Spicy & Sweet Stir-Fried Pork (Jeyuk Bokkeum) Made Easy with CUCKOO Induction
Delicious Jeyuk Bokkeum Recipe using CUCKOO White 3-Burner Induction :: Simple Sauce Included!
A delightful Jeyuk Bokkeum featuring a blend of thinly sliced pork belly and shoulder, coated in a vibrant gochujang-based sauce. Stir-fried with sweet onions, this dish is a true rice-lover’s dream. And for the ultimate finish, don’t forget to stir-fry some rice in the leftover sauce! This recipe was created in partnership with CUCKOO Induction. For more details, visit https://bit.ly/3cFSia6.
Main Ingredients
- Pork Belly, sliced thickly 400g
- Pork Shoulder, sliced thickly 300g
- Onion 1 (medium)
- Scallion 1 stalk
Spicy & Sweet Jeyuk Sauce
- Gochugaru (Korean chili flakes, Cheongyang variety recommended) 2 Tbsp (regular gochugaru can be substituted)
- Black Pepper 1/2 Tbsp
- Gochujang (Korean chili paste) 2 Tbsp
- Sugar 1 tsp (adjust to taste)
- Soju or Cooking Wine 1 Tbsp (to remove pork odor)
- Plum Extract 1 Tbsp (for gloss and sweetness)
- Soy Sauce 1 Tbsp
- Minced Garlic 1-2 Tbsp (to taste)
- Sesame Oil 1 Tbsp (for nutty aroma)
- Grated Ginger 1 tsp (for enhanced flavor)
- Gochugaru (Korean chili flakes, Cheongyang variety recommended) 2 Tbsp (regular gochugaru can be substituted)
- Black Pepper 1/2 Tbsp
- Gochujang (Korean chili paste) 2 Tbsp
- Sugar 1 tsp (adjust to taste)
- Soju or Cooking Wine 1 Tbsp (to remove pork odor)
- Plum Extract 1 Tbsp (for gloss and sweetness)
- Soy Sauce 1 Tbsp
- Minced Garlic 1-2 Tbsp (to taste)
- Sesame Oil 1 Tbsp (for nutty aroma)
- Grated Ginger 1 tsp (for enhanced flavor)
Cooking Instructions
Step 1
Let’s start with a clean kitchen! The CUCKOO White 3-Burner Induction boasts a modern design and a bright white finish that complements any kitchen, making the space feel larger and more illuminated. It’s safe to use without concerns about carbon monoxide. The automatic pot detection sensor recognizes the cookware, allowing you to adjust heat effortlessly, perfect for beginners. Its ultra-high heat function is ideal for dishes like Jeyuk Bokkeum or Ojing-eo Bulgogi that benefit from quick, high-heat cooking.
Step 2
We’ve prepared fresh pork belly and shoulder. I personally prefer my Jeyuk Bokkeum with slightly thicker cuts, so I sliced them myself. If you’re using pre-sliced Jeyuk-용 (for Jeyuk Bokkeum) pork, cut it into pieces about 2-3 cm wide. The thickness of the pork is a key factor in the deliciousness of Jeyuk Bokkeum!
Step 3
Peel the washed onion and slice it thickly, about 0.5 cm. Cut the scallion into large pieces, about 5 cm long. The crisp texture of these vegetables will enhance the overall flavor of the Jeyuk Bokkeum.
Step 4
Now, for the heart of delicious Jeyuk Bokkeum: the sauce! In a bowl, combine the Cheongyang chili flakes, black pepper, gochujang, sugar, soju, plum extract, soy sauce, minced garlic, and grated ginger. Mix them well. Adjust the amount of soy sauce or sugar according to your preference for the perfect balance of sweet and savory. For more heat, increase the chili flakes, or for a milder spice, use regular gochugaru.
Step 5
Add the prepared pork to the sauce and mix gently to coat. Marinating for at least 20-30 minutes allows the flavors to deeply penetrate the meat, making it even tastier. However, if you’re short on time, you can stir-fry it immediately, and it will still be wonderfully delicious. Don’t worry!
Step 6
CUCKOO Induction’s powerful ultra-high heat technology (up to 3400W) allows you to cook dishes quickly while preserving the natural flavors of the ingredients. The consistent heat, without significant fluctuations, enables you to achieve a perfectly cooked Jeyuk Bokkeum – crispy on the outside and tender on the inside. It’s truly exceptional for dishes that require rapid, high-heat stir-frying.
Step 7
Place a wok or pan on the desired CUCKOO Induction burner and preheat it slightly. Once the pan is warm, add the marinated pork and begin stir-frying.
Step 8
With just the press of a button, you can switch to the ‘Ultra-High Heat’ mode on the CUCKOO White 3-Burner Induction! Even those who find appliances intimidating can easily cook at maximum power. Stir-fry the pork quickly over high heat until it sizzles, locking in the juices and enhancing the flavor.
Step 9
When the pork is about 70-80% cooked and has changed color, add the prepared onions and scallions. Continue to stir-fry everything together. As the vegetables cook and meld with the pork’s savory essence, the dish will become even more flavorful.
Step 10
As you stir-fry the pork and vegetables, some moisture might be released. However, thanks to the high heat of the CUCKOO Induction, excessive liquid won’t accumulate and will quickly reduce. This prevents a watery texture, allowing the delicious sauce to cling perfectly to the meat. Stir in any remaining sauce to ensure even coating, and your Jeyuk Bokkeum is ready!
Step 11
Your Jeyuk Bokkeum is ready in no time! For an extra treat, you can serve it with boiled somen noodles to mix in, or enjoy it wrapped in fresh lettuce leaves.
Step 12
The Jeyuk Bokkeum, quickly stir-fried using the CUCKOO Induction’s ultra-high heat function, is truly a masterpiece. The subtle sweetness of the onions and the balanced sauce make it not too salty or too sweet, appealing to everyone. While it’s fantastic as is, don’t forget the final touch: stir-frying some rice in the leftover sauce for a perfect ending!
Step 13
After a delicious meal, easy cleanup is important. Don’t worry if food gets a little stuck on the CUCKOO Induction. You can use the included scraper and special cleaner for effortless cleaning, but a simple wipe with a damp cloth right after cooking will keep it spotless. The CUCKOO White 3-Burner Induction is resistant to discoloration, ensuring it always looks as good as new! 😀
