K-Food Recipes

Spicy Korean Pork Stir-fry (Jeyuk Bokkeum)

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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feedthepudge 7.2K💬 9⏱ 4:15

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⚠️ AI-generated recipe. Actual results may vary.

Servings2Servings
1510
About 800 kcal per serving· about 1,600 kcal total· ⏱ Prep 20 min· Cook 15 min(AI estimate)
0 selected
  • Pork(돼지고기 (앞다리살 또는 삼겹살))400 g
  • Onion(양파)0.5 whole
  • Carrot(당근)50 g
  • Green onion(대파)1 stalks
  • Gochujang (Korean chili paste)(고추장)2 tablespoons
  • Gochugaru (Korean chili flakes)(고춧가루)2 tablespoons
  • Soy sauce(간장)2 tablespoons
  • Sugar(설탕)1 tablespoons
  • Minced garlic(다진 마늘)1 tablespoons
  • Cooking wine(맛술)1 tablespoons
  • Sesame oil(참기름)1 teaspoons

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Steps

Tap a step with a time badge to jump to that moment in the video. · approximate position

  1. 1Cut the pork into bite-sized pieces and slice the onion, carrots, and green onions into strips.▶ 0:13
  2. 2Make the sauce by mixing together the gochujang, chili flakes, soy sauce, sugar, minced garlic, and cooking wine.▶ 1:07
  3. 3Add the sauce to the pork, mix well, and let it marinate for 30 minutes.▶ 2:01
  4. 4Heat a pan and stir-fry the marinated meat first. Once it starts to cook, add all the sliced vegetables and stir-fry everything together.▶ 2:55
  5. 5Once everything is cooked through, turn off the heat and drizzle with sesame oil to finish.▶ 3:50

💡 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.

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.

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