Spicy & Sweet Stir-Fried Pork (Jeyuk Bokkeum)
Spicy & Sweet Stir-Fried Pork
Introducing Jeyuk Bokkeum, a beloved Korean classic that’s easy to make at home! This dish is characterized by stir-frying the meat with vegetables without pre-marinating, ensuring a quick cook that locks in the juicy flavors of the pork and the crispiness of fresh vegetables. We’re using lean pork shoulder, which is high in protein and lower in fat, making it a nutritious choice. The perfectly balanced spicy and sweet sauce is incredibly addictive and pairs wonderfully with rice. Why not try this hearty and delicious Jeyuk Bokkeum for dinner tonight?
Main Ingredients
- 500g Pork Shoulder, sliced
- 1 medium Onion, thinly sliced
- 1/2 Carrot, thinly sliced
- 1/4 head Cabbage (or desired amount), roughly chopped
Spicy & Sweet Sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Sugar
- 1 Tbsp Oligodang (Korean corn syrup, for gloss and sweetness)
- 1 Tbsp Mirin (rice wine, for tenderizing and removing odor)
- 2 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 1 tsp Minced Ginger (optional)
- 1 Tbsp Sesame Oil
- Pinch of Toasted Sesame Seeds (for nutty aroma)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Sugar
- 1 Tbsp Oligodang (Korean corn syrup, for gloss and sweetness)
- 1 Tbsp Mirin (rice wine, for tenderizing and removing odor)
- 2 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 1 tsp Minced Ginger (optional)
- 1 Tbsp Sesame Oil
- Pinch of Toasted Sesame Seeds (for nutty aroma)
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Thinly slice the onion into strips. Avoid slicing them too thinly, as this will help maintain their crisp texture when stir-fried.
Step 2
Next, thinly slice the carrot into strips, similar in thickness to the onion. This adds a beautiful color to the dish.
Step 3
Roughly chop the cabbage into bite-sized pieces, about 3-4cm. Keeping the cabbage crisp is key to a great Jeyuk Bokkeum.
Step 4
Cut the pork shoulder into bite-sized pieces, approximately 3-4cm. Cutting them too small might cause them to break apart during cooking.
Step 5
In a large bowl, combine the sliced pork with all the sauce ingredients: Gochujang, Gochugaru, sugar, Oligodang, Mirin, soy sauce, minced garlic, and minced ginger. Gently mix everything with your hands until the pork is evenly coated. (Wearing disposable gloves is recommended for this step!).
Step 6
Heat a wok or large skillet over high heat. Add the coated pork and stir-fry quickly. Initially, stir constantly with chopsticks to prevent the sauce from burning and to separate the meat.
Step 7
Once the pork is about 2/3 cooked and looks opaque, it’s the perfect time to add the vegetables.
Step 8
Add the sliced onion, carrot, and cabbage to the skillet. Continue to stir-fry vigorously over high heat. Stir-frying quickly over high heat keeps the vegetables crisp and prevents them from becoming soggy – this is a key to delicious Jeyuk Bokkeum.
Step 9
When the pork is fully cooked and the vegetables are slightly tender-crisp, turn off the heat. Drizzle with sesame oil and sprinkle with toasted sesame seeds, then mix well. Your delicious Jeyuk Bokkeum is ready! It’s perfect served over hot rice.
