Jeyuk-bokkeum (Spicy Pork Stir-fry)

Name: Jeyuk-bokkeum (Spicy Pork Stir-fry)
Total time: 30 min
Yield: 3
Cuisine: Korean
Ingredients: 500 g Pork shoulder or belly, thinly sliced; 2 tbsp Gochujang; 1 tbsp Gochugaru (Korean chili flakes); 1 tbsp each Soy sauce, sugar, mirin; 1 tbsp / 1 tsp Garlic, minced, and grated ginger; 1 Onion, sliced; 2 stalks Spring onion, in long pieces; to finish Sesame oil and toasted sesame seeds

Thin pork stir-fried hard and fast in a sweet-spicy gochujang sauce with onion — the workhorse lunch of Korean home cooking and diners alike.

المصدر

الوصفة من Korean home kitchens · 🏠 طبخ منزلي

Korean home-style / 한국 가정식 — Jeyuk-bokkeum is a stir-fry (bokkeum) of thinly sliced pork in a gochujang-based sauce, closely related to spicy dwaeji-bulgogi. It is a staple of everyday home cooking and of Korean baekban (set-meal) diners.

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⏱ 30 دقيقة🍽 3 حصة🔥 450 سعرة🇰🇷 كوريا الجنوبية🌶️🌶️

خالٍ من الألبان

المكوّنات

الحصص

🛒 شراء المكونات

استُبعدت أساسيات المؤن — فقط ما تحتاج للخروج لشرائه.

★ تشير إلى مكوّن تصفه الوصفة بأنه يصعب إيجاده أو لا بديل له.

الخطوات

Combine the gochujang, gochugaru, soy, sugar, mirin, garlic and ginger into a marinade.
Toss the sliced pork through the marinade and let it sit 15–20 minutes.
Heat a splash of oil in a wide pan over high heat and add the pork in a single layer, letting it sear before you stir.
💡 Keep the heat high — gochujang scorches, so stir once it's hot and don't let it sit still too long.
When the pork is almost cooked, add the onion and spring onion and stir-fry until they soften slightly but keep some bite.
Finish with sesame oil and sesame seeds, and serve hot over rice, ideally with a lettuce wrap.

💡 نصائح

A high, hard sear caramelizes the sugar and gives that smoky diner flavor — a crowded, cool pan just stews.
Belly gives a richer result, shoulder a leaner one — both are traditional.
Leftovers make a great filling for kimbap or a rice-and-egg bowl.