Jeyuk Bokkeum (Spicy Stir-Fried Pork)

rice thief — so good you'll clean your bowl · Korean diner style

Jeyuk Bokkeum (Spicy Stir-Fried Pork)

30 minEasyServes 2Spice: Medium (adjustable)

Ingredients

pork shoulder or thin-sliced pork belly500g (1.1 lb)Either
onion1/2 onionAny store
green onion1 stalkAny store
cooking oil1 TbspAny store
toasted sesame seeds1 tspEither

Sauce

gochujang — Korean chili paste2 TbspEither
gochugaru — Korean chili flakes (고춧가루)1 TbspH-Mart
soy sauce1.5 TbspAny store
sugar1 TbspAny store
minced garlic1 TbspAny store
mirin1 TbspAny store
toasted sesame oil and black pepper1 tsp / a pinchEither

Steps

1

Pat the pork dry with paper towels, toss with the sauce, and marinate for 10 minutes.

~12 min

Why: Even a short marinade makes the sauce cling to the meat instead of sliding off.

2

Heat the pan over high heat until it just barely starts to smoke.

~2 min

3

Spread the pork in a single layer and don't touch it for 30 seconds.

~3 min

Why: The sugars in the sauce sear onto the pan, giving a caramelized, almost smoky char — the heart of jeyuk.

Watch out: Stir constantly over low heat and the pork releases water and boils instead — high heat, spread it wide.

4

Flip and stir-fry 3-4 minutes until the pork is cooked through.

~4 min

5

Add the onion and green onion and stir-fry just 1-2 minutes more.

~2 min

Watch out: Overcooked vegetables go limp — kill the heat while they still have crunch.

6

Turn off the heat and finish with sesame oil and sesame seeds.

~1 min

Tips

  • —

    Cook the pork in two batches so the pan stays hot — it tastes noticeably better.

  • —

    Serve with lettuce and ssamjang (Korean dipping paste) for jeyuk ssam (lettuce wraps) with rice.

  • —

    Leftovers over rice with crushed seaweed and sesame oil make jeyuk rice bowls, or toss into fried rice.

Storage

Keeps 3 days in the fridge. Leftovers wrapped in a tortilla with cheese make a surprisingly great jeyuk quesadilla.