Main ingredients 🥩
Dae-pae samgyeopsal (thinly sliced pork belly)OnionEggsSoy sauce deopbap sauceYeongyangbuchu (nutritious chives)Rice
Seungwoo Dad's Dae-pae Samgyeopsal Deopbap
A super simple rice bowl topped with tender, lightly grilled thinly sliced pork belly, a sweet-salty soy sauce, crisp onions, and silky eggs.
🙋 Recommended for
- ⭐ Those who want a high-quality one-bowl meal in 15 minutes on busy mornings or after work.
- ⭐ Those who love the harmony of sweet-savory sauce and silky, creamy egg.
- ⭐ Those who want to quickly use up leftover dae-pae samgyeopsal in the freezer with a refined dish.
Ingredients needed 🛒1 servings
- Dae-pae samgyeopsal (about 150g)
- 1/2 onion
- 2 eggs
- Soy sauce deopbap sauce, to taste
- 1 bowl of rice
- Some yeongyangbuchu
Recipe 🍳
- Thinly slice the onion and set aside. Crack the eggs into a bowl and lightly whisk until whites and yolks are just combined.
- Heat a frying pan and add the dae-pae samgyeopsal, stir-frying until cooked. Be careful not to make the meat too crispy.
- Once the surface moisture has evaporated and the meat is cooked through, pour in the prepared soy sauce deopbap sauce.
- Immediately add the sliced onion and simmer over medium heat until the onion absorbs the sauce and reaches the desired texture.
- When the onion and meat are nicely simmered, **turn off the heat completely**, then pour the beaten egg evenly over the top.
- Place warm rice in a bowl, top with the meat and egg sauce from the pan, and garnish with thinly sliced yeongyangbuchu.
- Prepare sliced onion and beaten egg. Pan-fry dae-pae samgyeopsal until moist.
- Add soy sauce and onion to the cooked meat, simmer until the liquid is absorbed.
- Turn off the heat, pour in the beaten egg, letting the residual heat cook it gently. Serve over rice and top with chives.
Cooking tips 💡
- Because dae-pae samgyeopsal is very thin, overcooking before adding the sauce will make it tough. Add the sauce while the meat is still tender.
- If you heat the eggs with the flame on, they will turn firm like steamed eggs. Always turn off the heat and rely on the pan's residual heat (around 60°C) for a silky, donburi-style texture.
- If yeongyangbuchu is unavailable, substitute with finely sliced regular green onions, scallions, or chives for a similar aromatic finish.
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