Spicy pork and vegetables over rice (Jeyuk-deopbap: 제육덮밥)

Slice the cabbage into bite-sized pieces.

Thinly slice the carrot diagonally.

Cut the green onions into 2-inch long pieces.

Slice the green chili pepper diagonally.

Slice the onion.

Mince the garlic and ginger.

Thinly slice the pork shoulder. For easier slicing, you can partially freeze the pork for about 2 hours beforehand.

In a mixing bowl, combine soy sauce, water, hot pepper flakes (gochugaru), and hot pepper paste (gochujang).

Add potato starch, ground black pepper, and sugar to the bowl.

Mix all ingredients thoroughly until you have a smooth sauce.

Heat a pan over medium-high heat. Add vegetable oil, then the minced garlic and ginger.

Stir-fry the garlic and ginger until they become a little crispy and light brown.

Add the sliced pork and stir-fry until it's cooked through and no longer pink.

Add all the prepared vegetables (cabbage, carrot, onion, green onion, chili pepper) to the pan.

Cover the pan, turn the heat down to medium, and let it cook for 3 minutes.

Uncover the pan, pour the sauce over everything, and turn the heat up to medium-high.

Stir-fry until everything is well combined and the sauce has thickened slightly.

Add sesame oil as a final touch and mix. Turn off the heat and cover.

In a separate small pan, fry an egg sunny-side up.

Place a serving of hot cooked rice on a plate.

Spoon a generous amount of the spicy pork stir-fry next to the rice.

Sprinkle with toasted sesame seeds for garnish.

Finally, top the rice with the fried egg.