Jeyuk Bokkeum
Korean Spicy Pork Stir-Fry
A beloved Korean dish featuring thinly sliced pork shoulder coated in a vibrant, spicy, and savory gochujang-based sauce. Perfect for a quick weeknight meal or a flavorful addition to a Korean feast.
🧂 Ingredients
- 500 g Pork shoulder (or pork belly)(Slice thinly against the grain, about 1/8-inch thick. Pork belly can be used for a richer flavor.)
- 3 tbsp Gochujang (Korean chili paste)(The base of the spicy sauce. Adjust to your spice preference.)
- 1 tbsp Gochugaru (Korean chili flakes)(Adds extra heat and color. Use coarse or fine, depending on preference.)
- 2 tbsp Soy sauce(For saltiness and umami.)
- 2 tbsp Mirin (or rice wine)(Adds a touch of sweetness and helps tenderize the pork.)
- 3 cloves Garlic(Minced.)
- 1 tsp Ginger(Minced or grated.)
- 1 tsp Sugar (or honey)(Balances the spice and saltiness.)
- 1 tbsp Sesame oil(For finishing aroma and flavor.)
- 1 medium Onion(Sliced thinly.)
- 3 stalks Scallions(Cut into 2-inch lengths. Separate white/light green parts from dark green tops.)
- 1 tbsp Vegetable oil (or other neutral oil)(For stir-frying.)
👨🍳 Instructions
- 1
Prepare the marinade: In a medium bowl, combine gochujang, gochugaru, soy sauce, mirin, minced garlic, minced ginger, sugar, and 1/2 tbsp of the sesame oil. Whisk until smooth.
⏱️ 5 minutes - 2
Marinate the pork: Add the thinly sliced pork to the marinade. Use your hands or tongs to ensure every piece of pork is well-coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the pork to tenderize.
⏱️ 2+ hours (minimum) - 3
Prepare the aromatics: While the pork is marinating, thinly slice the onion. Cut the scallions into 2-inch pieces, separating the white/light green parts from the dark green tops.
⏱️ 5 minutes - 4
Sear the pork: Heat 1 tbsp of vegetable oil in a large skillet or wok over high heat until shimmering. Add the marinated pork in a single layer (cook in batches if necessary to avoid overcrowding, which will steam the pork instead of searing it). Stir-fry for 3-4 minutes until the pork is browned and slightly caramelized.
⏱️ 3-4 minutes - 5
Add vegetables: Add the sliced onion and the white/light green parts of the scallions to the skillet. Continue to stir-fry for another 3-4 minutes, until the onions are softened and translucent, and the pork is cooked through.
⏱️ 3-4 minutes - 6
Finish and serve: Stir in the dark green scallion tops and the remaining 1/2 tbsp of sesame oil. Toss everything together for about 30 seconds until fragrant. Taste and adjust seasoning if needed. Serve immediately.
⏱️ 1 minute
💡 Pro Tips
- ✓High heat is crucial for achieving a good sear and preventing the pork from becoming watery.
- ✓Don't overcrowd the pan when stir-frying the pork. Cook in batches if necessary.
- ✓Lettuce wraps (ssam) are a traditional and delicious way to enjoy Jeyuk Bokkeum. Wrap a piece of pork with rice, kimchi, and other accompaniments in a fresh lettuce leaf.
- ✓Adjust the amount of gochujang and gochugaru to control the spiciness.
- ✓The longer the pork marinates, the deeper the flavor will be.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like bell peppers, carrots, or mushrooms during step 5.
- For a less spicy version, reduce the amount of gochugaru and consider adding a touch more sugar or honey.
- Substitute pork belly for pork shoulder for a richer, fattier dish.