Spicy and Sweet Stir-Fried Pork Belly (Samgyeopsal Jeyuk Bokkeum)
Leftover Samgyeopsal? Transform it into Delicious Jeyuk Bokkeum!
I grilled some samgyeopsal last weekend, and there was a little bit left over. I put it in the freezer, but I felt it wouldn’t be as tasty to grill again. So, I decided to make this Samgyeopsal Jeyuk Bokkeum by adding a gochujang-based sauce and stir-frying it. It’s a fantastic way to give leftover pork belly a delicious new life!
Main Ingredients- Leftover Samgyeopsal (Pork Belly) 300g (cut into bite-sized pieces)
- 1/4 Onion (thinly sliced)
- 1 Green Onion (sliced diagonally)
Sauce- 3 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced Garlic
- 2 Tbsp Oligodang (corn syrup) or Mulyeot (corn syrup)
- 1 Tbsp Mirin (rice wine)
- Pinch of Salt
- Pinch of Black Pepper
- 1 tsp Sesame Oil (optional)
- 3 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced Garlic
- 2 Tbsp Oligodang (corn syrup) or Mulyeot (corn syrup)
- 1 Tbsp Mirin (rice wine)
- Pinch of Salt
- Pinch of Black Pepper
- 1 tsp Sesame Oil (optional)
Cooking Instructions
Step 1
1. First, cut the leftover samgyeopsal into bite-sized pieces, suitable for stir-frying. 2. In a bowl, combine 3 Tbsp Gochujang, 2 Tbsp Gochugaru, 1/2 Tbsp minced garlic, 2 Tbsp Oligodang, 1 Tbsp Mirin, a pinch of salt, a pinch of black pepper, and optionally, 1 tsp sesame oil for extra flavor. Mix well to create the sauce. 3. Add the cut samgyeopsal to the sauce and mix thoroughly, ensuring each piece is coated. Marinate in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully. 4. While the pork is marinating, thinly slice the green onion diagonally and thinly slice the onion into strips. Tip: Feel free to add other vegetables like cabbage, carrots, or bell peppers for extra flavor and texture!
Step 2
5. Now, let’s get cooking! Heat a pan over medium heat. Add just a tablespoon or two of water to the hot pan – this helps prevent the sauce from burning and keeps the pork moist as it cooks. 6. Add the marinated samgyeopsal to the pan and stir-fry. Cook until the pork is mostly cooked through and slightly browned. 7. Once the pork is nearly done, add the sliced onions and green onions to the pan. Continue to stir-fry until the vegetables are tender and slightly softened.
Step 3
8. Your delicious Jeyuk Bokkeum is ready! Let’s plate it up. Arrange fresh perilla leaves on the bottom of a serving dish. 9. Spoon the hot, stir-fried pork belly over the perilla leaves. 10. For a beautiful garnish, thinly slice a red chili pepper diagonally and finely chop the remaining green onion. Sprinkle everything with toasted sesame seeds. Tip: The red chili pepper, extra green onion, and sesame seeds are optional garnishes, so feel free to omit them if preferred. The dish is delicious either way!
