Jeyuk Bokkeum (Korean Spicy Pork Stir-Fry)
User Reviews
5
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Prep Time
55 mins
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Cook Time
10 mins
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Total Time
1 hr 5 mins
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Servings
4 to 5
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Calories
941 kcal
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Course
Main Course
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Cuisine
Korean
Jeyuk Bokkeum (Korean Spicy Pork Stir-Fry)
Description
Jeyuk Bokkeum (Korean Spicy Pork Stir-Fry) uses thin slices of pork belly marinated in a flavorful blend of Korean chili paste, soy sauce, sugar, garlic, ginger, rice wine, and chili flakes, balanced with sweetness from apple and onion purees. This marinade tenderizes the meat and layers it with a complex spicy and savory profile.
The dish incorporates vegetables like perilla leaves, sliced onion, carrot, and cabbage, added to the stir-fry alongside softened Korean rice cakes. Cooking the mixture over high heat, then medium, allows the pork to cook thoroughly while the vegetables soften and retain some crunch, and the rice cakes add a chewy contrast. The result is a harmonious medley of textures and deep spicy-savory flavors.
Typically served with steamed rice, this dish is well suited for hearty meals. Marinating the pork longer deepens the flavor and tenderness, and soaking the rice cakes helps ensure the right texture. The balance of spicy, sweet, and savory elements illustrates classic Korean flavor layering in a single pan.
Ingredients
Meat
- 800 g pork belly Samgyeopsal, Korean, slices
Korean Spicy Pork Marinades (mix these in a blender or food processor)
- 4 Tbsp gochujang (korean chili paste)
- 2 1/2 Tbsp soy sauce
- 1 1/2 Tbsp sugar , I used raw sugar
- 1 Tbsp ginger minced
- 1 Tbsp garlic minced
- 2 Tbsp rice wine
- 1 tsp gochugaru (korean chili flakes)
- 60 g red apple (2.1 ounces), Fuji, Royal Gala and Pink lady is suitable for this
- 60 g brown onion (2.1 ounces)
- 4 prinkles black pepper ground
Vegetables and Others
- 10 leaves perilla leaves , cut into strips
- 90 g onion (3.2 ounces), thinly sliced
- 100 g carrot 3.5 ounces), thinly sliced
- 180 g cabbage (6.3 ounces), thinly sliced
- 110 g Korean rice cakes (3.9 ounces), separated (if they are stuck to each other) and soaked in warm water for 10 to 20 mins to soften
- Some neutral cooking oil generic cooking oil
Instructions
- Put the meat in a big bowl and add the marinades. Mix them well. Marinate the meat for at least 30 mins. (I marinated my meat overnight to deepen the flavour and tenderness. Refrigerate until needed.)
- Separate the rice cakes (if they are stuck to each other). If they were kept in the fridge, soak them in warm/hot water for 10 to 20 mins to soften.
- Heat the wok on high heat and add some oil. Add all the prepared ingredients together and stir them occasionally. Reduce the heat to medium half way through.
- Once all ingredients are cooked serve them with some steamed rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 5
Amount Per Serving
Calories 941 kcal
% Daily Value*
| Calories | 941kcal | 47% |
| Carbohydrates | 25g | 8% |
| Protein | 17g | 34% |
| Fat | 85g | 131% |
| Saturated Fat | 30g | 150% |
| Cholesterol | 115mg | 38% |
| Sodium | 604mg | 25% |
| Potassium | 565mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 3540IU | 71% |
| Vitamin C | 20.3mg | 23% |
| Calcium | 45mg | 5% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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