Crispy Pork Belly Stir-Fry (Jeyuk Bokkeum) – Baek Jong-won’s Recipe
The Ultimate Baek Jong-won Pork Belly Jeyuk Bokkeum Recipe for a Delicious Home-Cooked Meal
Hello everyone! Today, I’m excited to share a special Jeyuk Bokkeum recipe from the renowned Baek Jong-won, perfect for recreating restaurant-quality stir-fries at home. His recipes are always a hit, and his clear, concise instructions make cooking a breeze, even for beginners. While pork shoulder is commonly used for Jeyuk Bokkeum, we’ll be using succulent pork belly today for a richer, more flavorful experience. Get ready to savor the delightful combination of tender pork belly and crisp vegetables!
Main Ingredients
- Pork Belly: 300g (cut into bite-sized pieces)
- Cabbage: 88g (cut into large chunks)
- Onion: 49g (cut into large chunks)
- Carrot: 23g (cut into large chunks)
- Green Onion: 8g (sliced diagonally)
Cooking Instructions
Step 1
First, prepare the pork belly. Cut it into bite-sized pieces, about 2-3 cm. Heat a pan without oil and add the pork belly. A key tip from Baek Jong-won for Jeyuk Bokkeum is to fry the pork belly until crispy, which enhances its flavor and reduces greasiness. Once one side is golden brown and crispy, add the sliced green onions and flip the pork belly to cook together. The aroma of the green onions will mingle with the pork fat, creating a delicious scent.
Step 2
When the pork belly is golden and appears to be fried until crispy, add 1 Tbsp of sugar and stir-fry quickly over high heat. The sugar will caramelize, giving the pork a glossy finish and adding a sweet depth of flavor. Chef Baek emphasizes frying it as if deep-frying at this stage. Once you smell a sweet and savory aroma, reduce the heat to low and pour in 1/2 cup of water. Once it comes to a boil, add the gochujang, gochugaru, minced garlic, and soy sauce. Stir well to coat the ingredients evenly with the sauce.
Step 3
Now, add all the prepared vegetables: cabbage, onion, and carrot. Keep the heat on low and stir everything together so the sauce coats the ingredients evenly. It’s especially good to cook until the cabbage is slightly wilted and tender. Once the vegetables are cooked to your liking and the sauce has permeated them, turn off the heat and drizzle in 1 Tbsp of sesame oil. Adding sesame oil off the heat preserves its fragrant aroma and flavor. (*Tip: Adjust the saltiness according to your preference. You can slightly reduce the soy sauce or add a little more water if needed.*)
Step 4
And there you have it – a mouthwatering, crispy pork belly Jeyuk Bokkeum is ready! Enjoy it with a warm bowl of rice!
