Perfectly Tender and Flavorful Jeyuk Bokkeum (Spicy Pork Stir-fry)
Easy Jeyuk Bokkeum Recipe: No Gamey Smell, No Watery Sauce, Just Deliciousness!
This Jeyuk Bokkeum (Spicy Pork Stir-fry) recipe is designed to be incredibly simple yet deliver amazing flavor. By stir-frying garlic first, we eliminate any gamey odor from the pork. The special sauce, made with a balanced ratio of ingredients, ensures the pork remains tender and juicy without releasing excess water. It’s perfect as a side dish for rice or a delightful accompaniment to drinks!
Main Ingredients- Pork Shoulder or Belly 500g (choose a cut with some fat for tenderness)
- Garlic 10 cloves (about 40g)
- 1 Onion (medium size)
- 1/3 Carrot (about 30g)
- Cabbage 40g
- Green Onions or Scallions 30g
Sauce Ingredients- Gochujang (Korean chili paste) 60g (approx. 4 Tbsp)
- Gochugaru (Korean chili flakes) 30g (approx. 3 Tbsp)
- Oligodang (Korean corn syrup) or Corn Syrup 30ml (approx. 2 Tbsp)
- Soy Sauce 7.5ml (approx. 1/2 Tbsp)
- Sugar 10g (approx. 1 Tbsp)
- Mirin or Cooking Wine 15ml (approx. 1 Tbsp, optional)
- Black Pepper, a pinch
For Stir-frying- Vegetable Oil (Canola, Grapeseed, etc.) 30ml (approx. 2 Tbsp)
- Sesame Oil 15ml (approx. 1 Tbsp)
- Toasted Sesame Seeds, a sprinkle
- Gochujang (Korean chili paste) 60g (approx. 4 Tbsp)
- Gochugaru (Korean chili flakes) 30g (approx. 3 Tbsp)
- Oligodang (Korean corn syrup) or Corn Syrup 30ml (approx. 2 Tbsp)
- Soy Sauce 7.5ml (approx. 1/2 Tbsp)
- Sugar 10g (approx. 1 Tbsp)
- Mirin or Cooking Wine 15ml (approx. 1 Tbsp, optional)
- Black Pepper, a pinch
For Stir-frying- Vegetable Oil (Canola, Grapeseed, etc.) 30ml (approx. 2 Tbsp)
- Sesame Oil 15ml (approx. 1 Tbsp)
- Toasted Sesame Seeds, a sprinkle
Cooking Instructions
Step 1
First, finely mince the garlic. Sautéing the garlic well is key to removing any gamey odor from the pork.
Step 2
Slice the onion into strips or coarsely chop it. Slice the carrot thinly or chop it into small pieces. Cut the cabbage into bite-sized pieces. Avoid cutting them too small, as they can become mushy if overcooked.
Step 3
In a bowl, combine the gochujang, gochugaru, oligodang, soy sauce, sugar, mirin (if using), and black pepper. Mix well until there are no lumps to create the sauce. Preparing the sauce in advance makes the cooking process smoother.
Step 4
Heat a pan over medium heat and add about 30ml of vegetable oil.
Step 5
Add the minced garlic to the pan. Stir-fry over medium-low heat, being careful not to burn it, until it becomes fragrant and lightly golden. Well-sautéed garlic adds a richer flavor.
Step 6
Once the garlic is fragrant, add the pork to the pan. Increase the heat to high and stir-fry, ensuring the pieces of pork don’t stick together.
Step 7
Add 10g of sugar and 15ml of soy sauce to the pork. Continue stir-frying over medium heat for about 10 minutes, or until the pork is nicely browned and has absorbed the flavors. The sugar helps caramelize, giving the pork a beautiful glaze and depth of flavor.
Step 8
When the pork is browned, add the prepared onion, carrot, and cabbage. Stir-fry quickly over high heat for about 2 minutes to keep the vegetables crisp and fresh. Be mindful not to overcook them, as this can release water.
Step 9
Now, pour in all the prepared sauce. Stir-fry over high heat for about 2-3 minutes, ensuring the sauce is evenly distributed and coats the ingredients. Keep stirring to prevent the sauce from burning.
Step 10
Turn off the heat. Add the chopped green onions (or scallions) and stir them in using the residual heat. This will add a fresh, aromatic finish.
Step 11
Finally, drizzle with 15ml of sesame oil and sprinkle with toasted sesame seeds for extra aroma and nuttiness. Your delicious Jeyuk Bokkeum is ready to be served! Enjoy it over a bowl of hot rice.
