Turmeric and Pork Deopbap with Spinach
Gently spiced pork with tender spinach combine to make a quick weeknight deopbap (over rice dish).
Turmeric and Pork Deopbap with Spinach
Serves 2-3
Initially, this was conceptualized as a Thai-inspired dish. But, ultimately, I couldn’t find the ingredients I was looking for in time. I went back to the drawing board and this is what came from it. It surpassed my wildest imagination with how simple and varied the flavors were. Topped with a fried egg to lend richness and mix with the pan juices to make a “sauce”, the entire dish comes together in the time it takes the rice cooker to cook your rice!
“Recipe Tips:
1. The sauce ingredients may seem overly salty, however, it seasons the entire topping and when eaten with the rice, balances out perfectly.
2. Use an equal amount of ground chicken, turkey, or meat substitute in the place of the pork.
3. I do not suggest using baby spinach in this recipe.”
Ingredients
Sauce
1.5 t doenjang
1.5 t gochugaru
0.75 ground turmeric
0.50 t ground black pepper
0.25 t dashida or powdered bullion – optional
0.25 t kosher salt
3 T soy sauce
2 T water
1.5 T oyster sauce
2 t fish sauce
1.5 t rice vinegar
1.5 t honey or sugar
1 t maesil
Stir Fry
150g (half a large) onion, sliced
100g (half a large) carrot, sliced thinly
300g (a little less than 0.75 lb) ground pork
10g (2 t) ginger, minced
6 garlic cloves, minced
3 – 4 cheongyang or serrano chilis, sliced
342g (0.75 lb) spinach
Recipe Know-how
1. In a medium bowl combine the doenjang, gochugaru, turmeric, pepper, dashida and salt to make a paste.
Make this paste first to prevent the turmeric from clumping when mixed with the liquids.
Add the remaining sauce ingredients and mix well. Set aside.
2. In a large saute pan over medium-high, heat 1 T vegetable oil.
Add the onions and carrots and cook for 3 – 4 minutes or until they begin to soften.
Add the pork and cook until no pink remains about 2 – 3 minutes breaking up the meat as it cooks.
Add the ginger, garlic and chilis cooking for 1 minute longer.
Add the sauce rinsing out the bowl with another 2 T of water added to the pan as well. Cook stirring occasionally until the sauce has reduced by 75%, about 2 – 3 minutes.
Add the spinach and cook stirring often until it has wilted and softened, about 3 minutes.
3. Serve over rice and top with a fried egg.
