Jeyuk Bokkeum (Foolproof Korean Spicy Stir-Fried Pork)
A foolproof golden recipe for jeyuk bokkeum — pork shoulder stir-fried in a sweet-and-spicy gochujang sauce. Make scallion oil, cook the marinated pork, then finish with onion and cheongyang chilies for a savory, spicy dish that's perfect over rice or wrapped in lettuce.
Ingredients
Main
- Pork shoulder600g
- Onion1/2
- Cheongyang chili peppers2-3
- Green onion1/3 stalk
- Cooking oil2 tbsp
- Toasted sesame seedsA little
Sauce
- Gochujang (red pepper paste)3 tbsp
- Red pepper powder2 tbsp
- Minced garlic1 tbsp
- Sugar (or plum syrup)2 tbsp
- Soy sauce1 tbsp
- Black pepperA little
Directions
- 1
Prepare all the ingredients.
- 2
In a bowl, add 3 tablespoons gochujang, 2 tablespoons red pepper powder, 1 tablespoon minced garlic, 2 tablespoons sugar, 1 tablespoon soy sauce, and a little black pepper.
- 3
Stir the sauce ingredients together until well combined.
- 4
Slice the green onion and cheongyang chilies diagonally, and cut the onion into 1cm-thick strips.
- 5
Cut the pork into bite-sized pieces.
- 6
Add the prepared sauce to the pork and toss to coat evenly.
- 7
You can cook it right away, but letting it marinate in the fridge for about 30 minutes lets the flavor soak in for an even tastier result.
- 8
Add 2 tablespoons of cooking oil and the green onion to a pan, and stir-fry over high heat for about 3 minutes to make scallion oil.
- 9
Add the marinated pork.
- 10
Stir-fry over medium heat until the pork is fully cooked, about 8 minutes.
- 11
Add the onion and cheongyang chilies.
- 12
Stir-fry over high heat for about 2 minutes, then turn off the heat.
- 13
Finally, sprinkle with toasted sesame seeds and your delicious jeyuk bokkeum is ready.
Tips
Marinating the seasoned pork in the fridge for about 30 minutes lets the sauce soak in for a richer taste. Make plenty of scallion oil before adding the meat to boost the aroma, and add the onion and cheongyang chilies at the end, stir-frying briefly over high heat to keep them crisp. For a milder dish, use regular green peppers instead of cheongyang chilies.