Pork Belly and Bean Sprout Stir-fry: A Savory and Spicy Delight
Easy Pork Belly and Bean Sprout Jeyuk Bokkeum Recipe
A quick and easy spicy and sweet Jeyuk Bokkeum made with frozen thinly sliced pork belly. The crunchy bean sprouts, fragrant chives, and crisp onions create a rich flavor and texture that’s perfect as a side dish for rice or a delicious appetizer with drinks!
Main Ingredients- 600g thinly sliced pork belly (frozen works great!)
- 2 medium onions
- 2 stalks of green onion (scallions)
- Approx. a 500-won coin size bunch of chives (about 1 handful)
- 2 handfuls of bean sprouts (approx. 200g)
Spicy & Sweet Sauce- 3 Tbsp minced garlic
- 1/2 cup (100ml) soy sauce (regular or seasoned)
- 2 Tbsp gochujang (Korean chili paste)
- 3 Tbsp cooking wine (mirin or rice wine)
- 1 Tbsp ginger powder (or 1/2 tsp minced ginger)
- 3 Tbsp soju (or rice wine)
- 1 tsp sesame oil
- 2 Tbsp sugar
- 3 Tbsp corn syrup (or maltose)
- 1 Tbsp ground black pepper
- 4 Tbsp gochugaru (Korean chili flakes – adjust to spice preference)
- 2 Tbsp plum extract
- 2 Tbsp oyster sauce
- 3 Tbsp minced garlic
- 1/2 cup (100ml) soy sauce (regular or seasoned)
- 2 Tbsp gochujang (Korean chili paste)
- 3 Tbsp cooking wine (mirin or rice wine)
- 1 Tbsp ginger powder (or 1/2 tsp minced ginger)
- 3 Tbsp soju (or rice wine)
- 1 tsp sesame oil
- 2 Tbsp sugar
- 3 Tbsp corn syrup (or maltose)
- 1 Tbsp ground black pepper
- 4 Tbsp gochugaru (Korean chili flakes – adjust to spice preference)
- 2 Tbsp plum extract
- 2 Tbsp oyster sauce
Cooking Instructions
Step 1
First, let’s prepare the key to a delicious Jeyuk Bokkeum: the sauce! In a large bowl, combine minced garlic, soy sauce, gochujang, cooking wine, ginger powder, soju, sesame oil, sugar, corn syrup, black pepper, gochugaru, plum extract, and oyster sauce. Mix thoroughly until the sugar is dissolved. Making the sauce in advance allows the flavors to meld beautifully into the ingredients.
Step 2
Prepare the thinly sliced pork belly. Using frozen pork belly makes it more convenient; if it’s clumped together, gently separate the slices. Add the pork belly to the prepared sauce and mix it well with your hands, ensuring each piece is coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes. This step tenderizes the meat and allows the flavors to penetrate deeply.
Step 3
Prepare the sliced onions. Slice the onions into thick strips to add sweetness and crunch to the Jeyuk Bokkeum. Mixing the onions in at this stage allows their moisture and sweetness to further enhance the umami of the dish. (Optional: For even better flavor, let the onions marinate with the pork for another 5 minutes.)
Step 4
Now, let’s start stir-frying! Lightly grease a large pan or wok with cooking oil and heat it over medium heat. Add the marinated pork belly and onions, breaking them apart as you stir-fry to prevent sticking. It’s important to keep the meat from clumping together while cooking.
Step 5
When the pork belly is about halfway cooked, add the washed bean sprouts evenly over the pan. Immediately cover the pan with a lid and let it simmer over medium heat for 2-3 minutes. Cooking with the lid on helps the bean sprouts retain their crunchiness and ensures the flavors are evenly distributed between the pork and sprouts.
Step 6
Once the bean sprouts start to soften, add the chopped chives and green onions. These ingredients cook quickly and can become soggy if overcooked, so stir-fry them over high heat just until they are combined and fragrant. This step adds a fresh, aromatic touch.
Step 7
Finally, simmer briefly until all ingredients are cooked through and the sauce has slightly thickened. Your delicious Pork Belly and Bean Sprout Jeyuk Bokkeum is ready! Taste and adjust seasoning if needed, adding more sugar or chili flakes to your preference. Serve it over hot rice or enjoy it wrapped in lettuce leaves!
