Jeyuk Bokkeum - Spicy Korean Stir-Fried Pork

4.64 from 11 votes

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)

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)

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).

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.

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!