Baek Jong Won’s Style Jeyuk Bokkeum (Spicy Stir-fried Pork)
Baek Jong Won’s Jeyuk Bokkeum Recipe: Delicious Sauce for Guaranteed Success
Enjoy everyone’s favorite spicy and sweet Jeyuk Bokkeum made easily with Chef Baek Jong Won’s secret sauce recipe. We’ve used high-quality pork shoulder, which is lean yet tender, for an enhanced flavor. This dish is a perfect rice companion!
Main Ingredients- 500g Pork Shoulder (lean cut recommended)
- 1/2 Onion
- 1 stalk Green Onion
- 1 Red Chili Pepper (for garnish)
- 1 Tbsp Sugar (to be added during cooking)
- 1 Tbsp Toasted Sesame Seeds (for finishing)
Baek Jong Won’s Jeyuk Bokkeum Sauce (Table Spoon Measurement)- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy Sauce (regular)
- 1 Tbsp Oligodang (corn syrup or other liquid sweetener)
- 2 Tbsp Mirim (rice wine for cooking)
- 1 Tbsp Minced Garlic
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy Sauce (regular)
- 1 Tbsp Oligodang (corn syrup or other liquid sweetener)
- 2 Tbsp Mirim (rice wine for cooking)
- 1 Tbsp Minced Garlic
Cooking Instructions
Step 1
Marinate the Pork: First, lightly marinate the 500g of pork shoulder. While Chef Baek Jong Won’s recipe sometimes skips this step, I personally find it enhances the flavor. Instead of salt, sprinkle 1 Tbsp of Mirim (rice wine) and about 1/2 Tbsp of black pepper over the pork and gently mix. There’s no need to marinate for a long time; just the duration it takes to make the sauce and prepare the vegetables is sufficient. Pork shoulder is recommended for its lean texture, but other cuts like pork back leg, belly, or neck are also delicious.
Step 2
Prepare the Vegetables: Peel and thinly slice half an onion. Chop the green onion diagonally. Slice the red chili pepper diagonally for color. If you use too much onion, the sweetness can become overwhelming, so about half an onion is ideal. If you prefer a sweeter dish, you can add more onion instead of sugar.
Step 3
The Key: Make the Golden Ratio Sauce: The biggest appeal of Baek Jong Won’s Jeyuk Bokkeum recipe is this simple yet delicious sauce! Getting this ratio right means 90% of the dish is a success. You can measure using a regular table spoon, or use measuring spoons for accuracy. Combine 2 Tbsp soy sauce, 1 Tbsp oligodang, 2 Tbsp Mirim, 1 Tbsp gochujang, 1 Tbsp minced garlic, and 2 Tbsp gochugaru in a bowl and mix well. Taste a little of the sauce; the balance of spicy and sweet is irresistible. Stir until all ingredients are dissolved and set aside.
Step 4
Start Stir-frying the Pork: Let’s begin cooking! Heat a pan over medium heat and add the marinated pork. Stir-fry until the surface of the pork is lightly cooked.
Step 5
Add Sugar for Flavor: Once the pork’s surface is starting to cook, add 1 Tbsp of sugar to the pan and stir-fry it with the pork. Adding sugar at this stage and letting it caramelize slightly adds a deeper flavor – this is a key point in Chef Baek’s recipe!
Step 6
Add the Sauce: When the pork surface is sufficiently cooked, pour all the prepared Jeyuk Bokkeum sauce into the pan. The amount of sauce prepared is just right for 500g of pork. Mix well to ensure the sauce coats the meat evenly.
Step 7
Add Onions and Stir-fry: After stir-frying the sauce for a moment, immediately add the prepared sliced onions and stir-fry them together. Maintain medium heat.
Step 8
Stir-frying Tip (Medium Heat): If you prefer crispier onions, you can add them last, just before the dish is fully cooked. Stir-frying over medium heat, rather than low heat, helps minimize moisture release from the ingredients, allowing the sauce to thicken beautifully. Continue stir-frying for about 5 minutes or until the pork is fully cooked, stirring occasionally to prevent burning.
Step 9
Add Green Onions and Red Chilies for the Finish: Once the sauce is well combined and the pork is cooked through, add the sliced green onions and red chili peppers and stir-fry briefly. If your pork shoulder pieces are very large, it’s a good idea to cut them with scissors to ensure the inside is cooked through. Stir-fry until the green onions are slightly wilted, then turn off the heat once the pork is completely cooked.
Step 10
Add Nutty Aroma: Personally, I prefer the green onions to be slightly less cooked for a bit of crunch, so I didn’t cook them over high heat for too long. The final touch for Chef Baek Jong Won’s Jeyuk Bokkeum recipe! Sprinkle toasted sesame seeds generously over the top for a nutty aroma. Enjoy this delicious Jeyuk Bokkeum served over hot rice!
