⏰ Prep Time: 10 m
🍳 Cook Time: 25 m
🍳 Cook Time: 25 m
Korean Spicy Stir-fried Pork (Jeyuk-bokkeum, 제육볶음)
Jeyuk-bokkeum (제육볶음) is one of the most common and beloved meat dishes in Korean cuisine. For me, it’s pure nostalgia—I remember devouring it at my school cafeteria as a teenager. While it’s not as internationally famous as Bulgogi, it’s just as delicious, with a spicy kick that might intimidate first-timers. But if you can handle the heat of Tteokbokki (떡볶이), you’re good to go!👌
Fun fact: it’s one of my French husband’s all-time favorite Korean dishes (he’s officially part of the spice squad now😎🌶).
At a Glance🔍
- Type: Non-vegetarian
- Flavor: Spicy
- Origin: Korean cuisine
- Portions: 2-3 servings
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Ingredients 🥩🧄🧅
- Pork shoulder, neck, or belly: 450g*
- Garlic: 4 cloves
- Spring onion: 3 stalks
- Onion: 1
- Carrot: 2/3 of a large carrot
- (Romaine) Lettuce: 1 stalk, optional
- Sugar: 1 tbsp
- Soy sauce: 3 tbsp
- Fish sauce: 1 tbsp
- Gochujang (Korean chili paste): 3 tbsp
- Gochugaru (Korean chili powder): 2 tbsp **
* Thinly sliced pork belly or neck is usually used, but if you are in the Netherlands (like me), it is hard to find. Just cut larger pieces into bite-sized chunks instead.
** Sadly, Gochugaru isn't available in regular Dutch supermarkets and there is no alternative. I've linked the product I used for you.
Recipe 📓
1. Prep the meat: Cut the pork (450g) into bite-sized pieces.2. Marinate: Place the pork in a bowl and add soy sauce (3 tbsp), fish sauce (1 tbsp), sugar (1 tbsp), gochujang (3 tbsp), and gochugaru (2 tbsp). Mix well and let it marinate while you prep the veggies. This gives the meat time to soak up all that spicy goodness.
4. Start cooking: Heat 1 tsp of cooking oil in a wok over medium-high heat. Stir-fry the marinated pork for 2-3 minutes.
5. Add garlic: Toss in the sliced garlic and fry for another 3 minutes.
6. Add the veggies: Add the carrot, onion, and white parts of the spring onion. Stir-fry everything together. The veggies will release their juices, so you don’t need to stir constantly. Cover the wok with a lid and let it cook, stirring occasionally. If it gets too dry, add 2-3 tbsp of water to prevent burning. Cook until the carrots are soft and the onions are translucent—this took me about 15 minutes, plenty of time to set the table!
7. Finish with spring onion: Remove the wok from the heat and toss in the green parts of the spring onion. The residual heat will cook them to perfection.
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