Jeyuk Bokkeum – Spicy Stir-fried Pork
I have to say that this is hands down - my favorite Jeyuk Bokkeum recipe for now!
We saw the original recipe from Cookpia (she’s great!) – we tried it out, and fell in love with it!
The flavor reminds me of Jeyuk Bokkeum that you’ll find at Kisah-Sikdang (기사식당), which are mom & pop shops that are popular among taxi drivers in Korea.
These Kisah Sikdangs offer a different lunch set everyday, at very affordable prices. (I love them!)
And this recipe brings out that exact flavor!
Cooking notes for Jeyuk Bokkeum
Today, we’ll use two types of pork: Samgyeopsal (삼겹살) which is the Korean name for thinly sliced Pork Belly.
And "Ap-dari-sal" (돼지 앞다리살) which is the Korean term for thinly sliced Pork Shoulder .
You’ll find both cuts at larger Korean markets. If you have any trouble finding it, ask an employee and point to the Korean text.
If you can only find one – no worries, just use what you got!
I highly recommend adding in the 2T of chopped chili peppers – don’t skip it. The chili peppers remove the porky smell from the meat, while adding a layer of spice.
Many people have asked us about maesil (we use Hong Ssang Ri's Maesil). For substitution, I would recommend using 2T of pineapple juice – it offers a similar tart and slightly sweet flavor.
Allow the meat to soak in the marinade for at least 30 minutes.
What the best way to Jeyuk Bokkeum?
Make some rice on the side. And wash some fresh lettuce leaves.
Scoop some rice and the Jeyuk Bokkeum onto a big piece of lettuce...
(Of course, if you got Ssamjjang, dab some of that onto the lettuce wrap as well!)
Then fit all of it into your mouth -- and enjoy life!
This weekend, I want you to try this at home! If you do, tag us on IG.
We enjoy flipping through your pics in the morning 😉
(P.s. If you’re cooking alone, don’t get bored. Consider listening to our latest podcast episode while you cook!)
Ingredients
Fresh Ingredients
- 300 grams Samgyeopsal (Thinly Sliced Pork Belly) spelled 삼겹살 in Korean
- 300 gram Thinly Sliced Picnic Shoulder (or other thin lean pork cuts) spelled 앞다리살 in Korean
- ½ Onion
- 1 stalk Spring Onion (forearm length piece)
Jeyuk Stir-Fry Sauce
- 2 Tablespoons Gochugaru Flakes
- 2 Tablespoons Gochujang Paste
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Maesil Extract
- 2 Tablespoons Mirin
- 2 Tablespoons Sugar
- 2 Tablespoons Minced Garlic
- 2 Tablespoons Cheongyang Chili Pepper (Or use Jalepeno)
Garnish
- Few shakes Sesame Seeds
Instructions
Prep Fresh Ingredients
- Cut Samgyeopsal Pork Belly (300g) into small bite-sized rectangles. Then cut the slices of Pork Picnic Shoulder (300g) into smaller pieces as well.
- Next, Cut ½ an onion into thin slices. Then, cut 1 stalk of spring onion (forearm length piece) into thin slices.
- Then finely chop ½ Cheongyang Chili Pepper and set aside 2 Tablespoons worth (we'll use this chopped chili for the Jeyuk Sauce)
Make "222" Jeyuk Sauce
- Take out a mixing bowl. Place in Gochugaru Flakes (2 Tablespoons), Gochujang Paste (2 Tablespoons), Soy Sauce (2 Tablespoons), Maesil Extract (2 Tablespoons), Mirin (2 Tablespoons), Sugar (2 Tablespoons), Minced Garlic (2 Tablespoons), Chopped Cheongyang Chili Peppers (2 Tablespoons).
Marinate for 30 mins
- Place the pork pieces into a mixing bowl. Pour-in all of the jeyuk sauce. Place-on kitchen gloves and toss the pork pieces into the spicy marinade.
- Then let it marinate for 30 minutes.
Cook Jeyuk Bokkeum
- After 30 minutes of marinating... let's cook. Place some oil into a frying pan. Once the oil is hot, add in the onion and spring onion slices. Stir-fry for a few minutes or until the onion starts to sweat.
- Then add in the marinated pork. Use two wooden utensils and gently toss the meat around in the pan, so all the pieces can evenly cook.
- Cook and stir-fry for 3-5 minutes on medium-high heat - or until the meat pieces are fully cooked through. Turn off heat, once meat is ready.
- Optional: Grind up sesame seeds in a mortar & pestle. Use it as garnish - a few pinches. (Or you can simply add a few shakes of whole sesame seeds.)
- Eat the Jeyuk Bokkeum with fresh lettuce or a bowl of rice.
- Enjoy ya'll - this one is super delicious!
Andrea says
very nice, good ratio cooking. slice my own meat. delicious serving suggestions. My german mom is shaking her head on this one. Say's I'm gonna burn out my taste buds.
Ashley says
Thank you, Daniel! If I miss the crunchy cabbage, can I slice it thinly and mix it into the pan with the pork? Should I add it first? The marinade was really easy and delicious! I added 1 tablespoon of minced ginger and it tasted very bright!
Michelle says
I’ve made jeyuk bokkeum many times at home but your recipe is the best! My husband says it’s better than the one served at our favorite Korean restaurant in Irvine. It’s also so easy!! Just needed 1 measuring spoon!
Dan-yul says
Glad you're enjoying it Michelle... this is our go-to recipe for Jeyuk as well 😉 P.s. I miss Irvine!! (reminds me of high school days at Irvine Spectrum heh)