Spicy and Sweet Baek Jong-won’s Scallion Pork Stir-fry (Jeyuk Bokkeum)
Easy and Foolproof Baek Jong-won’s Scallion Pork Stir-fry Recipe
This Baek Jong-won style Scallion Pork Stir-fry uses gochugaru (red pepper flakes) instead of gochujang for a spicy and tangy flavor, which is its key point! Unlike recipes where the meat is marinated first, this method involves adding the sauce while stir-frying, allowing for quick preparation. Enjoy the delightful combination of tender pork and abundant scallions!
Main Ingredients
- Pork shoulder 600g (lean and tender cut)
- 1/2 Onion (sliced)
- 8 cloves Garlic (sliced)
- 2 Scallions (cut in half lengthwise, then into 5cm pieces)
- 1-2 Korean Green Chilies (optional, thinly sliced for extra spice)
Cooking Instructions
Step 1
First, prepare the vegetables. Thinly slice the onion. Slice the garlic cloves thinly. Wash the scallions thoroughly, cut them in half lengthwise, and then into approximately 5cm (2-inch) pieces. If you prefer a spicier dish, thinly slice 1-2 Korean green chilies at this stage and set them aside.
Step 2
Now, let’s begin stir-frying the pork. Heat a pan over medium-high heat without adding any oil. Spread the pork shoulder slices evenly across the pan. This method allows the pork’s natural fat to render, resulting in a more flavorful and less greasy dish.
Step 3
Season the pork lightly with salt and black pepper. Stir-fry the pork, flipping it occasionally, until it’s golden brown and cooked through. If you are using a fattier cut like pork belly, you can drain off any excess rendered fat during cooking for a cleaner taste.
Step 4
Once the pork is about halfway cooked and has a nice golden color, add the sliced garlic. Stir-fry until the garlic becomes fragrant, being careful not to burn it. Adjust the heat as needed.
Step 5
When the pork and garlic are well combined, add the sliced onions to the pan. Stir-fry until the onions become translucent and tender. The sweetness from the onions will complement the savory pork.
Step 6
Now it’s time to add the sauce ingredients, the star of this jeyuk bokkeum. First, add the sugar (2 Tbsp) and stir-fry it with the pork and vegetables. Chef Baek Jong-won’s tip is to add sugar first because its larger molecules help the other seasonings adhere better to the meat, allowing the flavors to penetrate more deeply.
Step 7
Once the sugar has dissolved and coated the ingredients, add the mirin (1 Tbsp) to help eliminate any porky odors. Next, pour the soy sauce (4 Tbsp) around the edges of the pan.
Step 8
Tilt the pan slightly so the soy sauce sizzles and caramelizes against the hot surface. This technique infuses a delicious smoky aroma, known as ‘wok hei’ or ‘fire flavor,’ into the dish.
Step 9
After developing that smoky flavor, add the cut scallions to the pan. Stir-fry them briefly until they are slightly softened.
Step 10
Along with the scallions, add the gochugaru (3.5 Tbsp). Stir-fry quickly to ensure the spice is evenly distributed and coats everything. Using coarse gochugaru will give a more robust and spicy flavor.
Step 11
If the mixture seems too dry or is starting to stick to the pan, add the water (1/3 cup). This will help loosen the sauce, create a more even consistency, and prevent burning. Continue stir-frying until the sauce is well incorporated.
Step 12
Just before turning off the heat, drizzle in the sesame oil (1 tsp). This adds a final touch of nutty aroma and flavor. Adding sesame oil at the end helps preserve its delicate fragrance.
Step 13
Transfer the finished Scallion Pork Stir-fry to a serving plate. Sprinkle with toasted sesame seeds for garnish, and your delicious meal is ready! Enjoy it with a bowl of hot rice.
