Classic Korean Spicy Stir-Fried Pork (Jeyuk Bokkeum)

A classic Korean rice-accompaniment featuring tender sliced pork in a rich red chili sauce, tossed with crisp onions, scallions, and savory gochujang paste.

Ingredients

• 1 tbsp fine chili powder
• 1 tbsp coarse chili powder
• 1 tbsp Korean chili paste (gochujang)
• 2 tbsp light soy sauce
• 1 tbsp white sugar
• 1 tbsp minced garlic
• 1 tbsp oyster sauce
• 1 tsp salt
• 1 tsp MSG
• 1 tsp black pepper
• 500 g pork shoulder
• 2 tbsp cooking oil
• 1 cup large scallion sections
• 1 onion
• 1 carrot
• 2 chili peppers
• 1 tsp sesame oil
• to taste perilla leaves or lettuce for wrapping

Instructions

1. 1Prepare the Flavorful Sauce

   

   Add fine chili powder, coarse chili powder, Korean chili paste, light soy sauce, white sugar, minced garlic, oyster sauce, salt, MSG, and black pepper into a small metal pot to create the rich base sauce.

   Tip: Make sure to measure the chili powders and gochujang carefully to get that classic balance of heat and sweetness.
2. 2Mix the Sauce

   

   Pour a little water into the pot with the seasonings and mix the ingredients evenly using a spoon to combine everything into a smooth sauce mixture.

   Tip: Adding a splash of water helps dissolve the sugar and distribute the thick Korean chili paste smoothly.
3. 3Heat Oil in Pan

   

   Pour base cooking oil into a heated black frying pan on the stove to prepare for stir-frying the pork.

   Tip: Heat the pan properly before adding the oil to ensure a non-stick cooking surface.
4. 4Stir-Fry and Dry the Pork

   

   Add sliced pork pieces into the oiled frying pan and begin stir-frying. Continue cooking until the moisture released by the pork completely dries up to eliminate any gamey taste.

   Tip: You can use pork shoulder, pork belly, or front leg depending on your preference.
5. 5Infuse with Scallions

   

   Add plenty of chopped large scallion sections into the pan with the cooked pork and stir-fry to release their fragrant aroma.

   Tip: Large scallion sections provide an amazing aroma and flavor depth as they caramelize slightly with the pork fat.
6. 6Coat with Sauce and Vegetables

   

   Pour the prepared red sauce mixture over the pork and scallions, then add sliced onions and carrots, tossing everything thoroughly so the sauce evenly coats all ingredients.

   Tip: Toss thoroughly so the rich sauce evenly coats every piece of meat and vegetable.
7. 7Add Onions and Carrots

   

   Add the sliced onions and carrots into the pan with the pork, and stir-fry everything together until the vegetables begin to soften and are well coated in the sauce.

   Tip: Cut the vegetables into even slices so they cook uniformly.
8. 8Finish with Peppers and Sesame Oil

   

   Add the sliced green and red chili pepper segments along with a drizzle of sesame oil into the pan, stir-frying for a few more moments to blend the aromas before serving.

   Tip: Add the sesame oil at the very end to preserve its fragrant aroma.

Storage & Reheating

Burn It Off

Frequently Asked Questions