Spicy Stir-Fried Pork (Jeyuk Bokkeum)
Restaurant-Quality Spicy and Sweet Stir-Fried Pork Recipe
Learn how to make mouth-watering, glossy Jeyuk Bokkeum at home easily and deliciously. This magical recipe will make any ordinary dinner special, perfect for celebrations or everyday meals.
Main Ingredients- Pork neck or belly 600g (approx. 1.3 lbs)
- 1 medium onion
- 1 large green onion (scallion)
Spicy & Sweet Sauce- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp corn syrup (or oligodang)
- 1 Tbsp ginger juice (commercial or freshly squeezed)
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp corn syrup (or oligodang)
- 1 Tbsp ginger juice (commercial or freshly squeezed)
- 1 Tbsp minced garlic
- 1 Tbsp sugar
Cooking Instructions
Step 1
Prepare the Pork: Start by selecting fresh pork neck or belly. Cut the meat into bite-sized pieces, about 2-3 cm (1 inch). Cutting them too small can lead to dryness, so aim for a moderate size. Set the cut pork aside.
Step 2
Prepare Vegetables & Start Stir-Frying: Peel and thinly slice the onion. Slice the green onion diagonally, using both the white and green parts. In a wide pan, add the sliced pork and the prepared onion and green onion. Begin stir-frying over high heat. Once the pork starts releasing its fat, reduce the heat to medium and continue stir-frying until the pork is lightly browned. The moisture from the pork and vegetables will be enough to cook it, so no additional water is needed at this stage.
Step 3
Add Sauce and Simmer: Once the pork and vegetables are partially cooked, add all the prepared sauce ingredients: gochujang, corn syrup, ginger juice, minced garlic, and sugar. Mix everything well to coat the ingredients. Stir-fry quickly over medium-low heat until the sauce evenly coats the pork. Be careful not to burn the sauce. Continue cooking until the sauce thickens slightly and the pork becomes glossy and well-coated. Your delicious Jeyuk Bokkeum is ready! It’s perfect as a side dish with rice or wrapped in fresh lettuce leaves.
