Thinly Sliced Pork Belly Stir-fry (Dae-pae Jeyuk Bokkeum)
Tender and Flavorful Jeyuk Bokkeum Made with Thinly Sliced Pork Belly
Here’s a recipe for delicious Jeyuk Bokkeum that you’ll never get tired of! Try making a generous portion using budget-friendly pork shoulder or thinly sliced pork belly (dae-pae samgyeopsal). It’s a perfect side dish for rice! Especially with fatty pork belly, a quick pre-sear to render some of the fat results in a cleaner, more tender Jeyuk Bokkeum. The moderate amount of fat keeps the meat incredibly soft and succulent.
Main Ingredients
- 1 bunch green onions
- 1.5 Tbsp minced garlic
- 500g thinly sliced pork belly (dae-pae samgyeopsal)
- 2.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 3 Tbsp Cheongju (rice wine)
- 1 Tbsp soy sauce
- 1 Tbsp plum syrup (maesilcheong)
- 1 Tbsp oligo당 (oligosaccharide syrup)
- 1 Tbsp sesame oil
- 0.5 tsp black pepper
Cooking Instructions
Step 1
First, prepare one bunch of green onions by trimming them. Fresh green onions will enhance the flavor of the dish.
Step 2
Separate the trimmed green onions into white parts and green leafy parts, and set them aside. This allows you to maximize the texture and flavor of each component during cooking.
Step 3
In a bowl, combine 2.5 Tbsp gochugaru, 1 Tbsp gochujang, 3 Tbsp Cheongju, 1 Tbsp soy sauce, 1 Tbsp plum syrup, 1 Tbsp oligo당, 1 Tbsp sesame oil, and 0.5 tsp black pepper to make the sauce. Stir well until all ingredients are incorporated.
Step 4
Now, prepare 500g of thinly sliced pork belly. Place the pork belly slices in a preheated pan and sprinkle lightly with black pepper. Pepper helps to eliminate any gamey odor from the meat.
Step 5
Sear the pork belly slices briefly on both sides, just until the pink color disappears. Be careful not to overcook, as it can become tough. This quick searing helps to render excess fat.
Step 6
Return the lightly seared pork belly to the preheated pan. Add 1.5 Tbsp minced garlic and the reserved white parts of the green onions. Stir-fry evenly. It’s best to cook over medium heat rather than high heat to prevent burning and preserve the flavors.
Step 7
Once the aroma of garlic and the green onions’ white parts has infused into the pork, add the prepared sauce. Stir-fry thoroughly to ensure the sauce coats the meat evenly. Monitor the heat to prevent the sauce from burning.
Step 8
Finally, add the green leafy parts of the green onions and stir-fry briefly to finish. The crisp texture and fresh aroma of the green onions will make this Jeyuk Bokkeum even more delicious.
