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PORK · Easy · 58 min

Jeyuk Bokkeum Recipe — Spicy Korean Pork Stir-Fry

By Bokkeum Curator

Thin pork shoulder, short pear-gochujang marinade, smoking pan. Glaze, do not stew.

TL;DR

Slice 800 g shoulder 3 mm. Marinate 20–40 minutes. Sear in a single layer, pull, glaze. Long method: /blog/how-to-make-jeyuk-bokkeum/.

Prep 20 min + 30 min marinateCook 8 minServes 4

Ingredients

  • 800g pork shoulder sliced 3mm
  • 1 Asian pear grated, 4 garlic, 1 tsp ginger
  • 3 Tbsp gochujang, 1 Tbsp gochugaru, 2 Tbsp soy, 1 Tbsp sugar, 1 Tbsp mirin, 1 Tbsp sesame oil
  • 1 onion, perilla leaves

Steps

  1. Slice half-frozen pork shoulder 3 mm against the grain. Pat dry.
  2. Mix gochujang, gochugaru, soy, sugar, mirin, sesame oil, garlic, ginger, and grated pear. Coat the pork 20–40 minutes — not overnight.
  3. Heat a wide pan until smoking. Sear a single layer 60 seconds, flip 30 seconds, pull. Repeat if needed.
  4. Caramelize onion in the fond. Return pork with remaining marinade and toss 1–2 minutes until glossy, not swimming.
  5. Finish off heat with sesame oil and perilla or scallion. Serve with rice, lettuce, and kimchi.

Tips

  • A crowded pan steams. Batch.
  • More gochujang is sweeter before it is hotter — add flakes for heat.
  • Long method and mistakes: /blog/how-to-make-jeyuk-bokkeum/ and /blog/jeyuk-bokkeum-mistakes/.
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More Korean food

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