Korean Spicy Pork Stir-fry (Jeyuk Bokkeum) – Quick & Easy Recipe
The Easiest Jeyuk Bokkeum with a Simple Marinade (with tips on using Mirin/Cooking Wine)
A straightforward recipe for Jeyuk Bokkeum, perfect for a quick and delicious meal. Learn how to make this classic Korean dish with minimal effort and maximum flavor!
Main Ingredients- 400g Pork Shoulder or Loin, cut into bite-sized pieces
- 1 King Oyster Mushroom, scored and torn into pieces
- 10 Perilla Leaves, washed and roughly chopped
- A small bunch of Radish Sprouts, washed
Cooking Instructions
Step 1
In a mixing bowl, combine the pork pieces with 2 tablespoons of sugar and 1 tablespoon of mirin (or cooking wine). Gently mix and massage the ingredients into the pork. The sugar helps to tenderize the meat, while the mirin removes any porky odor and adds a subtle depth of flavor. (Tip: If you don’t have mirin, you can use Korean rice wine (cheongju) or even a bit of soju, but you might need to adjust the sugar slightly as these may be less sweet. Be mindful of the sugar content in mirin when combining it with granulated sugar.)
Step 2
Once the pork has been coated with the initial marinade, add the gochugaru (chili flakes), soy sauce, minced garlic, and fish sauce. Mix everything thoroughly until the pork is evenly coated with the flavorful marinade.
Step 3
The marinated pork is now ready to be cooked! For an even deeper flavor, you can let it marinate for about 10-15 minutes in the refrigerator. However, if you’re short on time, cooking it immediately will still yield delicious results.
Step 4
Stir-fries are a fantastic way to use up any leftover vegetables in your fridge! Today, we’re adding radish sprouts for a fresh, peppery crunch. Simply rinse them and set aside to add at the very end of cooking.
Step 5
Prepare the king oyster mushroom by making a few scores along its cap and stem. Then, tear it into bite-sized pieces by hand; this creates a more pleasing texture than slicing. Heat a wok or a large skillet over medium-low heat. Add the marinated pork and begin to stir-fry. Cooking over medium-low heat initially allows the pork to cook through evenly without burning.
Step 6
When the pork is about halfway cooked, add the chopped perilla leaves to the pan. Stir-fry gently for just a minute or so until the leaves are slightly wilted. Be careful not to overcook them, as they will lose their vibrant aroma. The fragrant perilla leaves will add a wonderful dimension to the dish.
Step 7
Finally, turn the heat up to medium-high and stir-fry quickly for another minute. This step helps to evaporate any excess liquid, concentrating the flavors and creating a richer sauce. (Tip: If you prefer a saucier Jeyuk Bokkeum, you can skip this high-heat finishing step.) Serve this delicious Korean spicy pork stir-fry immediately over a bowl of hot steamed rice. Enjoy!
