Spicy and Sweet Stir-Fried Pork (Jeyuk Bokkeum) – The Ultimate Recipe
How to Make Jeyuk Bokkeum: The Perfect Pork Belly Stir-Fry Sauce Recipe
Introducing the ever-popular Jeyuk Bokkeum, a staple Korean side dish! This recipe features tender pork shoulder stir-fried with a delightful spicy and sweet sauce, generously packed with green onions. It’s perfect for a satisfying meal, making rice disappear in no time!
Main Ingredients- 600g Pork Shoulder (cut into bite-sized pieces)
- 1/2 medium Onion (thinly sliced)
- A small piece of Carrot (julienned)
- 2 stalks Green Onion (cut into long, thin strips)
Spicy and Sweet Jeyuk Bokkeum Sauce- 2.5 Tbsp Gochujang (Korean chili paste – the key to flavor)
- 2 Tbsp Gochugaru (Korean chili flakes – adjust spiciness to your liking)
- 1.5 Tbsp Sugar (balances the sweetness)
- 2 Tbsp Oligodang (corn syrup or rice syrup – for shine and tenderness)
- 2 Tbsp Soy Sauce (adds depth and umami)
- 2 Tbsp Mirin (or cooking wine – removes porky smell and enhances flavor)
- 2 Tbsp Minced Garlic (essential for aromatic depth)
- 1 thin slice Fresh Ginger (optional, thinly sliced)
- Pinch of Black Pepper (to taste)
- A sprinkle of Toasted Sesame Seeds (for nutty aroma and garnish)
- 2.5 Tbsp Gochujang (Korean chili paste – the key to flavor)
- 2 Tbsp Gochugaru (Korean chili flakes – adjust spiciness to your liking)
- 1.5 Tbsp Sugar (balances the sweetness)
- 2 Tbsp Oligodang (corn syrup or rice syrup – for shine and tenderness)
- 2 Tbsp Soy Sauce (adds depth and umami)
- 2 Tbsp Mirin (or cooking wine – removes porky smell and enhances flavor)
- 2 Tbsp Minced Garlic (essential for aromatic depth)
- 1 thin slice Fresh Ginger (optional, thinly sliced)
- Pinch of Black Pepper (to taste)
- A sprinkle of Toasted Sesame Seeds (for nutty aroma and garnish)
Cooking Instructions
Step 1
First, gently pat the pork shoulder with paper towels to remove any excess blood. Then, cut the pork into bite-sized pieces. Slice the onion and julienne the carrot. Thinly slice the green onions lengthwise to prepare them for stir-frying.
Step 2
Now, let’s prepare the delicious sauce that defines Jeyuk Bokkeum. In a bowl, combine 2.5 Tbsp gochujang, 2 Tbsp gochugaru, 1.5 Tbsp sugar, 2 Tbsp oligodang, 2 Tbsp soy sauce, 2 Tbsp mirin, and 2 Tbsp minced garlic. Add the thinly sliced ginger and a pinch of black pepper. Mix all the ingredients thoroughly with a spoon until the sauce is well combined.
Step 3
Heat a lightly oiled pan over medium-high heat. Add the cut pork shoulder and begin to stir-fry. Once the surface of the pork starts to turn white, sprinkle 1.5 Tbsp of sugar over the meat and continue to stir-fry. The sugar will melt, adding a subtle sweetness and a beautiful sheen to the pork.
Step 4
When the pork is mostly cooked on the outside, pour in all the prepared sauce. Stir well with a spatula to ensure the sauce coats the pork evenly. Now, add the sliced onions and julienned carrots to the pan and continue to stir-fry. Cook until the onions become translucent and the carrots are slightly tender.
Step 5
Once the vegetables have softened and the pork is fully coated and cooked through with the sauce, add the thinly sliced green onions. Stir-fry for about 30 seconds more, just until the green onions are slightly wilted but still retain some crispness. Turn off the heat, transfer the Jeyuk Bokkeum to a serving dish, and sprinkle with toasted sesame seeds for a final touch. Enjoy your delicious stir-fried pork!
