Jeyuk Bokkeum (Korean Spicy Pork Stir-fry)
A homemade take on the dry, fiery pork stir-fry served at Korean driver's diners. Marinated pork is seared over high heat so it comes out glossy, not watery.
Ingredients
Main
- Pork shoulder600g
- Onion1
- Carrot1/3
- Green oniona little
- Chili pepperto taste
Marinade
- Minced garlic1/2 spoon
- Soy sauce1 spoon
- Black peppera pinch
Sauce
- Red pepper flakes2 spoons
- Soy sauce1 spoon
- Minced garlic1/2 spoon
- Corn syrup1 spoon
- Plum syrup2 spoons
- Gochujang1 heaping spoon
- Black peppera pinch
Directions
- 1
Pat the pork dry with paper towels, then massage in 1/2 spoon minced garlic, 1 spoon soy sauce, and a pinch of pepper. Set aside to marinate.
- 2
Make the sauce: 2 spoons red pepper flakes, 1 spoon soy sauce, 1/2 spoon minced garlic, 1 spoon corn syrup, 2 spoons plum syrup (or 2/3 spoon sugar), 1 heaping spoon gochujang, and a dash of pepper.
- 3
Prep the vegetables — green onion, onion, carrot, or whatever you like.
- 4
Stir-fry the marinated pork over high heat.
- 5
When the pork is about halfway cooked, add the carrot and onion and keep the heat high — low heat draws out water.
- 6
Once the onion turns translucent, add two-thirds of the sauce. Lower to medium heat — the sauce can burn easily.
- 7
When the pork is cooked through, taste and add the remaining sauce if needed.
- 8
Three minutes before turning off the heat, toss in the chili and green onion and finish over high heat.
- 9
Plate it up and enjoy.
Tips
If you don't have plum syrup, substitute sugar little by little, tasting as you go. Keep the heat high when stir-frying so the dish stays dry, not watery.