Jeyuk Bokkeum (Korean Spicy Stir-Fried Pork)

About This Recipe

Jeyuk bokkeum is Korea's most beloved weeknight dinner — thinly sliced pork belly marinated briefly in a punchy paste of gochujang, gochugaru, garlic, ginger, soy sauce, and sesame oil, then flash-fried over screaming-high heat with onion, scallion, and a touch of sugar until the edges caramelize into sticky red lacquer. It is the standard 'set meal' at countless workers' lunchboxes (dosirak) and bunsik (Korean fast-food) joints, served with steamed rice, a fried egg, fresh lettuce leaves for wrapping, and a side of kimchi. The trick is sliced pork belly cut very thin (less than 3 mm) so it cooks in 90 seconds and the marinade glazes without burning — frozen pork belly partially thawed is far easier to slice this thin than fresh.

Ingredients

Serves 4

• 600 gpork belly, sliced 3 mm thin (or shoulder, partly frozen for easy slicing)
• 3 tbspgochujang (Korean red pepper paste)
• 2 tbspgochugaru (Korean red pepper flakes)
• 2 tbspsoy sauce
• 1 tbsprice wine (mirin or sake)
• 2 tbspsugar (or honey)
• 6 clovesgarlic, grated
• 1 thumbfresh ginger, grated
• 1 tbsptoasted sesame oil
• 1 largeyellow onion, sliced into thick wedges
• 4spring onions, in 4 cm lengths
• 1 smallgreen chili, sliced (optional, for more heat)
• 2 tbspneutral oil, for cooking
• 1 tbsptoasted sesame seeds, to finish
• steamed rice, lettuce leaves, fried egg, kimchi, to serve

Instructions

1. 1

   Make the marinade

   In a bowl mix gochujang, gochugaru, soy sauce, rice wine, sugar, grated garlic, grated ginger, and sesame oil to a smooth red paste.

2. 2

   Marinate pork

   Add sliced pork to the marinade and toss thoroughly until every piece is coated red. Let stand at room temperature 15 minutes (or refrigerate up to 2 hours).

3. 3

   Heat the pan

   Heat a large skillet, wok, or cast-iron pan over the highest heat for 2 full minutes — it must be screaming hot for proper caramelization. Add neutral oil.

4. 4

   Sear pork

   Add the marinated pork in a single layer (work in 2 batches if needed). Let it sit untouched for 90 seconds to develop a crust, then stir-fry vigorously for 2 minutes until the edges char and the marinade reduces to a sticky glaze.

5. 5

   Add onion

   Push pork to one side. Add onion wedges to the cleared spot. Sear 90 seconds until edges blacken slightly. Then toss everything together.

6. 6

   Finish with scallion and chili

   Add spring onions and sliced green chili (if using). Toss for another 60 seconds — onions and scallions should be just tender, never wilted to mush.

7. 7

   Check seasoning

   Taste — it should be sweet, spicy, garlicky, deeply savory. Adjust with extra splash of soy sauce or pinch of sugar if needed.

8. 8

   Plate

   Tip onto a serving platter. Sprinkle generously with toasted sesame seeds. Serve immediately with a bowl of steamed rice, a fried egg on top, fresh romaine or lettuce leaves for wrapping, and kimchi alongside.

Variations

• •

  Ojingeo jeyuk bokkeum — add 200 g sliced squid alongside the pork for a seafood-pork combo classic at Seoul bars.

• •

  Cheese jeyuk bokkeum — melt sliced mozzarella over the finished pork in the pan, dorm-room style.

• •

  Lettuce wraps (ssam) — wrap small pieces with rice, raw garlic, and ssamjang in lettuce leaves at the table.

Storage

Refrigerates 3 days. Reheat in a hot dry pan to re-crisp the edges — never microwave (it steams and ruins the glaze).

Frequently Asked Questions