Jeyuk Bokkeum: Spicy Stir-Fried Pork (제육볶음)
Jeyuk bokkeum is bulgogi’s hot cousin. No really, it’s one of Korea’s spiciest dishes.
Terrible dad joke’s aside, jeyuk bokkeum is one of the most popular dishes in Korea. In composition it’s very similar to bulgogi: thinly sliced meat, green onions, garlic, carrots, soy sauce, onions. The one big difference? Spice level. Jeyuk bokkeum is filled with spicy peppers: Fresh spicy peppers, dry pepper flakes, and red pepper paste. If you can handle the spice, get ready for one of the most delicious dishes Korea has to offer. Let’s get started.
# Preparing Jeyuk Bokkeum Ingredients:
1. Slice 400g of pork belly or neck thinly.
2. Cut 1 leek into thick slices and put to the side.
3. Peel 1 white onion, cut in half, quarters, slices, and then chop up into about half inch squares. Put to the side.
4. Cut off between a third and a half of a cabbage, and chop into bite sized pieces. Put to the side.
5. Slice 1 carrot into thin slices, and cut the slices in half. Put to the side.
# Preparing Jeyuk Bokkeum Sauce:
1. In a small bowl add 2 Tbs soy sauce, 1 Tbs oyster sauce, 2 Tbs corn syrup, 1 Tbs mirim, a sprinkle of black pepper, 4 cloves of minced garlic, 1 1/2 Tbs gochugaru, and 1 heaping Tbs gochujang.
2. Mix well. If you want it more sweet you can add an extra half Tbs of corn syrup.
# Cooking Jeyuk Bokkeum:
1. Oil a large deep pan on medium high and add your 400g of pork.
2. When the pork begins to brown add 1 1/2 Tbs sugar, and mix well.
3. When the pork is fully browned add your sauce and mix it well.
4. When the sauce is combined, add your cabbage and carrots, and mix well.
5. When the cabbage is almost soft add the rest of your vegetables, and mix well.
6. When the pork is fully cooked place on a large plate and pour your sauce on top.
7. Sprinkle the dish with toasted sesame seeds and get a bowl of white rice – you’re ready to eat!