Jeyuk-bokkeum (Spicy Stir-Fried Pork)
μ μ‘λ³Άμje-yuk-bok-keum
Pork stir-fried in a sweet, spicy gochujang sauce
Jeyuk-bokkeum is thinly sliced pork tossed in a sticky sauce of gochujang, chili flakes, soy, garlic and ginger and stir-fried over high heat with onion and green onion. Sweet, spicy and smoky, it is one of the most popular lunch dishes in Korea and is ready in about 20 minutes.
Looking for a twist? See 2 jeyuk-bokkeum variations β
π₯ Ingredients for classic jeyuk-bokkeum
Tap an ingredient to check it off.
Main
Sauce
π§Ί Korean ingredients in this dish
- Korean Green Onions (Pa)Thick daepa, slender jjokpa and the green onions in almost every dish
- Korean Chili PeppersFresh green and red chilies, from mild to Cheongyang
- Sesame Oil & Sesame SeedsThe nutty finishing touch of Korean foodπ Shop on Amazon
- GochujangKorea's sweet, spicy fermented chili pasteπ Shop on Amazon
- GochugaruSun-dried Korean chili flakesπ Shop on Amazon
- Korean Soy Sauce (Ganjang)Guk-ganjang, jin-ganjang and when to use eachπ Shop on Amazon
- Rice Syrup & Oligosaccharide SyrupLiquid sweeteners for glossy glazes and braisesπ Shop on Amazon
- Garlic in Korean CookingMinced, sliced, pickled and black β the backbone of Korean flavor
- Ginger in Korean CookingFresh ginger, ginger juice and ginger syrup for marinades and teas
- Cheongju & Mirin (Cooking Wine)Rice wines that tame fishy and meaty odorsπ Shop on Amazon
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π How to make jeyuk-bokkeum
Mix all the sauce ingredients in a bowl.
Toss the pork with the sauce. Marinate for 30 minutes if you have time, or cook right away.
Heat the oil in a large pan over high heat. Add the pork, spread it out and stir-fry for 5β6 minutes, until cooked through and caramelized at the edges.
Add the onion and cabbage and stir-fry for 3 minutes.
Add the green onions and chili and stir-fry for 1 minute.
Sprinkle with sesame seeds and serve with rice and lettuce leaves.
π‘ Tips for the best jeyuk-bokkeum
- Use high heat and let the pork char slightly β that smoky edge is the point.
- Wrap it in lettuce or perilla leaves with a little ssamjang for a lighter bite.
- Leftovers make excellent fried rice the next day.
About the name
Jeyuk comes from an old word for pork and bokkeum means stir-fry. The same dish is often called dwaeji bulgogi (spicy pork bulgogi), and it is a fixture of Korean lunch restaurants and set meals (baekban).
