Korean Spicy Stir-fried Pork (Jeyuk Bokkeum)

A beloved Korean classic featuring tender pork shoulder coated in a vibrant, sweet and spicy sauce with crisp sautéed vegetables.

Ingredients

• 500 g pork shoulder meat
• 1 tbsp cooking wine
• 1 pc bay leaf
• 1 tbsp chili paste (gochujang)
• 2 tbsp chili flakes (gochugaru)
• 1 tbsp soy sauce
• 1 tsp oyster sauce
• 2 tbsp sugar
• 1 tsp black pepper powder
• 1 tbsp corn syrup
• 2 tbsp vegetable oil
• 2 tbsp minced garlic
• 1/2 onion
• 2 stalks green onion
• 0.5 tbsp sesame oil
• to taste toasted sesame seeds

Instructions

1. 1Slice the pork

   

   Take the pork shoulder meat and carefully slice it into thin, uniform pieces. This ensures the meat cooks evenly and quickly when stir-fried.

   Tip: Keep the slices consistent in size for even cooking.
2. 2Blanch the pork

   

   Add the pork pieces to a pan of boiling water along with cooking wine and a bay leaf. Blanch for about 5 minutes to remove impurities, then drain and set the meat aside.

   Tip: Blanching helps ensure a cleaner taste for the final stir-fry.
3. 3Prepare the sauce

   

   In a small bowl, combine the chili paste, chili flakes, soy sauce, oyster sauce, sugar, black pepper, and corn syrup. Stir the mixture thoroughly until well combined.

   Tip: Ensure the sugar and corn syrup are fully incorporated into the pastes.
4. 4Stir-fry pork and garlic

   

   Heat oil in a pan over medium-high heat. Add the blanched pork pieces and stir-fry, then add the minced garlic and cook until fragrant.

   Tip: Ensure the garlic does not burn; add it just as the pork begins to sear.
5. 5Add the sauce

   

   Push the pork to the sides of the pan to create a space in the center. Pour the prepared sauce into the center and stir-fry for a few seconds before tossing to coat the meat.

   Tip: Letting the sauce bubble in the center for a moment helps intensify the flavor.
6. 6Add vegetables

   

   Add the chopped onions and green onion stalks into the pan. Stir-fry everything together until the vegetables are tender and well-coated in the sauce.

   Tip: Add the vegetables toward the end to maintain a bit of crispness.
7. 7Final seasoning

   

   Add a final touch of minced garlic and half a tablespoon of sesame oil to the pan. Stir everything together thoroughly to ensure the aromatic flavors are evenly coated before removing from the heat to serve.

   Tip: Adding the sesame oil at the very end preserves its delicate, nutty aroma.

Storage & Reheating

Burn It Off

Frequently Asked Questions