Spicy & Sweet Stir-Fried Pork Belly (Jeyuk Bokkeum)
#PorkBellyRecipe #JeyukBokkeum #EasyKoreanFood #HomeCooking #SpicyPork
Discover how to make delicious Jeyuk Bokkeum quickly and easily! This recipe enhances flavor with a special green onion sauce, but you can also achieve a delicious result with just the basic seasonings. While we’re using frozen mixed vegetables, feel free to substitute with fresh ones like zucchini, onion, and carrot if you have them on hand. Enjoy this flavorful dish with its perfect balance of spicy, sweet, and savory notes – a true rice-loving side dish!
Main Ingredients
- 500g pork belly, cut into bite-sized pieces
- 300g frozen mixed vegetables
- 1/3 zucchini, sliced into half-moons or julienned
- 1/2 onion, julienned
Basic Seasoning
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce
- 3 Tbsp sugar
- 1 Tbsp cooking wine (mirin or rice wine)
- 2 Tbsp plum extract
- 1 tsp black pepper
- 1 tsp minced garlic (or thinly sliced garlic)
- 2 Tbsp gochugaru oil (chili oil made with chili flakes)
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce
- 3 Tbsp sugar
- 1 Tbsp cooking wine (mirin or rice wine)
- 2 Tbsp plum extract
- 1 tsp black pepper
- 1 tsp minced garlic (or thinly sliced garlic)
- 2 Tbsp gochugaru oil (chili oil made with chili flakes)
Cooking Instructions
Step 1
First, prepare the vegetables for the Jeyuk Bokkeum. If using frozen mixed vegetables, set them aside. If using fresh vegetables, slice the zucchini into half-moons or thin strips and julienne the onion.
Step 2
If you’re making the optional green onion sauce, prepare it now. In a blender, combine 10 finely chopped green onions, 3 cups gochugaru, 2/3 bottle makgeolli, 4 cups soy sauce, and 3 Tbsp minced garlic. Blend until smooth. (This sauce can be made in a larger batch, stored in the refrigerator, and used for other dishes.)
Step 3
Cut the pork belly, the main ingredient, into bite-sized pieces, about 2-3 cm in size. Cutting them too small might cause them to break apart during cooking, so aim for a suitable size.
Step 4
In a large bowl, combine the sliced pork belly, frozen mixed vegetables (or prepared fresh vegetables), julienned onion, and zucchini. Sprinkle with black pepper.
Step 5
Now it’s time to season. Add 4 Tbsp of the prepared green onion sauce (if using). If not using the green onion sauce, add 2 Tbsp gochujang, 1 Tbsp soy sauce, 1 Tbsp cooking wine, 2 Tbsp plum extract, and 3 Tbsp sugar. (Adjust the sweetness to your preference.) Gently mix everything with your hands to ensure the sauce evenly coats the meat and vegetables.
Step 6
Place the marinated pork and vegetables in the refrigerator for at least 30 minutes to marinate. If you have more time, marinating for over an hour will allow the flavors to meld even deeper, resulting in a more delicious dish. This marination process helps the ingredients’ flavors harmonize.
Step 7
Heat a skillet over medium-high heat. Add 2 Tbsp gochugaru oil and 1 tsp minced garlic (or sliced garlic). Sauté over low heat until fragrant, being careful not to burn the garlic.
Step 8
Add the marinated pork and vegetables from the refrigerator to the fragrant skillet. Stir-fry over high heat until the pork is fully cooked and the sauce has thickened slightly. If the sauce becomes too dry during cooking, you can add a splash of water. This dish is ready once the pork is cooked through.
Step 9
Your delicious Jeyuk Bokkeum, with its perfect balance of spicy, sweet, and savory flavors, is now ready! While it’s delicious as is, you can sprinkle some sesame seeds on top for garnish if desired. Enjoy this hearty dish with a warm bowl of rice!
