Spicy Stir-Fried Pork (Jeyuk Bokkeum)
Revive Frozen Pork Belly! Delicious Jeyuk Bokkeum Recipe by Baek Jong-won
A delightful Jeyuk Bokkeum where spicy and sweet sauce meets crisp vegetables, making it a perfect partner for rice! This recipe uses readily available frozen pork belly and leftover vegetables to easily create a delicious meal for everyone. Packed with generous amounts of pork and fresh vegetables, it’s a dish the whole family will enjoy. Try your hand at this wonderful Jeyuk Bokkeum tonight with Chef Baek Jong-won’s secret tips!
Main Ingredients- Pork Belly (or Pork Neck) 4-5 strips (approx. 300-400g)
- Cabbage 1/6 head
- Green Onions 2 stalks
- Carrot 1/3
- Onion 1
- Zucchini 1/3
- Red Chili Pepper 1
- Green Chili Pepper 1
- Sugar 1 Tbsp
- Water 1/2 cup (100ml)
Seasoning Ingredients- Gochujang (Korean Chili Paste) 1/2 Tbsp
- Gochugaru (Korean Chili Flakes) 2 Tbsp
- Minced Garlic 1 Tbsp
- Soy Sauce 3 Tbsp
- Sesame Oil A little
- Gochujang (Korean Chili Paste) 1/2 Tbsp
- Gochugaru (Korean Chili Flakes) 2 Tbsp
- Minced Garlic 1 Tbsp
- Soy Sauce 3 Tbsp
- Sesame Oil A little
Cooking Instructions
Step 1
First, cut the pork belly into bite-sized pieces (about 3-4cm) suitable for stir-frying. If using frozen pork belly, you can cook it directly without thawing.
Step 2
Finely chop one green onion for making fragrant green onion oil. This aromatic oil will deepen the flavor of the Jeyuk Bokkeum.
Step 3
Roughly chop the cabbage into large, rustic pieces. This will add a pleasant chewiness to the dish.
Step 4
Chop the remaining green onion, 1/3 carrot, 1 onion, and 1/3 zucchini into pieces similar in size to the pork. Finely chop 1 red chili pepper and 1 green chili pepper to add a spicy kick and vibrant color. (If you like it spicier, increase the amount of green chili pepper.)
Step 5
In a large bowl, combine the chopped cabbage and all the other prepared vegetables. Separate the onion pieces so they are not clumped together and mix everything evenly. Pre-mixing the vegetables makes stir-frying easier.
Step 6
Now, heat a pan and arrange the prepared pork belly slices evenly. Cook until they are lightly browned on both sides. If there’s excessive oil, you can gently wipe it away with a paper towel.
Step 7
Once the pork belly is partially cooked, flip it over and cook the other side. Add the finely chopped green onion and stir-fry until fragrant. The green onion oil will blend with the pork, enhancing its flavor.
Step 8
When the pork belly is nicely browned and plenty of green onion oil has rendered, sprinkle 1 Tbsp of sugar directly into the pan and stir-fry to dissolve. The sugar will help bring out the savory umami of the pork.
Step 9
If the pork belly seems like it might burn, quickly pour 1/2 cup (100ml) of water into the pan. This helps prevent the pork from burning, especially if your heat control isn’t perfect, and allows the sauce to penetrate better.
Step 10
After adding the water, reduce the heat to medium-low. Now, add the seasoning ingredients sequentially to create the Jeyuk Bokkeum sauce: 1/2 Tbsp Gochujang, 2 Tbsp Gochugaru, 1 Tbsp minced garlic, and 3 Tbsp soy sauce. Mix well.
Step 11
Once the sauce is somewhat mixed with the pork, add all the prepared vegetables to the pan. Don’t overcook the vegetables after adding them; stir-frying for a short time will keep them crisp.
Step 12
Stir-fry quickly over high heat just until the vegetables are slightly tender but still retain some crispness. Finally, drizzle in a little sesame oil for a nutty aroma and give it a final mix. Your delicious Jeyuk Bokkeum is ready! Serve it over hot rice and enjoy.
