Spicy and Sweet Stir-fried Pork (Jeyuk Bokkeum)
Spicy and Sweet Jeyuk Bokkeum Recipe, Inspired by My Bold Attempt at Age 17
Hello everyone! This is Kim Jin-ok. I really struggled with the heat during the Chuseok holiday, but now a cool autumn breeze has arrived, and it even gets chilly in the early mornings. Unprepared for the sudden temperature drop, I slept with the fan on all night and caught a cold. Haha!
Today, I’m sharing a recipe that brings back fond memories of my past. When I was 17, in my first year of high school, I remember being so hungry late at night after finishing my evening study session and taking the bus home around 11 PM. I decided to make Jeyuk Bokkeum all by myself for the first time. I just threw things together, thinking, ‘This is how it should be done,’ and it turned out incredibly delicious! That was my very first Jeyuk Bokkeum recipe. Since I was already making my own lunch boxes back then, perhaps my initial attempt was bound to be a success! Since then, with minor adjustments to the seasoning, this Jeyuk Bokkeum has been a staple in my home for 32 years.
This recipe is a beloved classic in my household, and I’m excited to share it with you. It’s a perfect dish that balances spicy and sweet flavors, making it an irresistible accompaniment to rice. Let’s get cooking!
Ingredients- 600g pork shoulder (front leg meat recommended)
- 1/2 medium onion (or 1 small onion)
- 1 stalk of green onion
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 2 Tbsp oligosaccharide (or corn syrup)
- 2 Tbsp mirin (rice wine)
- 3 Tbsp soy sauce
- A pinch of black pepper
- 1 Tbsp sesame seeds
- 1 Tbsp sesame oil
- 2 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp gochujang (Korean chili paste)
Cooking Instructions
Step 1
First, prepare 600g of pork shoulder (front leg meat). If using fresh pork, place it on paper towels and gently pat to remove any excess blood. If using frozen pork, you can skip this step and marinate it directly.
Step 2
Thinly slice the onion into thick strips. Gently separate the strips so the marinade can penetrate evenly. If your onion is small, use a whole one.
Step 3
Cut the green onion stalk in half lengthwise, then chop it into large pieces. If you like it spicier, feel free to add some chopped chili peppers at this stage.
Step 4
Place the pork (with blood removed, if fresh) into a large mixing bowl. If the pork pieces are clumped together, break them apart with your hands or chopsticks. If the pieces are too long, cut them into bite-sized portions. Add 1 Tbsp minced garlic, 1 Tbsp sugar, 2 Tbsp oligosaccharide, 2 Tbsp mirin, 3 Tbsp soy sauce, a pinch of black pepper, 1 Tbsp sesame seeds, 1 Tbsp sesame oil, 2 Tbsp gochugaru, and 3 Tbsp gochujang. Mix everything together thoroughly by hand, massaging the marinade into the pork. Then, add the sliced onion and green onion, and mix well again. Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour to let the flavors meld.
(Tip: I like to marinate the onions and green onions together with the pork. This allows their aroma to infuse into the meat, adding depth of flavor. However, if you prefer your vegetables to retain more texture when cooked, you can add them later during the stir-frying process!)
Step 5
Now, it’s time to cook. Add about 80ml of water to the marinated pork in a large skillet or wok. Turn the heat to high and stir constantly as it comes to a boil. Once boiling, reduce the heat to medium and continue to stir-fry for 8 to 10 minutes, or until the pork is fully cooked and the sauce has slightly thickened. Taste the dish and adjust any seasonings as needed, adding more soy sauce or sugar if desired.
For an extra kick, I added 2 diagonally sliced chili peppers at the end! Enjoy your delicious Jeyuk Bokkeum!
