📝 About This Recipe
Originally born in the bustling student district of Noryangjin, Seoul, Cup-bap is the ultimate Korean 'soul food' in a cup. This vibrant street food classic combines fluffy rice, caramelized kimchi, savory stir-fried pork, and a golden fried egg into a portable masterpiece. It’s a harmonious explosion of spicy, sweet, and umami flavors that captures the fast-paced, delicious spirit of Korean urban life.
🥗 Ingredients
The Rice Base
- 2 cups Short-grain white rice (cooked and warm)
- 1 tablespoon Toasted sesame oil (for seasoning the rice)
- 1/4 teaspoon Salt (to taste)
Spicy Pork & Kimchi Stir-fry
- 200 grams Pork belly or shoulder (thinly sliced into bite-sized pieces)
- 1 cup Aged Kimchi (chopped into small pieces)
- 1.5 tablespoons Gochujang (Korean chili paste)
- 1 tablespoon Gochugaru (Korean chili flakes)
- 1 tablespoon Soy sauce
- 1 tablespoon Sugar (adjust based on the sourness of the kimchi)
- 1 tablespoon Garlic (minced)
Toppings & Garnish
- 2 large Eggs (fried sunny-side up or over-easy)
- 1/2 can Canned Tuna (drained and mixed with 1 tbsp mayonnaise)
- 2 sheets Roasted Gim (Seaweed) (shredded or crushed)
- 2 tablespoons Mayonnaise (Kewpie brand preferred for drizzling)
- 2 stalks Green onions (finely sliced)
- 1 teaspoon Toasted sesame seeds (for garnish)
👨🍳 Instructions
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1
Start by preparing the rice base. In a medium bowl, gently fold the warm cooked rice with 1 tablespoon of sesame oil and a pinch of salt. Set aside and keep warm.
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2
In a small mixing bowl, whisk together the gochujang, gochugaru, soy sauce, sugar, and minced garlic to create the stir-fry sauce.
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3
Heat a large skillet or wok over medium-high heat with a drizzle of oil. Add the sliced pork and cook for 3-4 minutes until the edges start to crisp and brown.
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4
Add the chopped kimchi to the skillet with the pork. Stir-fry for another 5 minutes until the kimchi becomes translucent and caramelized.
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5
Pour the prepared sauce over the pork and kimchi mixture. Toss well to coat and cook for 2 more minutes until the sauce thickens and smells fragrant. Remove from heat.
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6
In a separate non-stick pan, fry the eggs. Aim for a crispy edge with a runny yolk, as the yolk will act as a rich sauce for the rice.
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7
Prepare the tuna-mayo component by mixing the drained tuna with 1 tablespoon of mayonnaise in a small bowl.
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8
Now, assemble the cups. Take two large, deep bowls or tall disposable cups. Place a generous layer of the seasoned rice at the bottom (about 1 cup per serving).
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9
Layer the spicy pork and kimchi mixture over the rice, followed by a scoop of the tuna-mayo.
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10
Carefully place the fried egg on top of the meat and tuna layers.
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11
Drizzle the top with extra mayonnaise in a zigzag pattern and sprinkle generously with shredded seaweed (gim).
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12
Finish with a flourish of sliced green onions and toasted sesame seeds. Serve immediately with a long spoon to mix everything together.
💡 Chef's Tips
Use 'well-aged' (sour) kimchi for the best flavor profile; the acidity cuts through the richness of the pork. If you want an extra crunch, add some stir-fried pickled radish (danmuji) cut into small cubes. Don't skip the sesame oil in the rice—it provides the authentic aroma that defines Korean bunsik. For a vegetarian version, replace the pork with firm tofu cubes and ensure your kimchi is vegan. When eating, use your spoon to break the yolk and mix the layers thoroughly for the perfect bite every time.
🍽️ Serving Suggestions
Serve with a side of warm 'Eomuk-tang' (fish cake soup) to balance the spice. A side of yellow pickled radish (danmuji) provides a refreshing, crunchy palate cleanser. Pair with a cold glass of Barley Tea (Bori-cha) or a Korean pear juice. For a complete street food experience, serve alongside spicy Tteokbokki. Add a side of stir-fried anchovies (Myeolchi-bokkeum) for extra calcium and texture.