Delicious Stir-Fried Pork (Jeyuk Bokkeum) Golden Recipe
Spicy & Sweet Jeyuk Bokkeum: Make a Big Batch of Sauce, Portion, and Enjoy Anytime!
Meat dishes prepared by marinating in sauce are best made in large batches, portioned, and frozen for easy cooking. This recipe shows how to stir-fry pork after marinating 1kg of pork and freezing it in 200g portions. It’s designed for cooking the pre-marinated, frozen pork.
Main Ingredients- 200g Frozen Stir-fried Pork (Jeyuk Bokkeum)
- 1/3 Carrot
- 1/2 Onion
- 2 Shiitake Mushrooms
- 3 Tbsp Cooking Oil
- Pinch of Toasted Sesame Seeds
Bulk Marinade (for 1kg Pork)- 1kg Pork Loin or Shoulder, thinly sliced for Bulgogi
- 1/2 stalk Green Onion (white parts preferred)
- 6 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Minced Garlic
- 8 Tbsp Soy Sauce (Jin Ganjang)
- 1.5 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Oligodang (corn syrup) or Mulyeot (rice syrup)
- 1 Tbsp Sesame Oil
- 1kg Pork Loin or Shoulder, thinly sliced for Bulgogi
- 1/2 stalk Green Onion (white parts preferred)
- 6 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Minced Garlic
- 8 Tbsp Soy Sauce (Jin Ganjang)
- 1.5 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Oligodang (corn syrup) or Mulyeot (rice syrup)
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
First, prepare your vegetables. Peel and wash the 1/3 carrot and 1/2 onion, then slice them into thin matchsticks (julienne). For the 2 shiitake mushrooms, remove the stems and slice them thinly along their natural shape. Pre-slicing the vegetables like this makes them easier to cook alongside the pork.
Step 2
If your pork is frozen, thaw it by transferring it to the refrigerator the night before or by rinsing it under cold running water while removing any blood. Once fully thawed, gently pat the pork dry with paper towels to remove excess moisture; this ensures a cleaner stir-fry.
Step 3
Heat 3 tablespoons of cooking oil in a pan over medium heat. Add the julienned carrots and onions first and stir-fry. Cook until the onions become translucent and the carrots are slightly tender. This process brings out the natural sweetness of the vegetables, enhancing the dish’s flavor.
Step 4
Once the vegetables are partially cooked, add the thawed stir-fried pork to the pan. Increase the heat to high and stir-fry quickly. Use chopsticks or a spatula to break apart any clumps of meat and ensure it cooks evenly. Continue to stir-fry until the pork is no longer pink.
Step 5
When the pork is almost fully cooked, add the sliced shiitake mushrooms. Stir-fry them with the pork for about 1-2 minutes until the mushrooms soften and their flavors meld with the meat. Shiitake mushrooms add a wonderful aroma and texture to the jeyuk bokkeum.
Step 6
Now, reduce the heat to medium to allow the sauce to coat all the ingredients evenly. It’s crucial to keep stirring to prevent the sauce from burning. Continue to stir-fry until the sauce thickens slightly and coats the ingredients with a glossy sheen. If the sauce seems too dry, you can add a little more soy sauce or oligodang.
Step 7
Transfer the well-stir-fried jeyuk bokkeum to a serving plate. Garnish generously with toasted sesame seeds for an extra nutty flavor and visual appeal. Your delicious jeyuk bokkeum is now ready to be enjoyed with a side of warm rice!
