Spicy & Sweet Pork Stir-Fry (Jeyuk Bokkeum) – Budget-Friendly Recipe
Tender and Delicious Pork Shoulder Stir-Fry with Gochujang
Introducing a recipe for a flavorful pork shoulder stir-fry with a savory and spicy gochujang sauce that’s sure to be a rice-lover’s dream! Even using an economical cut like pork shoulder, you can achieve a wonderfully tender and delicious result, making this a top-rated, budget-friendly dish. This irresistible Jeyuk Bokkeum is perfect for special occasions or simply elevating an everyday meal. Let’s make it right now!
Main Ingredients- Pork shoulder 600g (cut into bite-sized pieces)
- 1 Onion (sliced thinly)
- 1/2 Scallion stalk (sliced diagonally)
- 1-2 Korean chili peppers (sliced diagonally)
- 2 Tbsp Mirin (rice wine)
- A pinch of black pepper
Sauce- 1 Tbsp Gochujang (Korean chili paste)
- 2.5 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Soy sauce (regular)
- 1 Tbsp Sugar
- 1 Tbsp Corn syrup (or oligodang)
- 1/2 tsp Ginger powder (or a little minced ginger)
- 1 Tbsp Minced garlic (generous)
- 1 Tbsp Sesame oil
- 1/2 Tbsp Toasted sesame seeds
- 1 Tbsp Gochujang (Korean chili paste)
- 2.5 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Soy sauce (regular)
- 1 Tbsp Sugar
- 1 Tbsp Corn syrup (or oligodang)
- 1/2 tsp Ginger powder (or a little minced ginger)
- 1 Tbsp Minced garlic (generous)
- 1 Tbsp Sesame oil
- 1/2 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
Carefully pat the pork shoulder dry with paper towels to remove any excess blood. This step is crucial for a clean flavor without any gamey smell. Next, cut the pork into bite-sized pieces. For pork shoulder, it’s best to cut it into slightly thicker pieces so it retains a pleasant texture after stir-frying.
Step 2
Add 2 tablespoons of mirin to the cut pork to help tenderize it and eliminate any odor. Sprinkle with black pepper for seasoning. Let it marinate for about 10 minutes; this will make the pork much softer and more flavorful.
Step 3
Now, let’s make the star of the dish: the sauce! In a bowl, combine 1 tablespoon of gochujang for spiciness, 2.5 tablespoons of gochugaru for a deeper chili flavor, and 3 tablespoons of soy sauce for umami. For sweetness, add 1 tablespoon of sugar and 1 tablespoon of corn syrup to give it shine and tenderness. Add 1/2 teaspoon of ginger powder for a subtle aroma, a generous 1 tablespoon of minced garlic for flavor, 1 tablespoon of sesame oil for richness, and 1/2 tablespoon of toasted sesame seeds. Mix everything well with a spoon until the sauce is smooth and well combined.
Step 4
Slice the onion into relatively thick strips, about 0.5 cm thick. Slicing them this way helps maintain their sweetness and texture after cooking.
Step 5
Slice the scallion diagonally into about 5 cm lengths. For the Korean chili peppers, also slice them diagonally. If you prefer less heat, you can remove the seeds before slicing.
Step 6
Pour all the prepared sauce over the pork that has had its blood removed and been seasoned. Now, using your hands, gently mix the pork and sauce together until everything is evenly coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes. If you have time, marinating for an hour or longer will result in an even deeper flavor.
Step 7
Heat a frying pan over medium-low heat and add a little cooking oil. Add the sliced scallions first and stir-fry until their fragrance is fully released. Cooking with scallion oil enhances the overall aroma of the dish.
Step 8
Once the scallions are fragrant, add the marinated pork to the pan and stir-fry over high heat. It’s important to stir-fry quickly to prevent the meat from sticking to the pan.
Step 9
Continue to stir-fry until the pork is golden brown on the outside and the sauce has coated the meat well. Be mindful of the heat and stir continuously to prevent burning.
Step 10
When the pork is almost cooked through, add the sliced onions and stir-fry them together. Continue cooking until the onions become translucent and tender, and both the pork and onions are fully cooked. The sweetness of the onions will blend beautifully with the pork.
Step 11
Finally, add the sliced Korean chili peppers and stir-fry for another short moment. Avoid overcooking the chili peppers, as this can intensify their heat. Stir-fry just until they soften slightly.
Step 12
Your delicious Jeyuk Bokkeum is ready! It’s absolutely delicious served over a bowl of hot rice.
