Spicy & Sweet Stir-Fried Pork (Jeyuk Bokkeum) – The Ultimate Golden Recipe
The Golden Recipe for Delicious Jeyuk Bokkeum Using Pork Shoulder
Here’s the golden recipe for Jeyuk Bokkeum using tender pork shoulder! This dish is perfect for a quick and satisfying meal with its irresistible spicy and sweet glaze. Get ready to tantalize your taste buds!
Main Ingredients- 500g Pork Shoulder (sliced thinly, like for stir-fry or bulgogi)
- 1 stalk Green Onion (cut into large pieces)
- 1/5 Carrot (sliced into bite-sized pieces)
- 2 Shiitake Mushrooms (fresh or rehydrated dried mushrooms)
- 1 Korean Chili Pepper (optional, for extra spice)
- 2 Tbsp Cooking Oil (for stir-frying)
- 1 Tbsp Sugar (for initial searing)
Spicy & Sweet Sauce- 2 Tbsp Gochugaru (Korean chili flakes, adjust to your spice preference)
- 2 Tbsp Gochujang (Korean chili paste, generous amount for depth of flavor)
- 1 Tbsp Mirin (or cooking wine, to remove gamey smell and add flavor)
- 1 Tbsp Soy Sauce (for umami)
- 1 Tbsp Fish Sauce (anchovy or sand lance, for enhanced savory flavor)
- 2 Tbsp Oligodang (or corn syrup, for sweetness and gloss)
- 2 Tbsp Minced Garlic (for rich aroma)
- Pinch of Black Pepper
- Pinch of Toasted Sesame Seeds
- 2 Tbsp Gochugaru (Korean chili flakes, adjust to your spice preference)
- 2 Tbsp Gochujang (Korean chili paste, generous amount for depth of flavor)
- 1 Tbsp Mirin (or cooking wine, to remove gamey smell and add flavor)
- 1 Tbsp Soy Sauce (for umami)
- 1 Tbsp Fish Sauce (anchovy or sand lance, for enhanced savory flavor)
- 2 Tbsp Oligodang (or corn syrup, for sweetness and gloss)
- 2 Tbsp Minced Garlic (for rich aroma)
- Pinch of Black Pepper
- Pinch of Toasted Sesame Seeds
Cooking Instructions
Step 1
Pat the pork shoulder slices dry with paper towels to remove any excess blood. This step is crucial for a clean, non-gamey flavor. Cut the pork into bite-sized pieces, about 3-4 cm (1.5 inches).
Step 2
Prepare the vegetables and mushrooms by cutting them into similar, substantial sizes. Slice the green onion diagonally, the carrot into half-moons or strips, and the shiitake mushrooms after removing the stems. If using, thinly slice the Korean chili pepper for an added kick. Larger cuts not only add a pleasant texture but also make the dish visually appealing.
Step 3
Now, let’s make the golden sauce for your Jeyuk Bokkeum! In a bowl, combine 2 Tbsp gochugaru, 2 generous Tbsp gochujang, 1 Tbsp mirin, 1 Tbsp soy sauce, 1 Tbsp fish sauce, 2 Tbsp oligodang, and 2 Tbsp minced garlic. Mix well until there are no lumps. You can substitute fish sauce with anchovy or sand lance sauce for an extra savory boost. Getting this sauce ratio right is key to a successful Jeyuk Bokkeum!
Step 4
Heat 2 Tbsp of cooking oil in a pan over medium-high heat. Add the sliced pork and 1 Tbsp of sugar. Stir-fry evenly until the pork is lightly browned. Adding sugar at this stage helps tenderize the meat and encourages the sauce to adhere better later.
Step 5
Once the pork is about 80% cooked, add all the prepared sauce to the pan. Reduce the heat to medium at this point.
Step 6
Stir everything together to coat the pork evenly with the sauce. To prevent burning, adjust the heat to medium-low and continue to stir-fry gently. This slow cooking process allows the flavors to meld beautifully and penetrate the meat, developing a deep, rich taste.
Step 7
When the sauce starts to lightly caramelize and stick to the bottom of the pan, add all the prepared vegetables (green onion, carrot, mushrooms) and chili pepper. Stir-fry quickly over high heat to keep the vegetables crisp and vibrant.
Step 8
Once the vegetables and mushrooms are cooked to your liking, turn off the heat. Drizzle in 1 Tbsp of sesame oil for a fragrant finish. Taste and if you prefer it sweeter, add another 1 Tbsp of oligodang to adjust the sweetness to your preference. Feel free to customize the sugar or oligodang amount to create your perfect Jeyuk Bokkeum.
Step 9
Finally, season with a pinch of black pepper and sprinkle generously with toasted sesame seeds for a final touch of aroma and flavor. This delicious Jeyuk Bokkeum is best served hot over steamed rice!
