Spicy Stir-fried Pork with Bean Sprouts (Kongnamul Jeyuk Bokkeum)
The Ultimate Kongnamul Jeyuk Bokkeum Recipe: Easy and Delicious Stir-fried Pork with Bean Sprouts
Experience the perfect harmony of tender, spicy-sweet marinated pork and crisp bean sprouts in this Kongnamul Jeyuk Bokkeum recipe. A beloved Korean classic, Jeyuk Bokkeum gets an exciting update with the addition of crunchy bean sprouts, making it an irresistible dish that’s both flavorful and texturally delightful. This easy-to-follow guide will help you create a comforting and satisfying meal perfect for any occasion.
Main Ingredients- 500g Pork Shoulder, sliced into bite-sized pieces
- 200g Bean Sprouts, washed thoroughly under running water
- 1/2 Green Onion (Scallion), diagonally sliced
- 1 Onion, thinly sliced
- 1/4 Carrot, thinly sliced
Spicy & Sweet Marinade- 1 Heaping Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 4 Tbsp Soy Sauce
- 2 Tbsp Sugar
- 1 Tbsp Maesilcheong (Plum extract or syrup)
- 2 Tbsp Minced Garlic
- Pinch of Ginger Powder (or 2 Tbsp Mirin/cooking wine)
- 2 Tbsp Sesame Oil
- Pinch of Black Pepper
- 1 Heaping Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 4 Tbsp Soy Sauce
- 2 Tbsp Sugar
- 1 Tbsp Maesilcheong (Plum extract or syrup)
- 2 Tbsp Minced Garlic
- Pinch of Ginger Powder (or 2 Tbsp Mirin/cooking wine)
- 2 Tbsp Sesame Oil
- Pinch of Black Pepper
Cooking Instructions
Step 1
In a large bowl, combine the sliced pork shoulder with all the marinade ingredients: 1 heaping tablespoon of gochujang, 2 tablespoons of gochugaru, 4 tablespoons of soy sauce, 2 tablespoons of sugar, 1 tablespoon of maesilcheong, 2 tablespoons of minced garlic, a pinch of ginger powder (or 2 tablespoons of mirin), and a pinch of black pepper. Add 1 tablespoon of sesame oil. Mix everything thoroughly with your hands until the pork is evenly coated. Let it marinate for at least 30 minutes to allow the flavors to meld beautifully. While the pork is marinating, you can prepare the vegetables.
Step 2
Prepare the vegetables. Wash and peel the onion and carrot, then slice them thinly into strips. Wash the green onion and slice it diagonally into about 2-inch pieces. For the bean sprouts, rinse them 2-3 times under cold running water, ensuring they are clean. It’s good practice to gently rub them to remove any dirt near the root.
Step 3
To ensure the bean sprouts remain delightfully crisp, blanch them quickly. Bring a pot of water to a rolling boil. Add the prepared bean sprouts and cook for just about 30 seconds. Don’t overcook them! Immediately drain the blanched bean sprouts and rinse them under cold running water to stop the cooking process and enhance their crunchiness. Drain them thoroughly in a colander.
Step 4
Heat a wide pan or wok over medium-high heat. Add the marinated pork to the hot pan. Use chopsticks or a spatula to separate the pork slices so they cook evenly and don’t clump together. Stir-fry the pork until it’s mostly cooked through and the surface has turned opaque.
Step 5
Once the pork is about halfway cooked, add the sliced carrots, onions, and green onions to the pan. Continue to stir-fry everything together, allowing the vegetables to soften and the flavors to meld with the pork. Cook until the vegetables are tender-crisp.
Step 6
When the onions become translucent and all the ingredients are well combined, it’s time to add the blanched bean sprouts. Keep the heat on high and stir-fry quickly for about 1-2 minutes. The goal is to heat the bean sprouts through without making them soggy, preserving their satisfying crunch.
Step 7
Once everything is nicely stir-fried and fragrant, turn off the heat. Drizzle the remaining 1 tablespoon of sesame oil over the dish. This adds a wonderful nutty aroma and flavor. Give it a final toss to combine. Your delicious Kongnamul Jeyuk Bokkeum is now ready to be served! It’s fantastic served over hot steamed rice.
