Beginner
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditional
30 min3420 kcal
Dairy-free🌶️🌶️
Jeyuk-bokkeum (Spicy Pork Stir-fry)
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.
Source
Recipe by Korean home kitchens · 🏠 Home cook
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.
Watch it being made · 3 videos
⏱ 30 min🍽 3 servings🔥 450 kcal🇰🇷 South Korea🌶️🌶️
Dairy-free
Steps
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.
💡 Tips
- 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.
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