Spicy Korean Stir-Fried Pork Belly (Jeyuk Bokkeum)

A quintessential Korean soul food featuring thinly sliced pork belly glazed in a bold, glossy gochujang sauce and stir-fried with crisp garden vegetables.

Ingredients

• 500 g thinly sliced pork belly
• 2 tbsp gochujang
• 1 tbsp soy sauce
• 1.5 tbsp sugar
• 1 tbsp minced garlic
• 12 white onion
• 1 carrot
• 3–4 shiitake mushrooms
• 2 green onions
• to taste toasted sesame seeds
• optional lettuce and perilla leaves for wrapping

Instructions

1. 1Season the pork belly

   

   Place the thinly sliced pork belly into a large mixing bowl. Add the gochujang (Korean red chili paste), soy sauce, sugar, and minced garlic directly onto the meat to begin the seasoning process.

   Tip: Thinly sliced pork belly is ideal as it absorbs the flavors of the marinade much faster and stays tender during stir-frying.
2. 2Marinate the pork belly

   

   Once the seasonings are added, wear a glove to mix the meat and sauce thoroughly by hand until every slice is evenly and deeply coated. This manual mixing ensures the flavors penetrate the pork effectively before the cooking process begins.

   Tip: Mixing by hand is the best way to ensure the marinade reaches every fold of the thinly sliced meat for maximum flavor.
3. 3Prepare the vegetables

   

   While the meat marinates, slice the fresh shiitake mushrooms and carrots into thin, uniform pieces. This ensures they cook evenly and match the texture of the sliced pork.

   Tip: Removing the stems from shiitake mushrooms makes them easier to slice and more pleasant to eat in a stir-fry.
4. 4Prep the vegetables

   

   Prepare the aromatics while the meat is marinating. Slice the white onions and green onions into thin, uniform strips. These vegetables provide a natural sweetness and aromatic crunch that balances the spicy pork.

   Tip: Try to keep your onion slices a similar width so they cook at the same rate when added to the high-heat stir-fry.
5. 5Sear the marinated pork

   

   Heat a flat cooking pan or griddle and add the marinated pork belly. Spread the meat out across the surface to ensure even contact with the heat for a good sear.

   Tip: Let the pan get hot before adding the meat to get a nice char, but keep an eye on it as the sugar in the marinade can burn quickly.
6. 6Combine meat and vegetables

   

   Once the pork belly is partially cooked and has released some of its fat, add the sliced onions, carrots, and shiitake mushrooms to the pan. Stir everything together so the vegetables can absorb the savory pork juices.

   Tip: Adding the vegetables later prevents them from becoming too mushy while the meat finishes cooking.
7. 7Stir-fry the pork and vegetables

   

   Toss everything together over medium-high heat using two spatulas. Continue stir-frying until the pork is fully cooked through and the vegetables have reached a tender-crisp texture. Ensure the sauce is well-distributed and bubbling.

   Tip: Because the marinade contains sugar, it can burn quickly. Keep the ingredients moving constantly with your spatulas to prevent sticking.
8. 8Garnish with sesame seeds

   

   Once the pork and vegetables are fully cooked and the sauce has thickened, sprinkle a generous amount of toasted sesame seeds over the dish. This adds a nutty aroma and a professional finish to the spicy stir-fry.

   Tip: For the best flavor, lightly crush some of the sesame seeds between your fingers as you sprinkle them to release more natural oils.

Storage and Reheating

Burn It Off

Frequently Asked Questions