Spicy Stir-Fried Pork (Jeyuk Bokkeum)
[The Best Jeyuk Bokkeum Recipe] Perfect for Summer Health Days (Chobok, Jungbok, Malbok)! A Delicious Stir-Fried Pork Recipe for Lunch, Dinner, or a Late-Night Snack!
Looking for a go-to dish for lunch, dinner, or a midnight craving? This Jeyuk Bokkeum (Spicy Stir-Fried Pork) recipe is perfect for any occasion, especially during the hot summer days of Chobok, Jungbok, and Malbok! It’s also a fantastic addition to your table for guests or special occasions like birthdays. Get ready to impress with this irresistible dish!
Main Ingredients- Pork shoulder or front leg (cut into bite-sized pieces) 1110g
- Onion 1 (medium-sized)
- Cheongyang chili peppers 2 (adjust to your spice preference)
- Ginger 1/2 segment (thumb-sized)
Cooking Instructions
Step 1
First, prepare the star of our dish: the pork. Cut the pork shoulder or front leg into generous, bite-sized pieces (about 3-4 cm). Using fresh pork is key to a delicious outcome.
Step 2
Peel the onion and grate it finely using a blender or grater to extract its juice. This onion juice will tenderize the pork and help eliminate any unwanted odors.
Step 3
For this recipe, we’re using Chungjungone Gochujang Seasoning Paste, a convenient shortcut to a flavorful marinade! Feel free to check the product packaging for their recommended usage.
Step 4
To add a spicy kick, remove the stems from the Cheongyang chili peppers and slice them in half, then remove the seeds. Peel the ginger and slice it thinly.
Step 5
Finely mince the sliced Cheongyang chili peppers. Also, mince the thinly sliced ginger. Ensuring the ginger is finely minced will help its flavor meld beautifully into the marinade.
Step 6
In a large bowl, combine the prepared onion juice, Chungjungone Gochujang Seasoning Paste, minced Cheongyang chilies, and minced ginger. Mix them well. This base marinade is crucial for the depth of flavor in your Jeyuk Bokkeum.
Step 7
Next, add 2 tablespoons of minced garlic. Garlic not only removes any porky smell but also significantly enhances the umami flavor.
Step 8
Add 2 tablespoons of plum extract. This adds a touch of sweetness and a lovely depth. If you don’t have plum extract, you can substitute it with sugar, but plum extract offers a more complex flavor.
Step 9
For that essential savory base, add 2 tablespoons of soy sauce. You can use regular soy sauce or a light soy sauce if preferred.
Step 10
Add 2 tablespoons of gochujang (Korean chili paste) for that signature spicy flavor. If you enjoy extra heat, feel free to add a bit more.
Step 11
To balance the heat and add a subtle sweetness, stir in 2 tablespoons of sugar. Alternatively, you can use corn syrup or rice syrup.
Step 12
Add 3 tablespoons of gochugaru (Korean chili powder) for a rich color and a pleasant heat. Using a mix of fine and coarse gochugaru can enhance the texture and flavor.
Step 13
Finally, add a pinch of black pepper. This helps to further eliminate any lingering pork odor. Be careful not to add too much.
Step 14
Mix all the seasoning ingredients thoroughly with a spatula or spoon until you have a smooth, well-combined marinade. Ensure all the ingredients are dissolved.
Step 15
Now, add the prepared pork pieces to the bowl with the marinade. Gently knead the pork with your hands, ensuring that every piece is coated evenly with the delicious seasoning. Make sure the marinade gets into all the nooks and crannies.
Step 16
Cover the marinated pork with plastic wrap and let it rest in the refrigerator for at least 1 hour to allow the flavors to meld. (Tip: Longer marination times result in deeper flavor; marinating for half a day or overnight is also excellent. If you’re short on time, you can skip this step, but it does enhance the taste.)
Step 17
Heat a wok or a deep pan over medium-high heat and add a little cooking oil. Add about 3 ladles (or 200g) of the marinated pork. Sear the pork for about 2 minutes on high heat to lock in the juices.
Step 18
Once the pork is lightly seared, pour in 1 cup (approx. 200ml, using a paper cup as a measure) of water. Adding water prevents the marinade from burning and helps it cook down into a delicious sauce.
Step 19
Keep the heat on high and stir constantly with a spatula for about 1 minute until the sauce starts to bubble. Bring it to a boil, then you can adjust the heat.
Step 20
Cover the pan with a lid and let it simmer over high heat for 5 minutes to ensure the pork is fully cooked. Check occasionally to prevent sticking.
Step 21
When the pork is almost cooked through, add 2 tablespoons of gochugaru for an enhanced color and spiciness. Reduce the heat to medium at this stage.
Step 22
Stir-fry over medium heat for another 3-4 minutes, allowing the sauce to thicken and coat the pork beautifully. The dish is ready when the sauce is glossy and has reduced to your desired consistency.
Step 23
Finally, transfer the perfectly cooked Jeyuk Bokkeum to a serving dish. Arrange it attractively for a mouthwatering presentation. Enjoy your delicious homemade Spicy Stir-Fried Pork!
