Sweet & Savory! Pork Shoulder Soy Sauce Bulgogi Stir-Fry (Jeyuk Bokkeum) Golden Recipe
Delicious Soy Sauce Bulgogi Jeyuk Bokkeum Made with Tender Pork Shoulder
Introducing a recipe for Pork Shoulder Soy Sauce Bulgogi Jeyuk Bokkeum, marinated in a rich soy sauce marinade and stir-fried to tender perfection. It’s a guaranteed rice thief!
Main Ingredients- Pork shoulder 600g
- 1/2 Onion
- 1.5 stalks Scallion
Marinade Ingredients- 2 Tbsp minced garlic
- 1/2 Tbsp ginger syrup (or grated ginger)
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp sugar
- 1 Tbsp cooking wine (mirin)
- 2 Tbsp oligosaccharide
- 1 Tbsp sesame oil
- 1/4 tsp black pepper
- A little toasted sesame seeds
- 2 Tbsp minced garlic
- 1/2 Tbsp ginger syrup (or grated ginger)
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp sugar
- 1 Tbsp cooking wine (mirin)
- 2 Tbsp oligosaccharide
- 1 Tbsp sesame oil
- 1/4 tsp black pepper
- A little toasted sesame seeds
Cooking Instructions
Step 1
Gently pat the pork shoulder dry with paper towels to remove any excess blood. Thoroughly removing the blood is key to preventing any gamey odors and ensuring a clean flavor.
Step 2
Peel the half onion, wash it, and then slice it into thin strips about 0.5 cm thick.
Step 3
Slice one stalk of scallion diagonally into pieces about 5cm long. These are a good size for stir-fries or stews.
Step 4
For the garnish, we’ll finely julienne the remaining half stalk of scallion. Remove the tough white core, then roll the scallion tightly and slice it thinly. This looks beautiful and adds a pleasant texture.
Step 5
Now, let’s make the delicious marinade! In your stir-fry pan or wok, combine 2 Tbsp minced garlic, 1/2 Tbsp ginger syrup, 2 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 Tbsp sugar, 1 Tbsp cooking wine (mirin), 2 Tbsp oligosaccharide, 1 Tbsp sesame oil, and 1/4 tsp black pepper. Mix well. Making the marinade directly in the pan where you’ll cook the meat saves on dishes and is very convenient!
Step 6
Add the blood-removed pork shoulder to the prepared marinade. Gently massage the pork with your hands to ensure the marinade coats every piece evenly. Let it marinate for about 10 minutes for a deeper flavor. If you’re short on time, you can stir-fry it immediately after marinating.
Step 7
Place the marinated pork in the pan, cover with a lid, and cook over high heat. Covering the pan helps retain the moisture and fat from the pork, and also reduces splattering, making the cooking process cleaner.
Step 8
While it’s cooking, lift the lid periodically and stir the pork to prevent it from sticking to the bottom of the pan and to ensure even cooking.
Step 9
It’s time to add the vegetables! Cook the pork until it’s almost done and the liquid has reduced slightly. Stir-frying until it’s slightly browned and caramelized will impart a wonderful smoky flavor, making it even more delicious. Ensure the pork is cooked through.
Step 10
Once the pork is fully cooked, add the sliced onions and scallions. Stir-fry them together quickly for 1-2 minutes until the vegetables are slightly tender but still have a bit of bite and are well combined with the pork. Avoid overcooking, as the vegetables can become mushy.
Step 11
Since this dish has a bit of oil, serving it in a ttukbaegi (earthenware pot) will keep it warm longer, allowing you to enjoy it piping hot until the last bite. Of course, you can also serve it on a regular plate.
Step 12
And there you have it – a delicious sweet and savory Pork Shoulder Soy Sauce Jeyuk Bokkeum! Serve it over freshly steamed rice for a truly satisfying meal.
