Spicy and Sweet Stir-Fried Pork (Jeyuk Bokkeum): A Fail-Proof Recipe
Spicy and Sweet Stir-Fried Pork (Jeyuk Bokkeum): A Fail-Proof Recipe
The Ultimate Jeyuk Bokkeum Recipe: Achieve Perfect Flavor Every Time!
Jeyuk Bokkeum, or spicy stir-fried pork, is a beloved staple in Korean home cooking, often gracing our dinner tables. While it appears simple, achieving that perfect balance of spicy and sweet can be challenging. This recipe is designed to eliminate any guesswork, ensuring a delicious outcome every single time. Enjoy a restaurant-quality dish in the comfort of your own kitchen!
Main Ingredients- 600g Pork (thinly sliced, suitable for bulgogi)
- 1 Onion (thinly sliced)
- 1 Green Onion (diagonally sliced)
Seasoning Ingredients- 1 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy Sauce
- 1.5 Tbsp Sugar (adjust to taste)
- 1 Tbsp Mirin (or cooking wine)
- 1 Tbsp Minced Garlic
- 1 Tbsp Grated Onion
- 1 Tbsp Sesame Oil
- Pinch of Black Pepper
- 1 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy Sauce
- 1.5 Tbsp Sugar (adjust to taste)
- 1 Tbsp Mirin (or cooking wine)
- 1 Tbsp Minced Garlic
- 1 Tbsp Grated Onion
- 1 Tbsp Sesame Oil
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, let’s prepare the essential seasoning sauce for your Jeyuk Bokkeum. In a bowl, combine 1 Tbsp Gochujang, 3 Tbsp Gochugaru, 2 Tbsp Soy Sauce, 1.5 Tbsp Sugar, 1 Tbsp Mirin, 1 Tbsp Minced Garlic, 1 Tbsp Grated Onion, 1 Tbsp Sesame Oil, and a pinch of black pepper. Mix everything thoroughly until the sugar is dissolved. Letting this sauce rest in the refrigerator for at least 30 minutes allows the flavors to meld beautifully, resulting in a much deeper taste.
Step 2
Now, heat your stir-fry pan over medium-low heat and add a generous amount of cooking oil. Add the diagonally sliced green onions and sauté them until fragrant, releasing their aromatic essence into the oil. This step creates a delicious base, known as ‘pa-gi-reum’ (scallion oil).
Step 3
Once the scallion oil is fragrant, add the 600g of thinly sliced pork to the pan. Using thinly sliced pork, like that used for bulgogi, is ideal for Jeyuk Bokkeum as it cooks quickly and absorbs flavors well. Spread the pork slices evenly in the pan.
Step 4
Increase the heat to high and quickly stir-fry the pork, ensuring it doesn’t clump together. Cook until most of the pink color has disappeared and the pork is mostly cooked through. Be careful not to overcook, as this can make the pork tough.
Step 5
As soon as the pork loses its pink hue, pour all of the prepared and rested seasoning sauce into the pan. Continue to stir-fry over high heat, mixing the sauce evenly with the pork. Cook for another 1-2 minutes, allowing the sauce to coat the meat beautifully.
Step 6
Now, add the thinly sliced onion and the remaining diagonally sliced green onion to the pan. Stir-fry them quickly over high heat as well. The vegetables will begin to soften and release some moisture, blending with the sauce.
Step 7
The key to a perfect Jeyuk Bokkeum is to finish with a quick stir-fry! Over high heat, rapidly toss everything together to ensure the sauce evenly coats the pork and vegetables. Once the vegetables are slightly wilted and the dish has a glossy sheen, your delicious Jeyuk Bokkeum is ready! Serve immediately with hot steamed rice.
