Korean Pork Stir Fry (Jeyuk Bokkeum)
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
580 kcal
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Course
Main Course
Korean Pork Stir Fry (Jeyuk Bokkeum)
Description
This Korean Pork Stir Fry, Jeyuk Bokkeum, starts with thin strips of boneless pork loin coated lightly with cornstarch and soy sauce, which helps achieve a quick sear with a slight crust. The stirring sauce combines plum jam for sweetness, hoisin for depth, gochujang for heat, soy sauce, minced garlic and ginger for aromatic notes, with a cornstarch slurry and rice wine vinegar to thicken and balance the flavors.
Cooked over high heat, the pork quickly browns before vegetables such as julienned carrots and sliced green onions are added for color and texture. Dry roasted peanuts finish the dish with a crunchy contrast. The sauce intensifies during cooking to coat the ingredients, resulting in a sticky, well-balanced profile of sweet, spicy, and savory elements.
This stir fry can be enjoyed as a standalone dish or served on steamed jasmine rice for a filling meal. Additional green onion slices or peanuts can be sprinkled on top for garnish and texture.
The recipe notes suggest using any boneless pork cut preferred, including tenderloin or shoulder, or even pork belly, allowing some flexibility. Smucker’s red plum jam is recommended for an authentic flavor balance in the sauce.
Ingredients
Sauce
- 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
Pork Stir Fry
- 1.5 lb pork loin chops cut into 1/4” strips (See Note 2, boneless
- 1 tbsp cornstarch
- 1 tbsp soy sauce low sodium, if desired
- 6 green onions sliced on diagonal into 1-inch pieces
- 2 carrot julienned into strips
- 1/2 cup peanuts dry roasted
Instructions
Sauce
- 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.
Pork
- Slice the pork into 1/4” strips and toss with tablespoon of cornstarch and soy sauce in a bowl. Set aside for 5 minutes.
Cook
- 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.
- Add the vegetables and cook for 3 minutes, or until tender.
- Add the stir fry sauce and peanuts; Cook for 3 more minutes, stirring frequently, as sauce will thicken.
- Serve as is, or over steamed jasmine rice. Garnish with more peanuts and sliced green onions if desired.
Notes
- Smucker’s red plum jam works well in the sauce for authentic sweetness.
- You may substitute any boneless pork such as tenderloin, shoulder, or pork belly according to preference.
- Serve the stir fry over steamed jasmine rice for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 580 kcal
% Daily Value*
| Calories | 580kcal | 29% |
| Carbohydrates | 60g | 20% |
| Protein | 47g | 94% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 113mg | 38% |
| Sodium | 1811mg | 75% |
| Potassium | 1050mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 33g | 66% |
| Vitamin A | 5277IU | 106% |
| Vitamin C | 10mg | 11% |
| Calcium | 70mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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