Jeyuk Bokkeum (Spicy Stir-fried Pork)
Thinly sliced pork stir-fried in a sweet-and-spicy gochujang sauce — a Korean everyday favorite, seared fast over high heat to make a whole bowl of rice disappear.
Ingredients
- Thinly sliced pork shoulder600 g
- Onion1
- Green onion1 stalk
- Cheongyang chili · optional2
- Cabbage · optional2 handfuls
- Sauce
- Gochujang2 tbsp
- Gochugaru (chili powder)2 tbsp
- Soy sauce2 tbsp
- Minced garlic1 tbsp
- Sugar · or corn syrup1 tbsp
- Mirin1 tbsp
- Ginger juice · optional0.5 tsp
- Sesame oil1 tbsp
- Black pepper · a pinch
Steps
Mix all the sauce ingredients into a marinade.
- ⏲ 20 min
Coat the thinly sliced pork with the marinade and let it sit at least 20 minutes.
Cut the onion into thick strips; slice the green onion and chili on the diagonal; cut the cabbage bite-size.
- ⏲ 5 min
Heat oil in a pan over high heat and spread the marinated pork out to stir-fry.
- ⏲ 4 min
When the pork is almost cooked, add the onion and cabbage and stir-fry until wilted.
- ⏲ 1 min
Add the green onion and chili, toss once more, then finish with sesame oil.
Tips & Variations
Variations
- Jeyuk durechigi: Add a splash of water and cook it saucy, almost stew-like.
- Bean-sprout jeyuk: Toss in bean sprouts at the end for crunch.
- Squid jeyuk: Add cleaned squid to bulk it up.
- Jeyuk deopbap: Pile it over rice with a fried egg for a one-bowl meal.
Tips
- Stir-fry the pork fast over high heat so it stays tender and picks up a smoky note.
- Spread the meat out instead of dumping it in at once, so it sears rather than stews.
- Use corn syrup or plum syrup in place of sugar for extra gloss.
- Marinating ahead helps; even 10 minutes is better than none.
- Great wrapped in lettuce or served over rice as a deopbap (rice bowl).
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