Name: Jeyuk Bokkeum Spicy Stir-Fried Pork
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1.3 lbs Pork belly or shoulder, thinly sliced; 3 tbsp Gochujang (Korean chili paste); 2 tbsp Gochugaru (Korean chili flakes); 2 tbsp Soy sauce; 2 tbsp Granulated sugar; 1 tbsp Minced garlic; 1 tsp Minced ginger; 1 medium Yellow onion, sliced; 3 stalks Green onions, cut into 2-inch pieces; 1 tbsp Toasted sesame oil

"This Jeyuk Bokkeum delivers a perfect balance of smoky, spicy, and sweet flavors in every bite. Thinly sliced pork is marinated in a rich gochujang glaze and seared over high heat for a restaurant-quality Korean BBQ experience at home."

1 Ingredients

Qty	Item
1.3 lbs 600 g	Pork belly or shoulder, thinly sliced
3 tbsp 45 ml	Gochujang (Korean chili paste)
2 tbsp 12 g	Gochugaru (Korean chili flakes)
2 tbsp 30 ml	Soy sauce
2 tbsp 25 g	Granulated sugar
1 tbsp 15 g	Minced garlic
1 tsp 5 g	Minced ginger
1 medium 150 g	Yellow onion, sliced
3 stalks 45 g	Green onions, cut into 2-inch pieces
1 tbsp 15 ml	Toasted sesame oil

2 Instructions

In a large bowl, whisk together the gochujang, gochugaru, soy sauce, sugar, minced garlic, ginger, and sesame oil to create the spicy marinade.

Add the thinly sliced pork to the bowl and massage the marinade into the meat until every piece is well-coated. Let it sit for at least 20 minutes to absorb the flavors.

Heat a large skillet or wok over medium-high heat with a tablespoon of cooking oil.

Add the marinated pork and the sliced onions to the pan in a single layer to ensure proper searing.

Stir-fry for 6-8 minutes until the pork is fully cooked and the edges are slightly charred and caramelized.

Toss in the green onions and stir for one final minute. Serve immediately with steamed white rice and lettuce wraps.

·
Freeze the pork for 30 minutes before slicing to achieve paper-thin, restaurant-style slices.
·
Use a cast-iron skillet to get a better char and a smoky 'fire' flavor.
·
Adjust the sweetness by adding a tablespoon of honey or grated Korean pear for a more complex flavor profile.

? Frequently Asked Questions

What is the best cut of pork for Jeyuk Bokkeum?

Pork belly is best for flavor and fat content, but pork shoulder (butt) is a great leaner alternative.

Can I make this dish less spicy?

Yes, reduce the amount of Gochugaru (flakes) while keeping the Gochujang for the essential flavor base.

How do I serve Jeyuk Bokkeum traditionally?

Serve it with steamed rice and a variety of 'Ssam' (lettuce or perilla leaves) to wrap the meat.

How long can I store the leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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