Melt-in-Your-Mouth Spicy Pork Stir-fry (Jeyuk Bokkeum) with a Secret Onion Marinade
The Secret to Tender, Odor-Free Jeyuk Bokkeum: It’s All About the Onions!
Experience a Jeyuk Bokkeum that’s incredibly tender and free from any gamey odors, thanks to a special marinade featuring onions! This recipe guarantees deliciousness.
Main Ingredients- 600g Pork Shoulder (sliced into bite-sized pieces)
- 3/4 medium Onion (grated or pureed)
- 1 King Oyster Mushroom (thinly sliced)
- 1 stalk Green Onion (cut into long pieces)
- Sesame Seeds (for garnish)
Spicy Pork Stir-fry Sauce- 1 Tbsp Gochujang (Korean chili paste)
- 6 Tbsp Soy Sauce (regular)
- 1 Tbsp Oyster Sauce (for umami depth)
- 3 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 3 Tbsp Mirin or Cooking Sake (removes odor and enhances flavor)
- 2 Tbsp Oligodang (corn syrup, for gloss and sweetness)
- 2 Tbsp Sugar (adjust sweetness)
- 2 Tbsp Sesame Oil (for nutty aroma)
- 1 Tbsp Minced Garlic (essential for flavor!)
- 1 bulb Minced Green Onion
- Pinch of Black Pepper
- A little Ginger Juice or Ground Ginger (optional, excellent for neutralizing odors)
- 1 Tbsp Gochujang (Korean chili paste)
- 6 Tbsp Soy Sauce (regular)
- 1 Tbsp Oyster Sauce (for umami depth)
- 3 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 3 Tbsp Mirin or Cooking Sake (removes odor and enhances flavor)
- 2 Tbsp Oligodang (corn syrup, for gloss and sweetness)
- 2 Tbsp Sugar (adjust sweetness)
- 2 Tbsp Sesame Oil (for nutty aroma)
- 1 Tbsp Minced Garlic (essential for flavor!)
- 1 bulb Minced Green Onion
- Pinch of Black Pepper
- A little Ginger Juice or Ground Ginger (optional, excellent for neutralizing odors)
Cooking Instructions
Step 1
First, prepare 600g of fresh pork shoulder. If it’s a large piece, use a knife to separate it into thinner slices, ensuring the marinade will penetrate well. You can also score thicker pieces slightly to help them cook evenly and absorb more flavor.
Step 2
Grate 3/4 of a medium onion or puree it in a blender until smooth. Add the grated onion to the pork shoulder slices and mix well with your hands, massaging it in. The natural enzymes and moisture in the onion will tenderize the meat and effectively eliminate any porky smell. Let this marinate in the refrigerator for about 30 minutes.
Step 3
Now, let’s make the delicious Jeyuk Bokkeum sauce! In a bowl, combine 1 Tbsp gochujang, 6 Tbsp soy sauce, 1 Tbsp oyster sauce, 3 Tbsp gochugaru, 3 Tbsp mirin, 2 Tbsp oligodang, 2 Tbsp sugar, 2 Tbsp sesame oil, 1 Tbsp minced garlic, 1 bulb minced green onion, and a pinch of black pepper. Mix everything thoroughly. If you have fresh ginger, you can add a little ginger juice, or use ground ginger for an extra boost in removing any gamey odors.
Step 4
Check the pork that has been marinating with onion for 30 minutes. You’ll notice that some clear liquid (blood or juices) has been drawn out. Drain this liquid from the pork using a sieve. This step further helps in removing any residual pork odor.
Step 5
Pour all the prepared Jeyuk Bokkeum sauce over the pork slices from which you’ve drained the liquid. Mix thoroughly with your hands, ensuring every piece of pork is well-coated. Let this marinate for at least 1 hour, or ideally 2-3 hours in the refrigerator, for the flavors to deeply infuse. If you’re short on time, even 30 minutes will make a difference!
Step 6
Now it’s time to stir-fry! Heat a pan over medium-high heat. Add half of the marinated pork (enough for 2 servings) and start stir-frying. Cooking over high heat quickly is key to keeping the pork tender and juicy. When the pork is about halfway cooked, add the thinly sliced king oyster mushrooms and onion to the pan. Continue to stir-fry until the onions become translucent and the mushrooms are lightly browned.
Step 7
When the mushrooms are almost cooked, add the long-cut green onions and stir-fry for just another minute or so until they are slightly softened. The fresh flavor of the green onions will enhance the dish. Finish by sprinkling a generous amount of sesame seeds over the top.
Step 8
Transfer the perfectly cooked Jeyuk Bokkeum to a serving plate and sprinkle with a little more sesame seeds. This method of preparation ensures that the stir-fry doesn’t release too much water, resulting in a dish that highlights the ingredients’ natural flavors and maintains a moist, delicious texture. Enjoy this delightful Jeyuk Bokkeum with a bowl of hot steamed rice!
