Gochujang Stir-Fried Pork Belly (Jeyuk Bokkeum)

Spicy, sweet, and intensely savory, this Korean jeyuk bokkeum features thinly sliced pork belly caramelized in a rich gochujang sauce with crisp onions and scallions.

Ingredients

• 600 g thinly sliced pork belly
• 1 large green onion
• 1 white onion
• 2-3 green chilies
• 2 tbsp gochujang
• 1 tsp chili powder (gochugaru)
• 1 tbsp sliced garlic
• 1 tbsp minced garlic
• 1/2 tsp black pepper powder
• to garnish toasted white sesame seeds

Instructions

1. 1Slice the green onion

   

   Place the large green onion on a wooden cutting board and use a sharp kitchen knife to cut it into thin segments. This will form the aromatic base for the stir-fry.

   Tip: Make sure your knife is sharp to get clean cuts without crushing the green onion.
2. 2Slice the white onion

   

   Take a piece of white onion and slice it into thin strips on a clean cutting board.

   Tip: Cut evenly to ensure the onions cook uniformly.
3. 3Prepare the green chilies

   

   Take the fresh green chilies and carefully slice them lengthwise into thin, long strips. These chilies will add a bright, fresh heat to the rich pork belly.

   Tip: If you prefer less spice, carefully remove the seeds and inner white membranes before slicing the chilies.
4. 4Stir-fry the pork belly

   

   Place the thinly sliced pork belly into a large black pan and begin stir-frying until the meat starts to brown and release its natural fat.

   Tip: Cook over medium-high heat to render the fat properly.
5. 5Add the gochujang sauce

   

   Once the sliced pork belly has cooked to about 80% doneness and released its fat, spoon the thick, dark red gochujang-based sauce over the meat. The sauce should contain the gochujang, chili powder, black pepper, and garlic.

   Tip: Adding the sauce after the pork is mostly cooked prevents the sweet elements of the gochujang from burning in the hot pan.
6. 6Mix the sauce and meat

   

   Use a spatula to quickly toss and mix the red sauce evenly into the pork belly. Stir-fry everything together until the pork is fully cooked and coated in a sticky, caramelized glaze.

   Tip: Keep the ingredients moving continuously in the pan to ensure an even coating and avoid scorching the garlic.
7. 7Add the shredded onion

   

   Add the freshly shredded white onion directly into the pan containing the pork belly and sauce mixture.

   Tip: Mix the onions thoroughly so they absorb the savory flavors.
8. 8Add the green onion and green chili

   

   Scatter the shredded green onion and green chili strips over the top of the simmering pork and vegetable mixture in the pan.

   Tip: Add them towards the end to retain their vibrant color and fresh crunch.
9. 9Stir-fry everything together

   

   Use cooking chopsticks or a spatula to thoroughly toss and stir-fry all the ingredients together, ensuring the vegetables and meat are well coated in the red sauce.

   Tip: Toss continuously to prevent burning and ensure even flavor distribution.
10. 10Garnish and serve

    

    Finish the dish by sprinkling toasted white sesame seeds over the fully cooked, vibrant red stir-fried pork belly before plating.

    Tip: A pinch of sesame seeds adds a nutty aroma and a nice finishing touch.

Storage & Reheating

Burn It Off

Frequently Asked Questions