Jeyuk Bokkeum
제육볶음
A representative Korean spicy pork dish (Korean spicy pork) made by marinating thinly sliced pork in a gochujang and gochugaru sauce and stir-frying it with onions and green onions. It is a staple menu item in home-style meal restaurants and lunch boxes, and pairs best with rice and lettuce wraps.
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Flavor
The sweet-spicy (Sweet-spicy) sauce, a blend of the spicy heat of gochujang and gochugaru, the sweetness of sugar and corn syrup, and the fragrance of garlic and ginger, envelops the rich, savory flavor of the pork. When a hint of smokiness is added, it becomes a 'rice thief'.
Cooking Tips
The meat should be marinated for at least 30 minutes for the flavors to penetrate. Cook the meat over high heat first before adding onions and green onions to keep the vegetables crunchy and prevent excess water from forming. Adding sesame oil, sesame seeds, and perilla leaves at the end enhances the aroma significantly.
Substitutes
Pork shoulder or neck are preferred, but if not available, they can be substituted with pork belly or thinly sliced chicken or beef. If you do not have gochujang, adjust the spiciness and sweetness with a combination of gochugaru, soy sauce, and sugar. It is best served with ssam vegetables like lettuce or perilla leaves.
Brands
(Gochujang) Sunchang, Haechandle; (Gochugaru) Taekyung Nongsan.
Where to buy
Asian grocery stores (Gochujang, Gochugaru), Amazon.
Storage
It is recommended to stir-fry the marinated meat within 1-2 days of refrigeration, and once cooked, store it in the refrigerator for up to 3 days. When reheating, add a little water or broth and stir-fry again to prevent sticking.
Related
Ojingeo-bokkeum, Duruchigi, Bulgogi, Dwaeji-bulbaek.
FAQ
Q. What is the difference between Bulgogi and Jeyuk Bokkeum?
A. The spiciness of the sauce is the key difference. Bulgogi is primarily made with beef in a soy sauce-based sweet and savory (non-spicy) marinade, whereas Jeyuk Bokkeum uses pork in a spicy marinade based on gochujang and gochugaru.