Three-Flavor Jeyuk Bokkeum Golden Recipe
Spicy, Sweet, and Savory! Delicious Jeyuk Bokkeum Made Your Way
Craving Jeyuk Bokkeum? Whether you like it fiery hot, perfectly seasoned, or mildly savory, everyone has their favorite style! This recipe lets you easily create three different flavor profiles of Jeyuk Bokkeum all at once. The base sauce is incredibly delicious, so all you need to do is adjust the spice level. Make a restaurant-quality Jeyuk Bokkeum in your own kitchen!
Main Ingredients- Pork Shoulder (sliced thinly) 450-500g
- Onion 1/2 (medium size, about 100-120g)
- Green Onion 1 stalk (about 80g)
- Carrot 50g
Golden Sauce Mix- Gochugaru (medium grind) 3 Tbsp (approx. 21g)
- Sugar 1 Tbsp (approx. 10g)
- Soy Sauce (regular) 1 Tbsp (approx. 8g)
- Soju 2 Tbsp (approx. 16g) OR Mirin 2 Tbsp + Cider 10 Tbsp (approx. 80g)
- Cooking Oil 1 Tbsp (approx. 6g)
- Sesame Oil 1 Tbsp (approx. 6g)
- Beef Broth Powder (like Dasida) 1/2 Tbsp (approx. 5g)
- MSG (like Miwon) 1/10 Tbsp (approx. 0.5g)
- Ginger Powder 1/5 Tbsp (approx. 1g)
- Minced Garlic 1 Tbsp (approx. 20g)
- Corn Syrup or Rice Syrup 2 Tbsp (approx. 24g)
- Gochujang (Korean chili paste) 2 Tbsp (approx. 60g)
- Black Pepper 2-3 pinches
- Gochugaru (medium grind) 3 Tbsp (approx. 21g)
- Sugar 1 Tbsp (approx. 10g)
- Soy Sauce (regular) 1 Tbsp (approx. 8g)
- Soju 2 Tbsp (approx. 16g) OR Mirin 2 Tbsp + Cider 10 Tbsp (approx. 80g)
- Cooking Oil 1 Tbsp (approx. 6g)
- Sesame Oil 1 Tbsp (approx. 6g)
- Beef Broth Powder (like Dasida) 1/2 Tbsp (approx. 5g)
- MSG (like Miwon) 1/10 Tbsp (approx. 0.5g)
- Ginger Powder 1/5 Tbsp (approx. 1g)
- Minced Garlic 1 Tbsp (approx. 20g)
- Corn Syrup or Rice Syrup 2 Tbsp (approx. 24g)
- Gochujang (Korean chili paste) 2 Tbsp (approx. 60g)
- Black Pepper 2-3 pinches
Cooking Instructions
Step 1
First, let’s make the flavor-packed sauce! Combine all the ingredients listed under ‘Golden Sauce Mix’ in a bowl and stir well. While it might seem like a lot of ingredients, they blend together to create a wonderfully deep and delicious flavor profile. Using medium-grind gochugaru prevents the sauce from burning easily and ensures a smooth spiciness.
Step 2
Add the sugar and soy sauce, which will form the foundation of sweetness and saltiness. Regular soy sauce is recommended as its flavor holds up well during cooking.
Step 3
Pour in the soju to eliminate any porky odor and add a subtle sweetness as the alcohol evaporates. If you don’t have soju, mirin (2 Tbsp) is a good alternative. If using mirin, add the cider (10 Tbsp) here as well; it adds sweetness and moisture.
Step 4
Add the cooking oil and sesame oil. These will help fry the sauce, bringing out its aroma and richness. The combination of these oils enhances the sauce’s overall flavor.
Step 5
To achieve that addictive, savory taste you find in restaurants, we’ll use a touch of seasoning powder. Add the beef broth powder and MSG. If you don’t have these, you can substitute with 1 Tbsp (12g) of oyster sauce for a similar umami boost.
Step 6
Add the ginger powder and minced garlic. Ginger not only combats the pork’s odor but also complements its flavor beautifully. The pungent garlic and aromatic ginger will enrich the overall taste of the dish.
Step 7
Next, add the corn syrup (or rice syrup) for a glossy finish and sweetness, and the gochujang for that signature spicy kick. These two ingredients help the sauce cling perfectly to the meat, making every bite incredibly flavorful.
Step 8
Finally, add the black pepper and mix everything thoroughly. While the sauce is delicious used immediately, letting it rest in the refrigerator for 24 hours allows the flavors to meld beautifully, resulting in an even more complex taste.
Step 9
Prepare the vegetables that add texture and sweetness. Slice the onion into half-moons and the green onion into diagonal pieces. These veggies are essential for a well-rounded Jeyuk Bokkeum.
Step 10
Thinly slice the carrot into matchsticks. The colorful carrot adds a slight sweetness and visual appeal to the dish.
Step 11
Now, let’s stir-fry! Heat a pan over high heat. Add the thinly sliced pork shoulder and break it apart with chopsticks or a spatula. Cook until about 80-90% done – avoid overcooking at this stage, as it will continue to cook with the sauce.
Step 12
Once the pork is mostly cooked, add all of the prepared sauce. Stir-fry over high heat for about 1 minute, ensuring the sauce coats the meat evenly. Keep an eye on it to prevent burning.
Step 13
Add all the prepared vegetables (onion, green onion, carrot) and stir-fry vigorously over high heat for another 2 minutes. This completes the ‘Level 1 Mild’ Jeyuk Bokkeum! Enjoy the delightful combination of tender pork, crisp-tender vegetables, and savory sauce.
Step 14
Want to turn up the heat? Let’s make it ‘Level 2 Spicy’! After adding the vegetables and cooking for 1 minute, add an extra tablespoon of gochugaru.
Step 15
For those who love extra heat, finely chop 2 very spicy chili peppers (like Cheongyang peppers) and stir-fry for another minute over high heat. The fiery kick from the chilies will make this Jeyuk Bokkeum incredibly addictive.
Step 16
Customize your Jeyuk Bokkeum from mild to extra spicy based on your preference! Experiment with different spice levels to create your perfect version.
Step 17
This delicious Jeyuk Bokkeum is perfect served over a bowl of hot rice as a hearty meal, or as a fantastic accompaniment to a cold beer or soju. The rich, flavorful sauce is truly a rice thief – you won’t be able to stop eating it!
