Jeyuk Bokkeum (Spicy Korean Pork Stir-Fry)
Jeyuk bokkeum is a popular Korean dish of thinly sliced pork stir-fried in a spicy, savory-sweet sauce.The sauce typically contains:Gochujang (Korean red chili paste)Gochugaru (Korean chili flakes)Soy sauceGarlicSugar or another sweetenerSesame oilIt’s often cooked with onions, scallions, cabbage, or carrots and served with steamed rice, lettuce wraps, and Korean side dishes (banchan). The name roughly means “stir-fried pork.”
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Ingredients
Pork and vegetables
- 1½ pounds pork shoulder boneless or pork belly, thinly sliced
- 1 medium yellow onion thinly sliced
- 1 small carrot thinly sliced
- 2 cups green cabbage chopped
- 3 scallions cut into 2-inch pieces
- 1 tablespoon neutral cooking oil
- 1 teaspoon toasted sesame seeds for garnish
sauce
- 3 tablespoons gochujang (Korean red chili paste)
- 1–2 tablespoons gochugaru (Korean chili flakes), depending on desired heat
- 2 tablespoons soy sauce
- 1½ tablespoons brown sugar or honey
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 4 garlic cloves minced
- 1 teaspoon grated fresh ginger
- ¼ teaspoon ground black pepper
- 2 tablespoons grated Asian pear or apple, optional, for sweetness and tenderness
Instructions
- Make the sauce: In a large bowl, mix all the sauce ingredients until smooth.
- Marinate the pork: Add the sliced pork and toss until evenly coated. Marinate for at least 20 minutes, or refrigerate for up to 8 hours.
- Heat the pan: Heat a large skillet or wok over medium-high to high heat. Add the cooking oil.
- Cook the pork: Add the pork in a single layer, working in batches if necessary to avoid crowding. Stir-fry for 4–5 minutes, until the pork begins to brown.
- Add the vegetables: Add the onion, carrot, and cabbage. Stir-fry for another 4–6 minutes, until the pork is fully cooked and the vegetables are tender-crisp. Stir in the scallions during the final minute. Pork should reach 145°F internally.
- Serve: Sprinkle with sesame seeds and serve hot with steamed white rice. Lettuce leaves, kimchi, and sliced cucumbers also make good accompaniments.
Tip: Partially freeze the pork for 20–30 minutes before slicing—it will be much easier to cut thinly.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 295kcal (15%)Carbohydrates: 19g (6%)Protein: 23g (46%)Fat: 15g (23%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 70mg (23%)Sodium: 639mg (28%)Potassium: 654mg (19%)Fiber: 3g (13%)Sugar: 10g (11%)Vitamin A: 2839IU (57%)Vitamin C: 21mg (25%)Calcium: 72mg (7%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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