Spicy Korean Pork Stir Fry (Jeyuk Bokkeum) recipe
A weeknight-friendly dinner made in 30 minutes: Spicy Korean Pork or Jeyuk Bokkeum! A fast and easy stir fry made with thinly sliced pork and a spicy marinade. Tantalizing, addictively spicy flavors. Serve with rice and kimchi for a delicious meal that's also simple to make!
Servings: 4
Calories: 1023kcal
Equipment
- Wok
- Large metal spatula
- Large Bowl
- Box Grater
- Foor preparation gloves *optional
Ingredients
- 1.5 lb thinly sliced pork belly *pork butt or pork shoulder are also good
Marinade:
- 1/2 onion, grated
- 1/2 Korean pear, grated
- 6 garlic cloves, minced
- 1 inch ginger, minced
- 3 Tbsp Gochujang Korean chili paste
- 3 Tbsp Gochukaru Korean chili flakes
- 3 Tbsp soy sauce
- 2 Tbsp mirin Sweet cooking wine
- 2 Tbsp sugar
- 1 Tbsp sesame oil
For Stir Frying:
- 1/2 medium onion, grated
- 1 cup cabbage, cut into thick chunks
- 2 green onions, chopped into 2-inch chunks
Instructions
- Make marinade. In a large bowl, add gochujang, grated onion, grated pear, soy sauce, garlic, ginger, mirin, sugar, and sesame oil.
- Mix together. Add pork and sliced onion to bowl. Mix well until everything is well combined.
- Stir Fry. Heat up a wok or skillet on high heat. When it's slightly smoking, add 1-2 Tbsp of neutral oil. Swirl so the oil covers the bottom of the wok. Add marinated pork and onion. Cook until pork is cooked through and some parts are crispy-looking, about 6-8 minutes. Use a spatula to mix the pork around.
- Garnish and enjoy. Transfer pork to a serving plate. Garnish with green onion and sesame seeds, if desired. Serve with lettuce wraps and rice for a complete meal. Ssamjang and kimchi are also nice additions.
Notes
PRO Tips:
- Heat the wok properly. For crispy, smoky Jeyuk Bokkeum, make sure the wok is hot. The wok should be slightly smoking before the oil is added.
- Adjust the heat. While cooking, feel free to adjust the heat. The wok should be hot enough to sear the meat (not steam) but not too hot as the marinade can easily burn and scorch. Adjust the heat from medium-high heat to high heat.
- Freeze extra portions. Makes a great freezer-friendly meal. After marinating the pork, divide into 2-person portions and transfer to medium ziploc baggies. Transfer to the freezer where it will keep for up to 1 month. Defrost by transferring to the fridge overnight. Cook, as per usual.
- Use a food processor. If you prefer, use a food processor to puree the onion and Korean pear for the marinade. Makes it easier and faster.
Nutrition
Serving: 0g | Calories: 1023kcal | Carbohydrates: 26g | Protein: 19g | Fat: 95g | Saturated Fat: 34g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 44g | Cholesterol: 122mg | Sodium: 981mg | Potassium: 642mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1903IU | Vitamin C: 14mg | Calcium: 62mg | Iron: 3mg