Korean Pork Stir Fry (Jeyuk Bokkeum)
Korean jeyuk bokkeum is a tender pork stir fry with vegetables, peanuts, and plenty of spicy, sticky sauce. It’s an easy 20-minute recipe!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/4 cup plum jam (See Note 1)
- 1/4 cup hoisin sauce
- 1/4 cup gochujang paste
- 3 tbsp soy sauce (low sodium, if desired)
- 1 tbsp ginger paste
- 3 cloves garlic (minced)
- 2 tbsp cornstarch
- 1/4 cup rice wine vinegar
- 1.5 lb boneless pork loin chops ( cut into 1/4” strips (See Note 2))
- 1 tbsp cornstarch
- 1 tbsp soy sauce (low sodium, if desired)
- 6 green onions (sliced on diagonal into 1-inch pieces)
- 2 carrots (julienned into strips)
- 1/2 cup dry roasted peanuts
Instructions
- 1
To a medium sized bowl, add plum jam, hoisin, gochujang, soy sauce, ginger and garlic. In a separate small cup or dish, mix together the vinegar and cornstarch to make a slurry, then whisk it into the jam mixture. Set aside.
- 2
Slice the pork into 1/4” strips and toss with tablespoon of cornstarch and soy sauce in a bowl. Set aside for 5 minutes.
- 3
Over high heat, add oil to the wok or skillet and wait a minute for it to get hot. Add pork and toss to cook, stirring to quickly brown on all sides.
- 4
Add the vegetables and cook for 3 minutes, or until tender.
- 5
Add the stir fry sauce and peanuts; Cook for 3 more minutes, stirring frequently, as sauce will thicken.
- 6
Serve as is, or over steamed jasmine rice. Garnish with more peanuts and sliced green onions if desired.