Korean Spicy Pork Belly Rice Bowl (Jeyuk Dupbap)

A sizzling Korean comfort classic featuring tender pork belly coated in a bold, gochujang-based chili sauce, served over hot rice with fresh crisp onions and a rich egg yolk.

Ingredients

• 300 g pork belly
• 1 onion
• 1 tbsp sugar
• 2 tbsp light soy sauce
• 1 tbsp mirin
• 1 tbsp oyster sauce
• 1 tbsp sugar
• 1 tbsp red pepper powder
• 1.5 tbsp Korean red pepper paste gochujang
• 2 tbsp water
• 1 tbsp cooking oil
• 2 stalks green onions
• 3 cloves minced garlic
• 2 cups steamed white rice
• 1 egg yolk
• to taste white sesame seeds

Instructions

1. 1Slice the Onion

   

   Thinly slice a whole onion on a wooden cutting board using a sharp chefs knife to prepare it for soaking.

   Tip: Keep your fingers curled inward to protect them while slicing.
2. 2Soak and Massage Onions

   

   Add sugar and water to the bowl of sliced onions, then gently massage them by hand to remove the sharp bite.

   Tip: Let them soak for about 15 minutes to fully mellow out the harsh flavor.
3. 3Prepare the Sauce

   

   Combine light soy sauce, mirin, oyster sauce, sugar, red pepper powder, Korean red pepper paste (gochujang), and water in a measuring cup, stirring well to create a uniform sauce.

   Tip: Mix thoroughly so the gochujang and sugar dissolve smoothly into the liquids.
4. 4Heat Oil in Skillet

   

   Add a little oil to a non-stick skillet and heat it up in preparation for pan-frying the thin slices of pork belly.

   Tip: Ensure the oil is lightly coated across the bottom of the pan before adding the meat.
5. 5Add Aromatics

   

   Add chopped green onions and minced garlic directly into the pan with the frying pork, stirring continuously until fragrant.

   Tip: Fry the pork belly slices first until their fat renders out before tossing in the aromatics.
6. 6Pour in Sauce

   

   Pour the previously mixed red sauce into the pan with the pork and vegetables, stir-frying until everything is evenly coated.

   Tip: Simmer for a short while so the meat absorbs all the rich flavors of the sauce.
7. 7Stir-fry the pork with sauce

   

   Pour the prepared sauce into the pan with the pork and stir-fry continuously until the meat is fully coated and cooked through.

   Tip: Keep the heat at medium-high so the sauce reduces and clings nicely to the pork slices.
8. 8Garnish with sesame seeds

   

   Before finishing up, sprinkle a generous amount of white sesame seeds directly over the cooked spicy pork in the pan.

   Tip: Toast the sesame seeds lightly beforehand if you want an extra nutty aroma.
9. 9Place spicy pork over rice

   

   Using chopsticks or tongs, carefully transfer the cooked spicy pork from the pan and place it neatly over a bowl of freshly steamed white rice.

   Tip: Layer the pork generously so it covers a good portion of the rice base.
10. 10Add onions and egg yolk

    

    Complete the bowl by adding the soaked sliced onions and gently placing a fresh egg yolk on top of the spicy pork.

    Tip: The egg yolk will add a rich, creamy texture when broken into the spicy pork and rice.

Storage & Reheating

Burn It Off

Frequently Asked Questions