🔥Gisa sikdang style jeyuk bokkeum, the dry spicy pork that drivers' restaurants are known for

Jeyuk bokkeum is spicy stir-fried pork, and the 기사식당 (gisa sikdang, the cheap, fast restaurants built for taxi drivers) version is the dry kind. No sauce pooling at the bottom, just glossy pork and onion over rice. This one is #6 on 10000recipe's home ranking with over 4.3 million views. 2 servings, under 30 minutes, beginner level.

Ingredients 600g pork shoulder (앞다리살, one geun) 1 onion 1/3 carrot 1 tbsp minced garlic A little green onion Chili, to taste 2 tbsp soy sauce 1 tbsp mulyeot (corn syrup) 2 tbsp maesil (green plum) syrup, or 2/3 tbsp sugar 1 tbsp gochujang (a big one) 2 tbsp gochugaru Black pepper 1. With the heat off, pat the blood off the pork with kitchen towel, put it in the pan with 1/2 tbsp garlic, 1 tbsp soy sauce and a little pepper, and massage it in.

2. Mix the sauce: 2 tbsp gochugaru, 1 tbsp soy sauce, 1/2 tbsp garlic, 1 tbsp mulyeot, 2 tbsp maesil syrup, the gochujang and a few shakes of pepper.

3. Prep the vegetables: green onion, onion, carrot, or whatever you like.

4. Stir-fry the pork on high heat until it's about half cooked.

5. Add the carrot and onion and keep the heat high. On low heat it gets watery.

6. When the onion turns translucent, add 2/3 of the sauce and drop to medium so it doesn't burn.

7. Once the pork is cooked, taste it and add the rest of the sauce if it needs it. The author used all of it.

8. Three minutes before you turn off the heat, add the chili and green onion and stir-fry on high.

9. Plate it up.

From the recipe comments: one person skipped step 1, found it a bit bland and fixed it with soy sauce and coarse salt. Another added mirin for the pork smell plus an extra spoon each of soy sauce and maesil. Someone threw in sliced garlic. And one husband declared it the best both as a rice side and as a drinking snack. My plan is the midnight version. Half the recipe, one bowl of rice, no witnesses.