Pork and Vegetable Deopbap
This hearty, savory mix of meat and vegetables is served over rice with a fresh, cool slaw to contrast and bring everything together.
Pork and Vegetable Deopbap
Serves 4 - 6
This simple one pot deopbap or over rice dish, comes together in about an hour. With a balance of meat and vegetables, it is hearty and savory with just a little spice. The slaw adds fresh cool contrast that brings everything to the next level. I served this only over rice but served as a ssam bap, with lettuces and perilla leaves would make for a wonderful change for warmer weather.
“Recipe Tips:
1. The slaw ingredients are to taste however, you want just enough yogurt to lightly coat the cabbage.”
Ingredients
Base
35g (6 – 7 medium) dried shiitakes, rinsed
500ml (2.5 c) water
500g (a little over 1 lb) ground pork or beef
1 T sesame oil
10 garlic cloves, minced
10g (2 t) ginger, minced
1 – 2 cheongyang or serrano chilis, sliced
4 T gochujang
2 T oyster sauce
3 T soju
454g (1 lb) potatoes, peeled and cut into 0.25 in dice
300g (1 large) onion, 0.25 in dice
280g (1 large) carrot, 0.25 in dice
145g (1 medium) bell pepper, any color, 0.25 in dice
80g (4) scallions, sliced
1 bay leaf
1 star anise – optional
340g (2 medium) tomatoes, 0.25 in dice
Sauce
Reserved mushroom broth
4 T soy sauce
2 T mirin
2 T olive brine
1 T maesil
1 t kosher salt
0.75 t ground black pepper
Finishing
265g (1.5 c) edamame, shelled
25 (0.25 c) green olives with pimento, sliced
Slurry
2 t potato starch or corn starch
4 t water
Slaw
Green cabbage, sliced
Yogurt
Ginger, grated
Lemon zest
Salt
Pepper
Recipe Know-how
1. In a small pot, bring the mushrooms and water to a boil, covered.
Boil for 1 minute.
Remove from the heat and allow to sit for at least 1 hour to soften the mushrooms.
When ready, squeeze out the mushrooms, remove the stem and chop into 0.25 in dice. Set aside.
Reserve the mushroom broth.
2. In a heavy-bottomed pot, break up the ground meat in the pot.
Place over medium-high heat and cook for 5 minutes stirring occasionally until mostly cooked.
Add the sesame oil, garlic, ginger and chili. Cook 2 – 3 minutes longer.
Add the gochujang and oyster sauce. Cook for 2 minutes stirring frequently.
Deglaze with the soju scraping the bottom of the pot well.
Add the potato, onion, carrot, bell pepper, scallions, reserved mushrooms, bay and star anise. Cook for 5 minutes stirring occasionally.
Add the tomatoes and cook for 2 minutes longer.
Add the sauce ingredients and bring to a boil. Reduce to a simmer and cook covered for 15 - 20 minutes or until the potatoes and carrots are tender.
Continue on to Step 3 while the topping finishes.
3. Combine the slaw ingredients, adjust as desired and refrigerate until needed.
Stir together the slurry ingredients and set aside.
4. Finish the topping by adding the finishing ingredients to the pot.
Cook partially uncovered for 10 minutes.
Add the slurry stirring constantly and cook for one minute after it comes to a boil.
The sauce will need to come to a boil for the slurry to activate.
Taste and adjust seasoning as desired.
5. Serve over rice topping with the slaw.
