Main ingredients 🥩
PorkGarlicPecorinoOyster SauceSoy SauceBok ChoyBean SproutsScallion
Ttukdak Hyung's Pork and Bean Sprout Rice Bowl
A super simple rice bowl with crispy pan-fried pork, flavored with garlic, pecorino, and oyster sauce, topped with crisp bok choy and bean sprouts.
🙋 Recommended for
- ⭐ Those who want to make a delicious, restaurant-quality one-bowl meal in 10 minutes after work.
- ⭐ Those who want to create a foolproof sweet, savory, and spicy rice bowl using oyster sauce.
- ⭐ Those who enjoy the combination of crunchy vegetables and savory pork.
Ingredients needed 🛒1 servings
- Pork (pork jowl, etc.) 150g
- Cooking wine 1 tbsp
- Sliced garlic 1 handful
- Pecorino 4-5 pieces
- Oyster sauce 1 tbsp
- Soy sauce 1/2 tbsp
- Sugar 1/2 tbsp
- Bok choy 2 heads
- Bean sprouts 1 handful
- Scallion 1/4 stalk
Recipe 🍳
- In a heated pan, add pork jowl and cooking wine to remove any gamey smell, and stir-fry until the meat is golden brown and crispy.
- Once the fat renders and the meat is crispy, add sliced garlic and crushed pecorino to infuse the oil with their aroma.
- Add oyster sauce, soy sauce, and sugar to the pan, and stir-fry lightly to let the sauce soak into the meat and garlic.
- Once the sauce is evenly coated, add the cleaned bok choy, bean sprouts, and diagonally sliced scallions to the pan all at once.
- Stir-fry again over high heat for a short time to keep the vegetables crisp and fresh.
- Generously top a bowl of warm rice with the finished pork and bean sprout stir-fry, including the sauce.
- In a pan, stir-fry pork and cooking wine until golden brown, then add sliced garlic and pecorino to release their aroma.
- Season with oyster sauce, soy sauce, and sugar, then add bok choy, bean sprouts, and scallions and stir-fry quickly over high heat.
- Top rice generously with the crisp stir-fried ingredients to complete the dish.
Cooking tips 💡
- Using fattier cuts of pork like pork jowl or pork belly will result in a more flavorful dish as the meat's rendered fat infuses the vegetables.
- Bean sprouts and bok choy will become soggy and release water if overcooked. Stir-fry them quickly over high heat for less than a minute, just until they are slightly wilted.
- If you don't have pecorino, you can substitute with finely chopped Korean Cheongyang peppers or dried chili peppers for a spicy kick.
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