Spicy and Sweet Stir-Fried Pork (Jeyuk Bokkeum)
Deliciously Tender Jeyuk Bokkeum You’ll Can’t Stop Eating
A quintessential Korean soul food! Whip up this Jeyuk Bokkeum effortlessly with ingredients from your fridge. Today, we’re making it extra simple and tender with thinly sliced pork belly (daepae samgyeopsal). It’s so good, you’ll keep reaching for more!
Main Ingredients
- 300g thinly sliced pork belly (daepae samgyeopsal) – known for its tender texture
- 1/2 medium onion
- 1/3 carrot (adds color and texture)
- 1/2 green onion (adds a fragrant aroma)
- A little bit of Cheongyang chili pepper (optional, for extra spice)
Spicy and Sweet Sauce
- 1 Tbsp Gochujang (Korean chili paste) – the base for its spicy flavor
- 1 Tbsp Gochugaru (Korean chili flakes) – for deep spiciness and color
- 1 Tbsp minced garlic – adds a rich aroma
- 1 Tbsp maesilcheong (plum extract) – for sweetness and shine
- 1 Tbsp saenggang-sul (ginger cooking wine or mirin) – removes gamey odors and enhances umami
- 1 Tbsp corn syrup or cooking syrup – for shine and consistency
- 1 tsp soy sauce – adds umami and balances the taste
- 1 tsp black pepper – adds a hint of aroma and flavor
- 1 Tbsp cooking oil
- 1 tsp sugar – for adjusting sweetness
- 1 Tbsp sesame oil – for a nutty aroma at the end
- 1 Tbsp Gochujang (Korean chili paste) – the base for its spicy flavor
- 1 Tbsp Gochugaru (Korean chili flakes) – for deep spiciness and color
- 1 Tbsp minced garlic – adds a rich aroma
- 1 Tbsp maesilcheong (plum extract) – for sweetness and shine
- 1 Tbsp saenggang-sul (ginger cooking wine or mirin) – removes gamey odors and enhances umami
- 1 Tbsp corn syrup or cooking syrup – for shine and consistency
- 1 tsp soy sauce – adds umami and balances the taste
- 1 tsp black pepper – adds a hint of aroma and flavor
- 1 Tbsp cooking oil
- 1 tsp sugar – for adjusting sweetness
- 1 Tbsp sesame oil – for a nutty aroma at the end
Cooking Instructions
Step 1
First, gently separate the thinly sliced pork belly pieces with your hands so they don’t stick together. Lightly pat them with paper towels to remove any excess blood. This step helps ensure a clean flavor without any gamey taste.
Step 2
Now, let’s make the delicious sauce. In a bowl, combine all the sauce ingredients except for the sesame oil: gochujang, gochugaru, minced garlic, maesilcheong, saenggang-sul, corn syrup/cooking syrup, soy sauce, and black pepper. Mix them well. Add the separated pork belly to the bowl and gently massage the sauce into the meat. Let it marinate for about 10 minutes. This allows the pork to fully absorb the flavors.
Step 3
While the pork is marinating, prepare your vegetables. Finely chop half of the 1/2 onion. Also, finely chop half of the 1/2 green onion. These finely chopped vegetables are a secret to achieving a deeper flavor when stir-fried, as they meld beautifully with the sauce and meat.
Step 4
Slice the remaining onion into thin strips. Cut the remaining green onion diagonally (like bias-cut). Slice the carrot thinly. If you enjoy extra spice, thinly slice the Cheongyang chili pepper at this stage and set it aside. You can adjust the amount of chili pepper to your preference.
Step 5
Heat 1 tablespoon of cooking oil in a wok or a wide pan over medium heat. Add the finely chopped onion and green onion and stir-fry until fragrant. You’ll know it’s ready when the onion starts to turn translucent.
Step 6
Once the onion becomes translucent, add the marinated pork belly to the pan. Break up any clumps of meat and stir-fry until it’s almost cooked through. Cooking over high heat ensures the meat stays juicy and doesn’t lose its moisture.
Step 7
When the pork belly is nearly cooked, add all the prepared vegetables (sliced onion, diagonally sliced green onion, carrot, and chili pepper if using). Stir-fry everything together for another 1-2 minutes, just until the vegetables are slightly softened but still have a bit of crispness. Avoid overcooking, as this will make the vegetables mushy.
Step 8
Just before turning off the heat, drizzle in 1 tablespoon of sesame oil and give everything a final toss. Your delicious Jeyuk Bokkeum is ready! Serve it over a bed of hot rice for a truly satisfying meal. Enjoy your cooking!
