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Spicy Pork Rice

Prep time: 10 min

Cook time: 20 min

Servings: 1


  • 1/2 lb thinly sliced pork (can replace with chicken, beef or veggies)

  • 1/2 small yellow onion, sliced

  • 1 stalk green onion, sliced

  • 1/2 carrot, sliced

  • 1/4 cabbage, roughly chop

  • 1 tsp gochugaru

  • 1 tbsp buldak spicy sauce


  • 2 tbsp soy sauce

  • 2 tbsp oligodang aka cooking syrup (can sub with honey, maple, or barley syrup)

  • 1 tbsp sesame oil

  • 1 tbsp gochugaru

  • 1 tbsp gochujang

  • 1 tbsp sugar

  • 1 pinch pepper

  • 1 tbsp minced ginger

  • 1 tbsp minced garlic

  • 2 tbsp cooking wine (sub for mirin or rice vinegar)

  • crushed sesame seeds

To plate

  • rice

  • lettuce

  • sesame seeds, to garnish


  1. Cut the pork into thin pieces (if not already pre sliced). Marinade the pork and refrigerate for 30 mins or longer (or overnight).

  2. Add some oil into a pan on medium heat, fry the onion, spring onion, and carrots and stir fry for 1 min.

  3. Add the marinaded pork into the pan and stir fry for 6 minutes stirring to make sure the pork doesn't burn.

  4. Add in the cabbage and stir to mix well. Let the pork cook thoroughly (about 6-8 minutes).

  5. Season with the gochugaru and the buldak sauce (if adding). Mix and let it cook for 5 more minutes or until the cabbage and pork is cooked thoroughly.

  6. To plate, put in some rice and lettuce in a bowl. Spoon the pork over the lettuce and garnish with sesame seed.

Vegan note: Use shiitake mushrooms, seitan, firm tofu thinly sliced, and add it after all the veggies.

Halal note: Replace the pork with thinly sliced beef or chicken breast or boneless thighs.

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