Spicy & Sweet Pork Stir-Fry: The Ultimate Recipe
A Heavenly Pork Stir-Fry Recipe That Will Vanish Rice in an Instant! Features a Secret Marinade Perfectly Paired with the Pork.
This is the authentic Jeyuk Bokkeum (Spicy Stir-Fried Pork) recipe, just as my mother used to make it. I meticulously wrote down the recipe while watching her prepare it right beside me. This dish is so incredibly delicious that it will have you refilling your rice bowl again and again. Make it at home and enjoy this incredible flavor!
Spicy & Sweet Pork Stir-Fry Ingredients- 600g Pork shoulder or belly (choose according to your preference)
- 1 handful of Cabbage (about 1/4 medium head, cut into bite-sized pieces)
- 2 handfuls of Green onions (chopped)
- 1 Onion (sliced or roughly chopped)
Secret Marinade- 3 Tbsp Gochujang (Korean chili paste – the key to its rich flavor)
- 2 Tbsp Minced garlic (removes pork odor and enhances flavor)
- 3 Tbsp Gochugaru (Korean chili flakes – for spiciness and color)
- 3 Tbsp Soy sauce (adds umami and seasoning)
- 4 Tbsp Mirin or Rice wine (tenderizes pork and removes gaminess)
- 2 Tbsp Oligodang (corn syrup – for a glossy finish and subtle sweetness)
- 3 Tbsp Sugar (deepens the sweet and savory balance)
- 2 tsp Anchovy sauce (the secret ingredient for profound umami)
- 3 Tbsp Gochujang (Korean chili paste – the key to its rich flavor)
- 2 Tbsp Minced garlic (removes pork odor and enhances flavor)
- 3 Tbsp Gochugaru (Korean chili flakes – for spiciness and color)
- 3 Tbsp Soy sauce (adds umami and seasoning)
- 4 Tbsp Mirin or Rice wine (tenderizes pork and removes gaminess)
- 2 Tbsp Oligodang (corn syrup – for a glossy finish and subtle sweetness)
- 3 Tbsp Sugar (deepens the sweet and savory balance)
- 2 tsp Anchovy sauce (the secret ingredient for profound umami)
Cooking Instructions
Step 1
In a large bowl, place the 600g of pork shoulder (or belly). Add all the secret marinade ingredients for the Jeyuk Bokkeum. (3 Tbsp Gochujang, 2 Tbsp Minced garlic, 3 Tbsp Gochugaru, 3 Tbsp Soy sauce, 4 Tbsp Mirin, 2 Tbsp Oligodang, 3 Tbsp Sugar, 2 tsp Anchovy sauce).
Step 2
Using your hands, gently mix and massage the marinade into the pork until evenly coated. Let it marinate in the refrigerator for at least 30 minutes to allow the flavors to penetrate deeply. If you’re short on time, even 10 minutes will help.
Step 3
Heat a pan over medium heat. Add the marinated pork and begin to stir-fry. At this point, add the handful of cabbage and stir-fry it with the pork. The cabbage will become tender-crisp and release its natural sweetness, making the dish even more delicious.
Step 4
Add the sliced or roughly chopped onion to the pan and stir-fry with the pork and cabbage. The sweet aroma of the onion will meld with the pork, enhancing the overall flavor profile.
Step 5
Once the pork is partially cooked, use kitchen scissors to cut it into bite-sized pieces. This makes it easier to eat and ensures the marinade penetrates further.
Step 6
When the pork is fully cooked, add the chopped green onions. From this point onwards, reduce the heat to low. Stir-frying over high heat for too long can make the pork tough.
Step 7
Finally, add 1 tablespoon of soy sauce to adjust the overall seasoning and add another layer of flavor. Adding soy sauce at the end, after the meat is cooked, helps prevent burning and gives it a delicious sheen.
Step 8
Add an additional 1 tablespoon of gochugaru to enhance the appetizing red color of the Jeyuk Bokkeum. Adding chili flakes at the end contributes a clean spiciness without a gritty texture.
Step 9
Stir-fry briefly to ensure all ingredients are well combined and the sauce has sufficiently coated the meat. Serve in a beautiful dish, and you’ll have the ultimate Jeyuk Bokkeum ready that will make your rice disappear in a flash! Enjoy your meal!
