Korean Spicy Stir-Fried Pork Belly (Jeyuk Bokkeum)
A beloved Korean classic, this spicy stir-fried pork belly is glossy, bold, and perfectly balanced. Tender meat and crisp vegetables are coated in a rich, sweet-and-spicy glaze.
Jeyuk Bokkeum is a staple in Korean homes and eateries, renowned for its addictive combination of fiery gochujang and savory soy. The dish is all about balance: the richness of the pork belly is cut by the heat of the chili powder and the mellow sweetness of honey, creating a dish that demands to be served with plenty of warm rice and fresh lettuce leaves for wrapping.
Ingredients
- 500 g pork belly, thinly sliced
- 3 tbsp soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp cooking wine
- 2 tbsp minced garlic
- 2 tbsp Korean chili paste (gochujang)
- 2 tbsp Korean chili powder (gochugaru)
- 1 tbsp sugar
- 1 tbsp honey
- 1 unit onion
- 2 stalks scallions
- 1 unit fresh chili
- 1 cup cooked white rice
- 2 tbsp shredded seaweed
- to taste white sesame seeds
- as needed fresh lettuce leaves
Instructions
- 1Prepare the spicy stir-fry sauce
In a mixing bowl, combine 3 spoons of soy sauce, 1 spoon of dark soy sauce, 2 spoons of cooking wine, 2 spoons of minced garlic, 2 spoons of Korean spicy sauce, 2 spoons of chili powder, a little sugar, and 1 spoon of honey. Stir the mixture thoroughly until it becomes thick and well-combined.
Tip: The honey helps balance the heat and adds a beautiful glossy sheen to the final dish. - 2Prepare the seaweed rice
Take a bowl of freshly cooked white rice and add a generous portion of shredded seaweed. Use a gloved hand to mix the seaweed and rice together until evenly distributed.
Tip: Wear a food-grade glove to prevent the rice from sticking to your hand and to make mixing easier. - 3Sear the pork belly
Heat a frying pan until hot and add the thin, skinless slices of pork belly. Cook the meat until it changes color and begins to render its fat.
Tip: Ensure the pan is well-heated before adding the pork to get a good initial sear. - 4Sauté the aromatics
Add the shredded onion, sliced scallion, and sliced chili into the pan with the browning pork belly. Stir-fry these ingredients together to release their flavors and aromas into the meat.
Tip: Adding the aromatics after the meat has browned ensures they soften without burning. - 5Add the spicy sauce
Once the vegetables have softened slightly, pour the prepared spicy sauce over the pork belly mixture in the pan.
Tip: Pour the sauce evenly over the entire pan so that every piece of pork and vegetable gets coated. - 6Stir-fry to finish
Continue to stir-fry the pork and vegetables using a spatula, ensuring the sauce is evenly coated across all ingredients. Cook until the pork is fully coated and aromatic.
Tip: Dont overcook the vegetables; they should remain slightly crisp to provide texture.
