10-Minute Pork Yakiniku Donburi with Green Onion and Cabbage
A 10-minute rice bowl dish topped with pan-seared pork shoulder and seasoned green onion and cabbage.
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 →
A one-bowl meal featuring golden-brown seared pork shoulder topped with green onion and cabbage tossed in an umami-rich seasoning. The crunchy texture and natural sweetness of the cabbage gently balance the sharp pungency of the green onion. By prepping and tossing the vegetables while the meat cooks, you can easily serve this up in 10 minutes.
- Servings
- 2 servings
- Cook time
- 10 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Pork shoulder200 g (salt + pepper)
- Large green onion (daepa)white part
- Cabbage4 leaves
Seasoning
- Chicken stock (or tuna extract sauce (chamchi-aek))1 tsp
- Oyster sauce (or brewed soy sauce (yangjo-ganjang))1 tsp
- Salta little
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- The original recipe uses only the white part of the large green onion.
Steps
Prepare the ingredients
Trim the fat from the pork shoulder and pat away the surface moisture with paper towels.
For the vegetables, prepare cabbage and large green onion (daepa). The original recipe uses only the white part of the large green onion.
Chop the ingredients
Finely chop the cabbage and large green onion into similar sizes. When mixed together and measured in a cup, it comes out to about 1 1/2 cups.
You can also rinse them in water to take the pungency out of the green onion.
Season the vegetables
Add 1 tsp chicken stock (or tuna extract sauce), 1 tsp oyster sauce (or brewed soy sauce), 1 tbsp toasted sesame oil, and 1 tbsp toasted sesame seeds to the chopped vegetables and toss together.
Taste and season with salt if it feels lacking.
With two seasonings packed with umami, it is bound to taste wonderful.
Though not in the recipe, adding just a splash of lemon juice or vinegar would also make it nice and refreshing.
Sear the pork
Drizzle olive oil or cooking oil in a pan, lightly season the meat with a bit of salt and ground black pepper, and sear it.
Since the pork shoulder has some thickness, press it gently while searing until golden brown on both sides.
Remove it from the pan, let it rest for a moment, and slice it into bite-sized pieces.
Serve
Fill a bowl about halfway with cooked rice, and top it nicely with the meat and vegetable salad to finish.
This Japanese-style pork rice bowl is so simple to make.
Mix the rice, meat, and salad together in each bite, and this simple combination turns into something truly delicious.
Pairing it with a simple hot soup, such as doenjang soup or dried seaweed soup, makes a wonderful meal.
Ppunwife's tips
- You can rinse the chopped green onion in water to remove its pungency.
- Though not in the original recipe, adding just a tiny splash of lemon juice or vinegar is also great for a refreshing touch.
FAQ
How do I tone down the sharp pungency of the green onion?
Rinsing the finely chopped green onion lightly in water helps soften its pungency.
What can I use if I do not have chicken stock or oyster sauce?
You can replace chicken stock with tuna extract sauce (chamchi-aek) and oyster sauce with brewed soy sauce (yangjo-ganjang).
Can I use pork belly or pork front shoulder instead of pork shoulder? AI-generated
Yes, any pork cut meant for grilling or pan-searing, such as pork belly or thinly sliced front shoulder, can be used.
