Step 1

We’ll use a standard Korean soup spoon (about 8cc) for measurements. Thinly slice one medium onion (approx. 200-220g) into strips about 1-2cm wide. (This weight is after peeling).

*For a more detailed visual guide, please refer to the linked video tutorial! You can find more recipes and the latest updates faster on the ‘Duyuline’ YouTube channel. Subscribing would be greatly appreciated!*

Step 2

Slice about 1/3 of a small carrot (approx. 70-80g) into slices about 0.5cm thick. If you don’t have carrots, cabbage can be used as a substitute. However, cabbage releases a lot of water, so if you use it, remember to stir-fry over high heat when adding the sauce later. This helps evaporate the moisture quickly, preventing the ingredients from becoming watery.

Step 3

Thinly slice one Cheongyang chili pepper. If you enjoy extreme spiciness, use three Cheongyang chilies and consider using Cheongyang chili flakes in your sauce mix for an extra fiery kick!

Step 4

Combine all the ingredients for the spicy sauce in a bowl and let it sit for about 20 minutes to allow the flavors to meld. Just like good meat needs to rest, sauces with chili flakes benefit from this resting period to deepen their flavor.

*Sauce Ingredient Weights (approximate, using Korean soup spoon):
– Gochugaru: 1 Tbsp (approx. 7-8g)
– Sugar: 1 Tbsp (approx. 10g)
– Soy Sauce: 2 Tbsp (approx. 16g)
– Fish Sauce: 1 Tbsp (approx. 8g)
– Mirin: 2 Tbsp (approx. 16g)
– Corn Syrup: 1 Tbsp (approx. 10g)
– Gochujang: 1 Tbsp (approx. 30g)
– Sesame Oil: 1 Tbsp (approx. 5-6g)
– Black Pepper: 2 pinches*

Step 5

Heat a frying pan over high heat. Add the thinly sliced pork shoulder and stir-fry until the surface is nicely browned. It’s crucial to start over high heat to lock in the juices and dissipate any gamey odors. Once the pork is about 50% cooked, add the ‘For Stir-Frying Pork’ ingredients: sugar, soy sauce, and minced garlic. Continue to stir-fry until the pork is fully cooked. This step seasons the meat, removes any lingering smells, creates a slight sugar glaze, and transforms the raw pork into a delicious dish.

Step 6

When the pork is completely cooked, pour in the rested spicy sauce mixture.

Step 7

With the sauce added, stir-fry over high heat for about 1 minute, ensuring everything is well combined. Then, add the sliced onions and carrots. Continue to stir-fry until the onions become translucent.

Step 8

If you’re wondering how to see the onions turn translucent with all that red sauce, you’re a keen observer! While it can be a bit tricky to see clearly, keep an eye out for the onions softening and becoming slightly wilted. Alternatively, stir-fry over high heat for an additional 1.5 to 2 minutes. Maintaining high heat is key to preventing excess moisture from vegetables and ensuring the sauce adheres well.

Step 9

Now it’s time to enjoy your delicious Jeyuk Bokkeum! Place a lettuce leaf, followed by a perilla leaf, on your plate. Add a scoop of rice, then top generously with the stir-fried pork. Dip garlic, Cheongyang chili, and ssamjang (spicy dipping sauce) as desired. For an extra burst of flavor, add some pickled radish wraps (ssam mu) right before taking a bite – it’s an incredible combination! My mouth is watering just writing this. Adding some shredded green onion salad or pickled onions would also be delicious!