Spicy & Sweet Bulgogi-Style Pork Stir-Fry (Baek Jong Won’s Golden Recipe)
Stir-Fried Pork (Jeyuk Bokkeum) The Baek Jong Won Way
It’s a wonderful day to use up those leftover ingredients in the fridge and start fresh! For dinner, how about some delicious Jeyuk Bokkeum? This beloved Korean classic is made to perfection with Baek Jong Won’s famous recipe. It’s a crowd-pleaser that’s fantastic as a side dish with rice or as a satisfying appetizer with drinks!
Main Ingredients- 300g Pork Shoulder (or your preferred cut like pork belly or neck)
- 1/2 Onion, thinly sliced
- 1/3 Carrot, thinly sliced
- 2 Tbsp Chopped Scallions (green parts)
- 4 Perilla Leaves, finely julienned
- 3 Mini Bell Peppers (various colors), thinly sliced
Sauce Ingredients- 1/2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 1/2 Cup Water (approx. 100ml)
- 1/2 Tbsp Sesame Oil
- 1/2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 1/2 Cup Water (approx. 100ml)
- 1/2 Tbsp Sesame Oil
Cooking Instructions
Step 1
First, finely chop your scallions. Wash and prepare any other vegetables you have on hand, like onions, carrots, and mini bell peppers, by slicing them into bite-sized pieces. For an extra aromatic touch, finely julienne the perilla leaves to add at the very end. Feel free to use whatever vegetables you have available in your fridge!
Step 2
If you have the time, marinating the pork in the sauce beforehand can deepen the flavors. However, a secret to Baek Jong Won’s Jeyuk Bokkeum is that it tastes great even without marinating! Start by placing the pork shoulder slices in a pan over medium heat and stir-fry until they begin to render their fat.
Step 3
Once the pork is partially cooked and releasing its flavorful oils, add the chopped scallions to infuse an aromatic fragrance. Now, add 1 tablespoon of sugar. This is a key tip from Chef Baek Jong Won; the sugar helps to neutralize any gamey odors from the pork and enhances its savory depth.
Step 4
If the pork starts to feel a bit dry or looks like it might stick to the pan, pour in 1/2 cup of water (about 100ml). This simple step keeps the pork moist and prevents the sauce from burning. Once the water has slightly reduced, it’s time to add the rest of the sauce ingredients: gochujang, gochugaru, soy sauce, and minced garlic. Stir everything together well as you continue to cook.
Step 5
The sauce might look quite intense at this stage, but don’t worry! As you add the vegetables, they will blend beautifully with the sauce, creating the perfect seasoning. Add your prepared onions, carrots, bell peppers, and any other vegetables you’re using. Stir-fry until the vegetables are tender and slightly softened. The combination of the vegetables’ sweetness and the pork’s savory flavor is truly amazing! Lastly, toss in the julienned perilla leaves and stir-fry for just a moment to release their fresh aroma. Just before turning off the heat, drizzle in 1/2 tablespoon of sesame oil for a nutty finish, and your Baek Jong Won’s Golden Recipe Jeyuk Bokkeum is complete!
Step 6
This Jeyuk Bokkeum is delicious no matter what cut of pork you use – pork shoulder, belly, or neck, they all work wonderfully! By remembering the key elements of Baek Jong Won’s recipe – the sauce ratio and smart use of vegetables – you can easily recreate this restaurant-quality dish at home. It’s a hearty and satisfying meal for the whole family, and a perfect, delicious appetizer for any gathering. Enjoy this wonderful recipe and have a truly happy meal!
