Spicy Pork and Vegetables over Rice (Jeyuk-deopbap)

Steps

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1. 1
   Wash all vegetables thoroughly. Cut the onion, carrot, scallions, and green chili pepper into appropriate-sized pieces. If using long Thai-style chili, use only half.
   ▶ ≈0:25
2. 2
   Slice the pork very thinly for even, quick cooking. Tip: Freezing the pork for 2 hours makes slicing easier.
   ▶ ≈1:47
3. 3
   Mince 4 garlic cloves and 1.5 teaspoons of fresh ginger.
   ▶ ≈1:47
4. 4
   Heat the oil over medium-high heat. Add the minced garlic and ginger, stir-frying until fragrant and slightly browned.
   ▶ ≈3:18
5. 5
   Add the sliced pork and stir until completely browned and cooked through.
   ▶ ≈3:43
6. 6
   Add all the cut vegetables. Cover and reduce heat to medium, cooking for about 3 minutes until vegetables begin to soften.
   ▶ ≈4:33
7. 7
   In a bowl, combine the sauce ingredients: 2 tablespoons soy sauce, 1.5 tablespoons dark soy sauce, 1.5 cups water, 1.5 tablespoons red chili flakes, 1.25 cups chili paste, potato starch, 1.25 teaspoons black pepper, and 1 tablespoon sugar. Mix until smooth.
   ▶ ≈4:45
8. 8
   Pour the sauce into the pork and vegetable mixture. Increase heat to medium-high and stir until well combined.
   ▶ ≈5:53
9. 9
   Allow the mixture to cook until the meat juices release and the sauce thickens. Finish by stirring in about 2 teaspoons of sesame oil. Remove from heat.
   ▶ ≈6:28
10. 10
    Serve over cooked rice in bowls. Top with the spicy pork and vegetable mixture. Sprinkle with sesame seeds. Optional: top with a fried egg. Serve with kimchi and side dishes.
    ▶ ≈8:46
11. 11
    If desired, top with a fried egg. While optional, it makes the dish look more appealing.
    ▶ ≈6:43