Name: Jeyuk Bokkeum
Prep time: 20 min
Cook time: 15 min
Total time: 55 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 350 g Pork Shoulder, thinly sliced; 2 tbsp Gochujang, for marinade; 1 tbsp Gochugaru, for heat and color; 2 tbsp Soy Sauce, for marinade; 1 tbsp Sesame Oil, for marinade; 1 tbsp Sugar, for sauce balance; 3 clove Garlic, finely minced; 1 tsp Ginger, finely grated; ¾ cup Onion, thinly sliced; 1 cup Cabbage, roughly chopped; ¼ cup Spring Onion Greens, sliced; 1 tbsp Neutral Oil, for stir-frying; 1 tsp Sesame Seeds, lightly toasted

55 mintotal

35 min hands-on20 min hands-off

Prep 20 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Spicy

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Method

Mix the gochujang, gochugaru, soy sauce, sesame oil, sugar, garlic, and ginger into a thick marinade.
Add the sliced pork and mix until every piece is well coated. Rest for the marinating time.
Heat the neutral oil in a wide pan over medium-high heat.
Add the marinated pork in a loose layer and stir-fry until the edges begin to brown.
Add the onion and cabbage, then continue cooking until the pork is fully cooked and the vegetables soften slightly.
Keep tossing so the sauce thickens and coats the pork instead of burning on the pan.
Finish with spring onion greens and sesame seeds.
Serve hot while the pork is glossy and juicy.

How to tell it's done

The pork should be fully cooked, lightly charred at the edges, and coated in a thick spicy sauce.

Getting it right

Tip

Slice the pork thinly so it cooks quickly before the chili marinade becomes too dark.

What to serve it with

Serve with steamed rice, lettuce leaves, and cucumber slices for a balanced meal.

Substitutions

Use Pork Belly instead of Pork Shoulder for a richer version, but cook until the fat renders properly.
Use Boneless Chicken for a chicken variation, though the flavor will shift away from the classic pork version.
Gochujang and soy sauce may contain wheat and soy, so keep allergen checks active.

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Ingredients