Korean Spicy Pork / Jeyuk Bokkeum
In a life-or-death situation where I had to rank my all-time favorite cuisines, Korean food would absolutely be in the top two. Now, back when I first started cooking in my late teens, I found myself constantly drawn to bold, punchy Korean flavors, spicy, savory, a little sweet, and always comforting. I leaned hard into
- Prep time
- 40 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lb Pork Shoulder or Pork Belly
- 1 Onion
- 6 Green Onion
- 1 tbsp Oil, For Frying
- 1/4 cup Gochujang
- 1 tbsp Coarse Gochugaru
- 1 tbsp Minced Garlic
- 1/2 tbsp Grated Ginger
- 1 tbsp Soy Sauce
- 1 tbsp Corn Syrup or Honey
- 1 tbsp Mirin
- 1 tbsp Sesame Oil
- Sesame Seeds
Instructions
- 1
Prep work:
- 2
Cut the onion into strips along the grain. Cut green onions into 2" pieces
- 3
Freeze pork shoulder 1-2 hours before slicing to help firm up the meat. Thinly slice
- 4
Marinade:
- 5
Add the thinly sliced pork to a big mixing bowl. Add half the onion and green onion into the marinade and save the other half for later
- 6
Marinate the pork with gochujang, gochugaru, minced garlic, grated ginger, soy sauce, honey, mirin, and sesame oil
- 7
Mix well, making sure that all the ingredients are evenly distributed, and let the pork marinate in the fridge for a minimum of an hour, but overnight is best
- 8
Cooking the Spicy Pork:
- 9
To a large pan on high heat, add a tablespoon of oil
- 10
Add the marinated pork to the pan, ensuring it is not overcrowded. Allow the pork to caramelize slightly before moving it around
- 11
Then, stir-fry the pork for 5-6 minutes, or until it is mostly cooked through. Towards the end, add the remaining onion and green onions and toss to combine. Cook for another 1-2 minutes, or until the pork is cooked through
- 12
Serve:
- 13
Garnish with sesame seeds and serve with rice or with ssam. Enjoy!