Chewy Rice Cake and Spicy Pork Stir-fry (Garaetteok Jeyuk Bokkeum)
Garaetteok Jeyuk Bokkeum: The Perfect Dish for Lunchboxes and Hearty Meals!
Introducing Garaetteok Jeyuk Bokkeum, a delightful combination of chewy rice cakes and tender, flavorful stir-fried pork. This dish features lean pork shoulder, rich in protein and vitamin B1, paired with soft garaetteok (Korean rice cakes) made from rice. It’s a perfect harmony of nutrition and texture. This recipe is not only excellent as a lunchbox side dish but also makes for a satisfying main meal. The spicy and sweet sauce is incredibly addictive and will have you reaching for more rice. Create a delicious meal with this simple yet abundant Garaetteok Jeyuk Bokkeum!
Main Ingredients- Pork Shoulder 870g (cut into bite-sized pieces)
- Garaetteok (Korean Rice Cakes) 280g (tteokbokki-style or long strips)
- 1 Onion (medium)
- 1/2 Carrot (medium)
- 1 Green chili pepper
- 1 Red chili pepper
- 2 cloves Garlic
- 2 Tbsp Grapeseed oil
- A pinch of sesame seeds (for garnish)
Spicy & Sweet Marinade- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 2 Tbsp Soy sauce (brewed)
- 3 Tbsp Maesilcheong (plum syrup, for sweetness and flavor)
- 2 Tbsp Oligodang (corn syrup or other liquid sweetener, for gloss and smoothness)
- 2 Tbsp Mirin or Rice wine (to remove gamey smell)
- 1 tsp Minced garlic
- A pinch of black pepper
- 1 Tbsp Sesame oil (for the final aromatic touch)
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 2 Tbsp Soy sauce (brewed)
- 3 Tbsp Maesilcheong (plum syrup, for sweetness and flavor)
- 2 Tbsp Oligodang (corn syrup or other liquid sweetener, for gloss and smoothness)
- 2 Tbsp Mirin or Rice wine (to remove gamey smell)
- 1 tsp Minced garlic
- A pinch of black pepper
- 1 Tbsp Sesame oil (for the final aromatic touch)
Cooking Instructions
Step 1
First, prepare the vegetables. Peel and thinly slice the onion. Slice the garlic thinly to release its aroma. Peel the carrot and cut it into appropriate sizes. Remove the stems from the green and red chili peppers and slice them diagonally for color.
Step 2
If your garaetteok are long, you can use them as is. If they are hard, you can briefly blanch them in boiling water to soften them before use. Rinse them under running water in a colander and drain well. (Be careful not to soak them for too long, or they might become mushy!)
Step 3
Cut the pork shoulder into bite-sized pieces, about 3-4 cm in length. The moderate fat content makes it chewy and tender, perfect for Jeyuk Bokkeum.
Step 4
Let’s make the delicious marinade! In a bowl, combine gochujang, gochugaru, soy sauce, maesilcheong, oligodang, mirin, minced garlic, and black pepper. Mix them thoroughly. For now, set aside the sesame oil! Adding it at the very end preserves its fragrant aroma best.
Step 5
In a large bowl, combine the sliced pork, prepared garaetteok, sliced onion, carrot, diagonally sliced chili peppers, sliced garlic, and the prepared marinade. Mix everything together thoroughly using your hands, ensuring the marinade coats all the ingredients evenly. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 3 hours. If you have time, marinating overnight will allow the flavors to deepen beautifully.
Step 6
Now it’s time to stir-fry everything. Heat a frying pan over medium-high heat and add 2 tablespoons of grapeseed oil. Add the marinated pork, rice cakes, and vegetables. Stir-fry quickly until the pork is cooked through and the vegetables are tender. In the last step, drizzle in 1 tablespoon of sesame oil, mix well, then remove from heat and serve. For an extra touch, sprinkle some sesame seeds on top. Enjoy the fantastic combination of chewy rice cakes and the spicy-sweet Jeyuk Bokkeum!
