Spicy and Sweet! Perfectly Clean Stir-fried Pork (Jeyuk Bokkeum) Recipe Loved by All Ages
A Flavorful Jeyuk Bokkeum Recipe That’s Not Greasy and Tastes Great, Perfect for Any Meal!
This Jeyuk Bokkeum (spicy stir-fried pork) is a fantastic option for kids’ side dishes or when you need a quick and delicious meal. It’s made to be less greasy and more refreshing while maintaining a wonderful savory flavor. The addition of chewy rice cake dumplings adds a delightful texture, making it a dish the whole family can enjoy! It’s perfect for a simple yet impressive meal.
Main Ingredients- Pork Shoulder (or Front Leg) 600g (cut into bite-sized pieces)
- 1/2 Onion (thinly sliced)
- 1 King Oyster Mushroom (sliced lengthwise)
- 1 Enoki Mushroom (trim the base and separate strands)
- A little Cooking Oil
- A little Green Onion (chopped)
- 1 Korean Chili Pepper (seeds removed, sliced diagonally)
- 1/2 cup Rice Cake Dumplings (Tteokguk Tteok) (soak in cold water or thaw if frozen)
- 1 cup Water (200ml)
Spicy and Sweet Sauce- 1 Tbsp Gochujang (Korean chili paste) (we’ll add this later to avoid greasiness)
- 1/2 Tbsp Minced Garlic
- 2 Tbsp Sesame Oil
- 2/3 Tbsp Gochugaru (Korean chili flakes) (adjust to your preference)
- 2 Tbsp Oligodang (corn syrup) (adjust sweetness)
- 1/2 Tbsp Sugar (using with Oligodang gives a nice glaze and sweetness)
- 1/3 Tbsp Black Pepper Powder
- 1 Tbsp Gochujang (Korean chili paste) (we’ll add this later to avoid greasiness)
- 1/2 Tbsp Minced Garlic
- 2 Tbsp Sesame Oil
- 2/3 Tbsp Gochugaru (Korean chili flakes) (adjust to your preference)
- 2 Tbsp Oligodang (corn syrup) (adjust sweetness)
- 1/2 Tbsp Sugar (using with Oligodang gives a nice glaze and sweetness)
- 1/3 Tbsp Black Pepper Powder
Cooking Instructions
Step 1
First, wash and prepare all the vegetables. Thinly slice the onion, cut the king oyster mushroom lengthwise, and trim the base of the enoki mushroom, then separate the strands. Chop the green onion and slice the Korean chili pepper diagonally after removing the seeds. If your rice cake dumplings are frozen, soak them in cold water beforehand or briefly thaw them in the microwave.
Step 2
In a bowl, combine minced garlic (1/2 Tbsp), sesame oil (2 Tbsp), gochugaru (2/3 Tbsp), oligodang (2 Tbsp), sugar (1/2 Tbsp), and black pepper powder (1/3 Tbsp). Mix well until the sauce ingredients are evenly combined. (We’ll add the gochujang later during the cooking process to prevent a greasy taste!)
Step 3
Heat a little cooking oil in a pan over medium heat. Add the sliced onions and stir-fry until they become translucent. Once the onions are slightly softened, add the gochujang (1 Tbsp) and stir-fry together. Stir-frying the gochujang with oil first helps to eliminate any unpleasant, greasy flavors, resulting in a cleaner taste.
Step 4
Once the onions and gochujang are nicely sautéed, add the pork shoulder (600g) to the pan. Stir-fry the pork, then add all the pre-mixed sauce ingredients. Continue to stir-fry until the pork is evenly coated with the sauce.
Step 5
When the pork is about 70-80% cooked, add the prepared rice cake dumplings (Tteokguk Tteok) to the pan. Stir-fry everything together until the rice cakes soften and are well combined with the pork.
Step 6
After stir-frying the rice cakes, pour in one cup of water (200ml). Add the prepared king oyster mushrooms and Korean chili peppers, and bring to a simmer.
Step 7
Continue to stir-fry as the sauce thickens slightly. Add the chopped green onions. When the pork is almost fully cooked and the sauce has reduced a bit, add the enoki mushrooms and cook for another 2-3 minutes, just until they are tender. Once the enoki mushrooms are wilted, turn off the heat. Your delicious Jeyuk Bokkeum is ready to serve!
