Spicy & Sweet Korean Pork Stir-fry (Jeyuk Bokkeum)
Easy Homemade Jeyuk Bokkeum Recipe with Pork Shoulder
Craving a flavorful kick? This Jeyuk Bokkeum, a popular Korean spicy stir-fried pork, is perfect for any meal. Made with tender pork shoulder, a vibrant gochujang-based sauce, and fresh vegetables, it’s a delicious dish that’s surprisingly easy to make at home, even using ingredients you already have in your freezer.
Main Ingredients
- Pork Shoulder 255g (cut for stew or bulgogi)
- Carrot 35g (about 1/4 medium carrot)
- Onion 65g (about 1/2 medium onion)
- Green Onion 35g (about 1/4 stalk)
- Cheongyang Pepper 1 (optional, for extra spice)
- Water 70-80ml
- Olive Oil 1 Tbsp
- Sesame Oil 0.4-0.5 Tbsp
- Black Pepper, a pinch
- Sesame Seeds, a sprinkle
Jeyuk Bokkeum Sauce
- Gochujang (Korean chili paste) 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Soy Sauce 2.5 Tbsp
- Plum Extract or Syrup 1 Tbsp
- Oligosaccharide or Corn Syrup 1 Tbsp
- Minced Garlic 1 Tbsp
- Gochujang (Korean chili paste) 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Soy Sauce 2.5 Tbsp
- Plum Extract or Syrup 1 Tbsp
- Oligosaccharide or Corn Syrup 1 Tbsp
- Minced Garlic 1 Tbsp
Cooking Instructions
Step 1
First, prepare the pork. If you’re using pork cut for stew, do not cut it further. Instead, gently press it with paper towels to absorb any excess blood. (You can use various cuts for Jeyuk Bokkeum, such as pork belly, shoulder, or loin. Thinly sliced bulgogi-style pork also works well.)
Step 2
Now, let’s make the flavorful sauce for your Jeyuk Bokkeum. In a bowl, add 2.5 Tbsp of soy sauce.
Step 3
Next, add 1 Tbsp of plum extract (or syrup) for a touch of sweetness and fruity depth.
Step 4
Followed by 1 Tbsp of oligosaccharide or corn syrup for added sweetness and a glossy finish.
Step 5
Add 1 Tbsp of gochugaru (Korean chili flakes) to provide the base heat and color.
Step 6
For a burst of aromatic flavor, include 1 Tbsp of minced garlic.
Step 7
Finally, the star of the sauce: 1 Tbsp of gochujang (Korean chili paste). Mix all the sauce ingredients well.
Step 8
Put on a pair of clean disposable gloves. Pour the prepared sauce over the pork. Gently massage the sauce into the meat, ensuring every piece is well-coated. Let it marinate for a while. (If you’re using thinly sliced bulgogi-style pork, it marinates very quickly. You can just let it sit while you prepare the vegetables and then stir-fry.)
Step 9
Prepare the vegetables. Wash and thinly slice the onion and carrot into strips about 4-5mm thick. Slice the green onion diagonally. If using, also slice the Cheongyang pepper diagonally for a spicy kick. (You can substitute scallions for green onions, and adjust the amount of Cheongyang pepper to your spice preference.)
Step 10
It’s time to stir-fry! Place the marinated pork and 1 Tbsp of olive oil in a wok or large skillet. Turn the heat to medium. (While high heat can be used, medium heat allows the pork to cook evenly without burning easily.)
Step 11
Stir the pork continuously as it cooks, until it changes from pink to a savory brown color. Make sure to cook it evenly on all sides.
Step 12
Once the pork is mostly cooked, add the sliced carrots and onions. Stir-fry them briefly until they are lightly coated with the sauce. (If you forgot to add the Cheongyang pepper earlier, you can add it now with the carrots and onions.)
Step 13
Pour in 70-80ml of water. Stir-fry the ingredients, allowing the vegetables to remain slightly crisp. Let the sauce simmer and meld with the pork and vegetables.
Step 14
During the simmering process, add the sliced Cheongyang pepper if you desire extra heat. Stir it in and continue cooking. (Adjust the amount of pepper based on your preference for spiciness.)
Step 15
Taste the Jeyuk Bokkeum and adjust the seasoning if needed. If it’s not salty enough, add a little more soy sauce. If it needs more sweetness, add a touch of sugar or more oligosaccharide until it’s just right for your palate.
Step 16
Once the seasoning is perfect, add the diagonally sliced green onions. Stir-fry for just a moment until they soften slightly and release their aroma. Then, turn off the heat.
Step 17
After turning off the heat, drizzle about 0.4-0.5 Tbsp of sesame oil over the stir-fry for an extra nutty aroma.
Step 18
Sprinkle a pinch of black pepper over the dish and give it a final gentle stir to combine everything.
Step 19
Finally, sprinkle some sesame seeds generously over the top. Your delicious Jeyuk Bokkeum is now ready to be enjoyed! Serve hot with a bowl of steamed rice.
