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 mixing bowl, add grated pear and grated onion. Add minced garlic and ginger, Add gochujang paste, gochukaru, soy sauce, sugar, mirin, sesame oil, and black pepper. Mix with a spoon until well combined.
- Marinate pork. Add thinly sliced pork and using your hands, mix well until the pork is coated with the marinade.
- Cook pork. Heat the wok on medium-high heat. When the wok is hot, add 1-2 Tbsp oil. Swirl to coat the bottom of the wok. Add the marinated pork and lightly spread out into a thin layer. Leave the pork undisturbed, for 1-2 minutes, to get a good sear on one side. Cook, stirring with a long-handled metal spatula, until pork is cooked through, about 5-6 minutes.
- TIP: Cook the pork in batches, making sure not to crowd the pan. Transfer the cooked pork onto a plate and then wipe down the wok with a paper towel before cooking the next batch.
- Note: Make sure to cook long enough. The pork will release a lot of liquid and needs to be reduced and caramelized. Keep cooking until the sauce darkens and thickens. The sauce should not be watery but should be thick enough to cling to the pork.
- Add cabbage and onion. Move the pork to the side and add the cabbage and onion. Stir together until the cabbage and onion are wilted, about 1-2 minutes. Add the previously cooked pork as well, if cooking in batches. Stir well to combine and scrape down the sides of the wok.
- Add green onion. Add the green onion and continue cooking until wilted, another 1-2 minutes.Serve. Transfer to a serving platter. Serve immediately with rice, kimchi, and lettuce wraps. Enjoy!
Video
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