Jaeyuk Bokkeum (Spicy Pork Stir Fry)

I was craving something spicy so I thought of a popular Korean dish called jaeyuk bokkeum (spicy pork stir fry). I reluctantly obliged (only wanting to post a new recipe for the site) but didn’t look forward to handling the huge chunks of pork (I made about 5 lbs worth ). Actually, this recipe calls for a few hours of marination as well so I made a big batch to hold us over a few days. Similar to bulgogi (thinly sliced, marinated beef strips), it is better to marinate the meat longer to achieve its maximum flavor potential. Anyways, this dish can get quite spicy, but you can tone it down by tweaking the amount of chili pepper and paste you put into it.  Also, you can wrap the cooked meat with lettuce varieties like red leaf, perilla, and cabbage leaves; or just eat it the way I do which is with plain rice.

Ingredients: Makes 4 servings

  • 3 lbs pork shoulder (pork loin is fine), thinly sliced
  • 1 yellow onion, cut into strips
  • 4 scallion/green onion, cut into strips
  • 2 tbsp gochugaru (Korean red pepper flakes)
  • 3 tbsp gochujang (Korean red pepper paste)
  • 2 tbsp brown sugar
  • 3 tbsp soy sauce
  • 2 tbsp sesame oil
  • 6 garlic cloves, finely minced
  • 1 tbsp cooking wine (or Mirin; optional)
  • 1/2 Fuji apple (or pear), grated
  • 1 tsp sesame seeds

Directions:

1. To get extra-thin slices, place pork shoulder in the freezer for 30~40 minutes. Slice as thin as possible into 2 to 3-inch pieces.
2. In a large mixing bowl (the pork will be added later), add the gochujang (red pepper paste), gochugaru (red pepper flakes), brown sugar, sesame oil, and sliced vegetables. In a food processor, bring together the soy sauce, garlic gloves, and apple slices and pulse until a runny consistency. Add to the mixing bowl and combine with ingredients.
3. Add the slices of pork and coat well. Cover and marinate in the refrigerator at least 1 hour; the longer, the better.
4. In a non-stick frying pan, cooked desired amount on medium-high heat for about 10 minutes or until pork pieces are slightly charred/burned. (1 tbsp olive oil is optional)
5. Garnish with roasted sesame seeds and serve hot with rice.

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