Spicy pork rice bowl (Jeyuk-deopbap)

A large frying pan, a sauce bowl and a sharp knife. Use a kitchen scale for these metric quantities. Rinsing, soaking and steaming water is additional where stated.

Make the ginger infusion by squeezing 1 g shredded ginger, wrapped in clean fine cloth, into 30 g water; measure 5 g of this infusion for the sauce. Mix it with 16 g gochujang, 36 g gochugaru, 28 g soy sauce, 12 g sugar, 36 g starch syrup, 22 g rice wine, 18 g minced garlic, 11 g sesame oil, 1 g salt and 0.4 g pepper. Divide the finished sauce equally; do not measure two 90 g portions.

Cut the 3 mm pork slices into approximately 6 by 4 cm pieces and mix with half the sauce. Refrigerate while preparing vegetables. Slice cabbage and onion into 3 by 1 cm pieces, carrot into thin pieces, chiles and green onion diagonally and garlic cloves 3 mm thick.

Heat 12 g neutral oil in the pan. Stir-fry onion, cabbage, carrot, chiles and green onion with the remaining half of the sauce for about 3.5 minutes, until partly tender. Transfer to a clean dish.

Heat the remaining 12 g oil in the same pan. Add sliced garlic and the marinated pork and stir-fry for about 3 minutes or until the pork is fully cooked to at least 63 C. Add the vegetables and stir until hot throughout. Allow a 3-minute rest before eating; the approximate fry time alone is not a doneness guarantee.

Divide 920 g hot rice between four bowls and add the pork, vegetables and sauce. Serve after the meat rest; keep ingredients separate from raw-meat utensils during preparation.