1. The Bulgogi Stir-Fry Platter
The Meat: 200g Donki Shirobuta Collar + 300g LeBao Frozen Collar Slices (fully defrosted).
The Bulking Veggies: 150g King Oyster Mushrooms (halved lengthwise and sliced diagonally, 3-4mm thick), 1 medium yellow onion (sliced), 40g–50g Carrot (sliced into thin matchsticks).
The Aromatics: 3 stalks green scallion (cut into 2-inch pieces), 1 tbsp Pre-minced Garlic (divided).
The Sauce: 8 tbsp Beksul Spicy Pork Marinade + 1 tsp Less Salt Soy Sauce.
2. Ume Gohan (Plum Mixed Rice)
Rice Base: Exactly 300g of raw Taiwan Pearl Rice (rinsed; will weigh around 356g after washing).
Water to Add: Exactly 274g (or 274ml) of water (to hit your precise 1:1.1 pearl rice ratio).
Seasoning: 1 box Ume Gohan mix (broth and solid ingredients pouch).
3. Red Miso Soup
Broth Base: 4 cups water + 1 tsp Instant Dashi Powder.
Miso Paste: 2.5 tbsp Red Awase Miso Paste.
Soup Add-ins: 200g Unicord Silken Tofu (cut into small cubes), 2 tbsp Dried Wakame Seaweed.
👩🍳 Step-by-Step Cooking Order
Step 1: Prep & Marinate (20 Mins Before Cooking)
Bowl 1 (The Everyday Base): Combine your 300g of defrosted LeBao pork, 150g of sliced king oyster mushrooms, 2 slightly heaping teaspoons of pre-minced garlic, and 5 tbsp of the Beksul marinade. Toss thoroughly so the mushrooms can absorb the flavors.
Bowl 2 (The Premium Finish): Combine your 200g of Donki Shirobuta pork, 1 slightly heaping teaspoon of pre-minced garlic, 3 tbsp of Beksul marinade, and 1 tsp of your Less Salt Soy Sauce. Mix gently.
Start the Pearl Rice: Place your washed and drained rice (356g wet weight) into the rice cooker. Pour in exactly 274g of water. Turn it on immediately.
Step 2: Build the Red Miso Soup (10 Mins)
Bring 4 cups of water and 1 tsp of dashi powder to a gentle simmer in a pot.
Gently slide in your 200g of cubed silken tofu and 2 tbsp of dried wakame. Let it simmer for 3 minutes until the seaweed fully expands.
Turn off the heat completely. Ladle a small amount of the hot broth into a small bowl, whisk in your 2.5 tbsp of Red Miso until completely smooth, then stir it back into the pot. Cover to keep hot.
Step 3: The Stratified Stir-Fry (5 Mins)
Heat 1 tbsp of cooking oil in your wide wok or skillet over high heat until smoking hot.
Cook Batch 1: Empty Bowl 1 (LeBao pork + mushrooms) into the wok. Stir-fry for 2–3 minutes until the mushrooms are beautifully browned and caramelized. Push everything to the outer rim of the wok.
Cook Batch 2: Drop your sliced onions, carrot matchsticks, and Bowl 2 (Donki Shirobuta) right into the blazing hot center of the wok. Let the premium pork sear untouched for 1 minute to get a smoky char.
The Merge: Toss everything in the wok together for 1 to 2 minutes until the onions and carrots soften slightly but stay crisp-tender. Throw in the green scallions, give it one final 20-second high-heat toss, and transfer the mountain of glistening pork and veggies onto a large serving platter.
Step 4: Fold the Rice & Serve
The exact second your rice cooker clicks to "Keep Warm," open the lid. Do not wait 10-15 minutes.
Cut a tiny corner of the plastic Ume Gohan pouch. Drizzle just the liquid broth over the piping-hot rice and give it a quick fluff with your rice paddle so the grains absorb it perfectly.
Snip the pouch fully open, empty all the solid plum and mushroom pieces onto the rice, and gently fold it through using a light slicing motion.
Close the lid and let it steam on the "Keep Warm" setting for 5 to 6 minutes.
