Garlicky Pork Stir-fry (Jeyuk Bokkeum) with Garlic Scapes
How to Make Delicious Garlic Scape Jeyuk Bokkeum that Captures Your Taste Buds
You’ll fall in love with the tender pork, the spicy and sweet sauce, and the satisfyingly crisp garlic scapes in this Jeyuk Bokkeum! It’s a dish where tender pork meets a flavorful, spicy-sweet glaze, enhanced by the delightful crunch of garlic scapes. This popular Korean stir-fry is perfect as a main dish, served over rice for a hearty meal, or even as a delightful accompaniment to drinks.
Main Ingredients
- Pork shoulder or belly 500g (Pork shoulder is recommended for a tender texture)
- 1/2 Onion, roughly sliced (adds sweetness and texture)
- 15 Garlic scapes, cut into bite-sized pieces (the key to a crisp texture and fragrant flavor!)
Pork Marinade Ingredients
- 1 Tbsp Rice wine or Mirin (effectively removes porky odors)
- 0.3 Tbsp Salt (basic seasoning)
- 0.3 Tbsp Sugar (enhances the pork’s natural sweetness)
Special Sauce Ingredients
- 1 Tbsp Sugar (key for sweetness balance)
- 3 Tbsp Gochugaru (Korean chili flakes – adjust to your spice preference)
- 2 Tbsp Soy sauce (adds deep, rich umami)
- 1 Tbsp Rice wine or Mirin (enhances the sauce’s flavor)
- 1.5 Tbsp Gochujang (Korean chili paste – for spiciness and a slight thickness)
- 1 Tbsp Minced garlic (adds a pungent garlic aroma!)
- Pinch of Ginger powder (helps remove pork odors and enhances flavor)
- 2 Tbsp Corn syrup or Oligosaccharide syrup (for a glossy, appealing color)
- Pinch of Black pepper (further enhances the pork’s flavor)
- Pinch of Toasted sesame seeds (for nutty flavor and visual appeal)
- 1 Tbsp Rice wine or Mirin (effectively removes porky odors)
- 0.3 Tbsp Salt (basic seasoning)
- 0.3 Tbsp Sugar (enhances the pork’s natural sweetness)
Special Sauce Ingredients
- 1 Tbsp Sugar (key for sweetness balance)
- 3 Tbsp Gochugaru (Korean chili flakes – adjust to your spice preference)
- 2 Tbsp Soy sauce (adds deep, rich umami)
- 1 Tbsp Rice wine or Mirin (enhances the sauce’s flavor)
- 1.5 Tbsp Gochujang (Korean chili paste – for spiciness and a slight thickness)
- 1 Tbsp Minced garlic (adds a pungent garlic aroma!)
- Pinch of Ginger powder (helps remove pork odors and enhances flavor)
- 2 Tbsp Corn syrup or Oligosaccharide syrup (for a glossy, appealing color)
- Pinch of Black pepper (further enhances the pork’s flavor)
- Pinch of Toasted sesame seeds (for nutty flavor and visual appeal)
Cooking Instructions
Step 1
First, let’s make the special sauce, the heart of this delicious Jeyuk Bokkeum. In a large bowl, combine 1 Tbsp sugar, 3 Tbsp gochugaru, 2 Tbsp soy sauce, 1 Tbsp rice wine, 1.5 Tbsp gochujang, 1 Tbsp minced garlic, a pinch of ginger powder, 2 Tbsp corn syrup, and a pinch of black pepper. Mix everything thoroughly with a spoon until well combined. Letting this sauce rest in the refrigerator for about 30 minutes allows the flavors to meld beautifully, creating a deeper taste. (TIP: The longer you let the sauce rest, the better it will permeate the ingredients!)
Step 2
Next, prepare the pork. Lay the pork shoulder slices on paper towels and gently pat them to remove any excess blood. Properly draining the blood is crucial for a clean taste and to avoid any gamey odors. Once drained, drizzle 1 Tbsp of rice wine over the pork and let it marinate for a few minutes. This step further helps to eliminate any porky smells, ensuring a more delicious Jeyuk Bokkeum.
Step 3
Now, let’s prepare the vegetables. Wash the onion and slice it into thick strips, about 0.5cm thick. Slicing them a bit thickly helps maintain their texture during stir-frying; very thin slices can become mushy. Trim the tough ends of the garlic scapes and cut them into bite-sized pieces, about 3-4cm long.
Step 4
We’ll briefly blanch the garlic scapes to retain their crispness. Bring a pot of water to a boil and add 0.3 Tbsp of salt. Once boiling, add the prepared garlic scapes and blanch for just about 30 seconds. Be careful not to overcook them, as this will soften their delightful crunch! Immediately remove the blanched garlic scapes and rinse them under cold running water to stop the cooking process and cool them down. This method ensures they stay perfectly crisp.
Step 5
Heat a lightly oiled pan over medium-high heat. Add the pork slices (drained and marinated with rice wine) and stir-fry. Sprinkle 0.3 Tbsp of sugar over the pork as it cooks. This little bit of sugar helps to bring out the pork’s natural sweetness, making it even tastier. Stir-fry quickly until the pork is lightly browned on the outside.
Step 6
Once the pork has changed color to some extent, add all of the prepared special sauce to the pan. Stir and toss everything together, ensuring the pork is evenly coated with the sauce. Continue to stir-fry over medium heat, allowing the sauce to thicken and coat the pork beautifully. Keep stirring to prevent the sauce from burning.
Step 7
When the pork is fully cooked and the sauce has thickened, add the sliced onions and the blanched, drained garlic scapes to the pan. Stir-fry vigorously over high heat for just about 1-2 minutes. The key here is to cook them quickly to maintain the crispness of the vegetables. Don’t overcook!
Step 8
Finally, sprinkle a pinch of toasted sesame seeds over the stir-fry for added nutty flavor and a visually appealing finish. Your delicious Garlic Scape Jeyuk Bokkeum is now ready!
Step 9
Serve this flavorful Jeyuk Bokkeum generously over a bowl of hot steamed rice to create a hearty Jeyuk Deopbap (pork rice bowl). It’s also perfect as a main dish for a family meal or as a delicious appetizer or side dish to accompany alcoholic beverages.
Step 10
This Jeyuk Bokkeum is elevated with the addition of crunchy garlic scapes, offering a delightful texture, vibrant color, and enhanced aroma. You’ll experience a flavor far beyond ordinary Jeyuk Bokkeum! It’s such a crowd-pleasing dish, perfect for finishing off in one go. Enjoy your delicious meal and have a wonderful day! 🙂
