Quick-Stir-Fried Pork Deopbap (Pork over Rice)
A Thai-style one-bowl rice dish made by quickly stir-frying minced pork with fish sauce and chili seasoning.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This is a Thai-style pad krapow moo saap pork over rice made by stir-frying minced pork with oyster sauce and fish sauce seasoning. Cheongyang chili peppers and garlic are coarsely ground and sautéed to create a pungent aroma, with ssukgat added for an aromatic finish. It cooks quickly in about 10 minutes, making it great for a simple lunch.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Minced pork200 g
- Cooked rice2 bowls
- Ssukgat (crown daisy) (or spinach, basil, water dropwort (minari), chamnamul (Korean pimpinella))6 stalks
Seasoning
- Garlic7 cloves
- Red chili pepper1
- Cheongyang chili pepper (hot green chili)2
- Oyster sauce1 tbsp
- Sand lance (or anchovy) fish sauce (or dried anchovies)1 tbsp
- Brewed soy sauce (yangjo-ganjang)1 tbsp
- Sugar1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Water3 tbsp
- Ground black peppera little
- I made it spicy, but if you use bell peppers or paprika instead of chili peppers, kids will love it too.
- Instead of ssukgat, you can substitute spinach, basil, water dropwort (minari), or chamnamul.
Steps
1. The ingredients to prepare are really simple. Just get pork, garlic, red chili peppers, and Cheongyang chili peppers for the seasoning, along with an aromatic herb to add flavor; I used my favorite, ssukgat. First, cut the ssukgat into bite-sized lengths and finely chop the stems.
2. Put the garlic, Cheongyang chili peppers, and red chili peppers into a food processor and grind them roughly and coarsely without making them too fine.
3. Add all the sauce ingredients—oyster sauce, soy sauce, fish sauce, sugar, mirin, and water—and mix them together. Heat generous cooking oil in a preheated pan and fry the eggs.
4. In the oil left over from frying the eggs, add the ground aromatics and stir-fry until fragrant.
5. Add the minced pork and stir-fry evenly until fully cooked and well combined.
6. Pour in about 2/3 of the prepared sauce and stir-fry so the flavors absorb and the liquid reduces, then at the very end add ground black pepper and ssukgat, cook just briefly, and turn off the heat.
7. Serve over warm cooked rice topped with the stir-fried pork and a fried egg, and it is complete.
Ppunwife's tips
- Any leftover sauce not used during stir-frying is also delicious drizzled over the dish little by little as you eat.
- If you want to enjoy more of a Southeast Asian flavor, reduce the other seasonings and increase the amount of fish sauce when stir-frying.
FAQ
Can I use other vegetables instead of ssukgat?
If you do not have ssukgat, you can substitute spinach, basil, water dropwort (minari), or chamnamul to bring out a fresh, aromatic flavor.
How can I make this for children who cannot handle spicy food?
If you use finely chopped bell peppers or paprika instead of Cheongyang chili peppers and red chili peppers, you can enjoy it without any heat.
Is there a way to get a stronger Southeast Asian flavor?
Reducing the proportion of other seasonings and increasing the amount of fish sauce when stir-frying will further bring out an exotic aroma.
