Korean Spicy Stir-Fried Pork Belly (Jeyuk Bokkeum)

This classic Korean spicy pork belly features thick, skin-on slices pan-fried until crispy, then tossed in a deeply savory and smoky gochujang sauce. It's the perfect balance of sweet, spicy, and chewy.

Ingredients

• 500 g pork belly (thickly sliced, skin-on)
• 2 tbsp soy sauce
• 2 tbsp gochujang (Korean red chili paste)
• 1 tbsp corn syrup
• 1 tbsp green plum syrup (maesil-cheong)
• 2 tbsp white sugar
• 1/2 tsp beef bouillon powder
• 1 tsp pure black pepper powder
• 1 pinch MSG
• 1/2 white onion (sliced)
• 1 green onion (roll-cut)
• 2 green chili peppers (sliced)
• 3 cloves garlic (sliced)
• 1 tbsp white sesame seeds (toasted)

Instructions

1. 1Slice the pork belly

   

   Place the raw pork belly on a cutting board and cut it into thick slices. Keeping the skin on is highly recommended, as it will provide a delicious chewy texture once cooked.

   Tip: Cut the pork belly into uniform thicknesses so they cook evenly in the pan.
2. 2Pan-fry the pork belly

   

   Place the pork belly slices into a heated pan and fry them until they turn slightly golden brown and transparent. Cook them slightly well-done to render out the excess fat, making the texture chewy rather than greasy.

   Tip: If too much pork fat renders out into the pan, carefully pour some out, leaving just enough to stir-fry the remaining ingredients later.
3. 3Start the sauce base

   

   While the meat is cooking, begin mixing the sweet and spicy sauce. Start by pouring two spoonfuls of soy sauce into a clear glass bowl.

   Tip: Mixing the sauce in a separate bowl ensures the flavors meld perfectly before they hit the hot pan.
4. 4Add chili paste

   

   Spoon two spoonfuls of thick red chili paste into the bowl with the soy sauce. This paste will deliver the essential smoky and spicy flavor the dish is known for.

   Tip: Be sure to scoop generous spoonfuls if you prefer a deeper, spicier flavor profile.
5. 5Pour in corn syrup

   

   Pour clear corn syrup into the sauce mixture. The corn syrup will provide sweetness and give the final stir-fry a beautiful, appetizing glaze.

   Tip: The syrup helps the sauce cling to the pork belly slices during the final stir-fry.
6. 6Sweeten with sugar

   

   Add two spoonfuls of white sugar to the bowl. Along with the syrup, the sugar balances the savory and spicy elements, achieving the perfect sweet and spicy taste.

   Tip: Mix the sauce thoroughly at this stage so the sugar grains begin to dissolve into the liquids.
7. 7Add black pepper to the sauce

   

   Add a generous amount of pure black pepper powder to the bowl containing the mixed sauce ingredients. This adds a necessary spicy, aromatic kick that complements the Korean-style seasonings.

   Tip: Using authentic Korean black pepper powder provides the best flavor profile for this dish.
8. 8Mix the sauce thoroughly

   

   Use a spoon to stir the sauce mixture in the glass bowl until all ingredients—soy sauce, chili paste, corn syrup, green plum syrup, MSG, white sugar, beef bouillon, and black pepper—are well combined into a smooth, dark red consistency.

   Tip: Ensure the sugar and powders are fully dissolved into the liquid base for a uniform taste.
9. 9Plate the crispy pork belly

   

   Once the pork belly slices are fried to a golden-brown, crispy, and transparent state, remove them from the pan using tongs and transfer them onto a clean white plate. This ensures the meat maintains its chewy texture and prevents it from becoming too greasy or hard.

   Tip: Dont overcook the meat at this stage, as it will be stir-fried again later with the sauce.
10. 10Sauté the aromatics

    

    After pouring out excess lard from the pan used to fry the meat, add the prepared sliced green chilies, onions, and garlic into the hot oil. These aromatics will build the base flavor for the final stir-fry.

    Tip: Keep the heat medium to avoid burning the garlic while releasing the fragrance.
11. 11Stir-fry the vegetables

    

    Continuously stir the onions, garlic, and green chilies in the pan using a wooden spoon. Sauté them for approximately 30 seconds until they are fragrant and slightly softened before adding the sauce.

    Tip: Stirring constantly ensures even cooking and prevents the ingredients from sticking to the pan.
12. 12Add the sauce to the pan

    

    Pour the previously mixed red chili sauce from the glass bowl directly into the pan over the sautéed vegetables. Stir to combine and begin heating the sauce before re-introducing the pork belly.

    Tip: Reduce the heat slightly to let the sauce simmer and develop that essential smoky, slightly burnt flavor from the chili paste.
13. 13Combine meat and sauce

    

    Add the previously pan-fried pork belly slices into the pan containing the sautéed vegetables and bubbling spicy sauce. Stir well to ensure the pork is thoroughly incorporated with the base aromatics and sauce.

    Tip: Ensure the pan is on medium-high heat so the sauce bubbles actively when the meat is added, allowing the flavors to meld quickly.
14. 14Stir-fry until coated

    

    Continue to stir-fry the pork belly and vegetables together over medium-high heat using wooden chopsticks or a spatula. Cook until every piece is evenly and thoroughly coated in the thickened, glossy red sauce.

    Tip: Stir continuously to prevent the sauce from burning while ensuring the pork belly absorbs the smoky, spicy flavor of the chili paste.
15. 15Garnish and finish

    

    Once the pork belly and vegetables are well-coated and the sauce has reduced to a perfect consistency, remove from the heat. Sprinkle a generous amount of white sesame seeds over the dish before serving.

    Tip: The sesame seeds add a pleasant nutty crunch that complements the chewy texture of the pork belly.

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