Spicy & Sweet Stir-Fried Pork: The Ultimate JeonYook Bokkeum Recipe
JeonYook Bokkeum Recipe So Good, You’ll Forget How Many You’ve Eaten!
Suddenly craving some spicy and sweet stir-fried pork? I dashed to the store to grab the ingredients for this mouthwatering dish.
Main Ingredients for JeonYook Bokkeum- Pork (shoulder or loin recommended) 800g
- Green onion 1/2 stalk
- Onion 1
- Carrot 1/2
- Napa cabbage 1/8 head
Perfectly Balanced Sauce for JeonYook- Gochujang (Korean chili paste) 3 Tbsp
- Corn syrup or rice syrup 4 Tbsp
- Sugar 3 Tbsp
- Minced garlic 1 Tbsp
- Ginger powder 1/8 Tbsp
- MSG (optional, for flavor) 1/4 Tbsp
- Gochugaru (Korean chili flakes) 3 Tbsp
- Black pepper, a pinch (to taste)
- Gochugaru oil (chili oil) 2 Tbsp
- Soy sauce 8 Tbsp
- Sesame oil 4 Tbsp
- Soju (or cooking wine) 4 Tbsp
- Sesame seeds 2 Tbsp
- Gochujang (Korean chili paste) 3 Tbsp
- Corn syrup or rice syrup 4 Tbsp
- Sugar 3 Tbsp
- Minced garlic 1 Tbsp
- Ginger powder 1/8 Tbsp
- MSG (optional, for flavor) 1/4 Tbsp
- Gochugaru (Korean chili flakes) 3 Tbsp
- Black pepper, a pinch (to taste)
- Gochugaru oil (chili oil) 2 Tbsp
- Soy sauce 8 Tbsp
- Sesame oil 4 Tbsp
- Soju (or cooking wine) 4 Tbsp
- Sesame seeds 2 Tbsp
Cooking Instructions
Step 1
First, let’s prepare the star of our dish: the pork! We’ll use about 800g of pork shoulder or loin, which has a good balance of meat and fat. If you ask your butcher, they can slice it thinly for stir-frying.
Step 2
Next, prepare your vegetables. Slice the green onion diagonally into large pieces. Thinly slice the onion. Cut the carrot into thin slices or julienne it. Roughly chop the napa cabbage for a nice texture. Feel free to add other vegetables like chili peppers or perilla leaves if you have them!
Step 3
Now, let’s make the magic sauce that brings it all together! In a large bowl, combine gochujang (3 Tbsp), corn syrup (4 Tbsp), sugar (3 Tbsp), minced garlic (1 Tbsp), ginger powder (1/8 Tbsp), MSG (optional, 1/4 Tbsp), gochugaru (3 Tbsp), a pinch of black pepper, gochugaru oil (2 Tbsp), soy sauce (8 Tbsp), sesame oil (4 Tbsp), and soju (4 Tbsp). Whisk everything together until well combined. Finally, stir in the sesame seeds (2 Tbsp). Mix until everything is evenly distributed. Making the sauce ahead of time will make cooking even smoother!
Step 4
Heat a wok or a deep pan over low heat. Add a generous amount of gochugaru oil and sauté the sliced green onions until fragrant, infusing the oil with their aroma. This step adds an extra layer of flavor to your stir-fry.
Step 5
Once the green onions are fragrant, add the pork to the pan. Increase the heat to medium-high and stir-fry quickly. The goal is to sear the outside of the pork, locking in the juices. Don’t overcook it at this stage, as it can become tough.
Step 6
When the pork is about 70-80% cooked and has changed color, it’s time to add the prepared sauce. Reduce the heat to medium.
Step 7
Pour all the sauce over the pork and toss to coat evenly. Continue to stir-fry, ensuring the sauce adheres well to the meat. You’ll see the pork transform into a beautiful, glossy color.
Step 8
Once the pork is well-coated with the sauce, add all the prepared vegetables (onion, napa cabbage, carrot, etc.). Lower the heat to low to prevent the sauce from burning, and stir-fry for about 5 minutes.
Step 9
Continue to stir-fry over medium-low heat, allowing the vegetables to soften slightly while retaining some crunch. Be careful not to overcook them. Once the vegetables are tender-crisp, turn off the heat. Taste and adjust seasoning if needed, adding a splash more soy sauce if it’s not salty enough.
Step 10
Finally, sprinkle a generous amount of sesame seeds over the finished stir-fried pork for a beautiful garnish and a burst of nutty flavor. Your delicious JeonYook Bokkeum is ready!
Step 11
This dish is perfect served with a side of freshly steamed rice and fresh lettuce wraps. Enjoy it by scooping some pork and rice into a lettuce leaf, adding some ssamjang if you like, and taking a big bite! Leftover JeonYook Bokkeum can also be delicious as a topping for rice bowls or mixed into fried rice.
