rice.
Prep 15 min + 20 minCook 10 minServes 2
Ingredients
- 2 cups rice
- 300g jeyuk pork shoulder sliced 3mm, pear-soy-gochujang marinade 20 min
- Lettuce, perilla
Steps
- Sear pork without sauce 60 sec +30, remove, caramelize onion/garlic, return with marinade glaze 2 min.
- Serve glazed pork over bokkeumbap, wrap lettuce.
Tips
- Cold rice + room-temp pork = pairing; warm rice steams pork again.