Spicy Stir-fried Pork Belly (Samgyeopsal Jeyuk Bokkeum)
Rich Flavored Samgyeopsal Jeyuk Bokkeum Recipe
Following up on my previous recipe for Jeyuk Bokkeum using pork shoulder, today I’m sharing a special version made with pork belly! Even with the same sauce, the taste varies significantly depending on the cut of pork. Experience the richness and abundant juices unique to pork belly, which create an even more special flavor. I’ll now guide you step-by-step through an easy-to-follow recipe for delicious Samgyeopsal Duruchigi, or Samgyeopsal Jeyuk Bokkeum.
Main Ingredients- 500g Pork Belly
- 200g Green Onion (about 1 stalk)
- 5 cloves Garlic
- 2 Onions (medium-sized)
- 3 Korean Green Chilies (optional)
Stir-fry Sauce- 2 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Spicy Gochugaru
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Sugar
- 0.5 Tbsp Dasida (MSG-based seasoning)
- 1 Tbsp Maesil-cheong (Korean plum extract)
- 2.5 Tbsp Jin-ganjang (Korean soy sauce for soup)
- 0.5 Tbsp Oyster Sauce
- A pinch of Black Pepper
- 2 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Spicy Gochugaru
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Sugar
- 0.5 Tbsp Dasida (MSG-based seasoning)
- 1 Tbsp Maesil-cheong (Korean plum extract)
- 2.5 Tbsp Jin-ganjang (Korean soy sauce for soup)
- 0.5 Tbsp Oyster Sauce
- A pinch of Black Pepper
Cooking Instructions
Step 1
First, peel and finely mince the 5 cloves of garlic. Minced garlic will enhance the flavor of the sauce.
Step 2
Wash the green onions, pat them dry, and then chop them into large, bite-sized pieces, about 1 to 1.5 cm thick. Cutting them large helps maintain a good texture when cooked.
Step 3
Slice the onions similarly to the green onions, about 1 to 1.5 cm thick. You can also slice them thinly, but cutting them larger allows their sweetness to be released more effectively when cooked.
Step 4
Cut the pork belly into manageable, bite-sized pieces, about 3 to 4 cm. Cutting them too small might cause them to break apart during cooking, so aim for a moderate size.
Step 5
Lightly grease a preheated pan with a small amount of cooking oil. Add the sliced pork belly and cook over medium heat. Pork belly releases its own fat, so you won’t need much added oil. Cook slowly until the pork belly is golden brown and crispy.
Step 6
While the pork is cooking, prepare the stir-fry sauce that will determine the dish’s flavor. In a bowl, combine 2 Tbsp Gochugaru, 0.5 Tbsp Spicy Gochugaru, 1 Tbsp Gochujang, 1 Tbsp Sugar, 0.5 Tbsp Dasida, 1 Tbsp Maesil-cheong, 2.5 Tbsp Jin-ganjang, 0.5 Tbsp Oyster Sauce, and a pinch of black pepper. Mix well to create the sauce.
Step 7
Once the pork belly is nicely browned, add the sliced onions and stir-fry together. Cook until the onions become slightly translucent.
Step 8
When the onions are somewhat cooked, add all of the prepared sauce to the pan. Stir-fry over medium heat for about 1 minute, ensuring the sauce evenly coats the pork. It’s important to mix quickly.
Step 9
Finally, add the chopped green onions and minced garlic. Continue to stir-fry over medium heat for another 3 minutes. The dish is ready when the green onions have softened and the aroma of garlic is released. If you like spicy food, you can add the Korean green chilies at this stage.
Step 10
Your delicious, steaming hot Samgyeopsal Jeyuk Bokkeum is complete! It’s incredibly delicious served with a side of warm rice and wrapped in fresh lettuce leaves. Try making it right away!
