Korean Spicy Stir-Fried Pork (Jeyuk Bokkeum)
Transform standard pork strips with this classic Korean spicy paste stir-fry. Sizzling pork, sweet purple onions, and a deeply savory gochujang glaze make for a perfect quick dinner.
Known as Jeyuk Bokkeum in Korea, this spicy stir-fried pork is a beloved staple of home cooking and casual dining. The secret lies in a well-balanced sauce that harmonizes the fierce heat of gochujang with the sweetness of sugar and aromatics. It is fast, intensely flavorful, and naturally pairs perfectly with a bowl of steamed rice.
Ingredients
- 500 g pork shoulder or belly slices
- 1/2 purple onion
- 3 cloves garlic
- 1 large scallion
- 2 tbsp Korean gochujang (chili paste)
- 1 tbsp light soy sauce
- 1 tbsp cooking wine
- 1 tsp sugar
- 1/4 tsp black pepper
- 1 tbsp oyster sauce
- 1 tbsp cooking oil
- optional chili powder
- optional toasted sesame seeds
Instructions
- 1Prepare the spicy sauce base
In a small mixing bowl, combine a large spoonful of Korean gochujang (chili paste) with a spoonful of light soy sauce. This forms the flavorful, savory-sweet foundation for the stir-fry.
Tip: If you prefer more heat, add a little extra gochujang or a pinch of red pepper flakes to the base. - 2Season the sauce
Add cooking wine, a dash of sugar, black pepper, and oyster sauce to the gochujang mixture in the bowl. These ingredients will balance the heat of the chili paste with deep, savory notes.
Tip: Ensure the sugar is well-incorporated into the thick paste for a balanced sauce. - 3Combine the sauce
Using a spoon, thoroughly stir all the sauce ingredients together until they are well combined into a smooth, uniform consistency.
Tip: Stir until the sugar and gochujang are fully blended to avoid uneven seasoning in the pan. - 4Slice the purple onion
On a wooden cutting board, use a sharp kitchen knife to carefully slice the purple onion into thin, uniform strips.
Tip: Keep your fingertips tucked under while slicing to ensure safety. - 5Prepare the scallions
Place the scallion on the wooden cutting board and slice it into thin, even rounds. These will be used for aromatics and garnishing.
Tip: Use the light green and white parts of the scallion for stir-frying and the dark green parts for garnish. - 6Start the stir-fry
Heat a frying pan and add a splash of oil. Once hot, add the pork slices along with the sliced purple onion and chopped garlic to begin the stir-frying process.
Tip: Ensure the pan is hot before adding the ingredients to get a nice sear on the pork. - 7Add the spicy sauce
Pour the prepared spicy Korean sauce directly over the pork and onions in the pan. Stir-fry everything thoroughly until the meat is fully cooked through and evenly coated in the rich, glossy sauce.
Tip: Ensure your pan is hot before adding the sauce to allow it to caramelize slightly against the meat. - 8Add extra chili powder
For an extra kick of heat, sprinkle additional chili powder over the pork and onions while they continue to stir-fry. Toss the mixture well to distribute the spice evenly throughout the dish.
Tip: Adjust the amount of chili powder based on your personal spice preference. - 9Garnish with scallions
Finally, add the sliced scallions into the pan. Stir-fry for just a few moments longer until the scallions are slightly wilted but still vibrant, then remove from heat and serve.
Tip: Adding the scallions at the very end keeps them fresh and flavorful.
