Jeyuk Bokkeum (Korean Spicy Pork)
Photo: Junel Mujar / Unsplash
Thin slices of pork shoulder marinated in a sweet-hot gochujang sauce with garlic and ginger, then stir-fried over high heat with onion, carrot and spring onion until sticky and caramelised. Serve with rice and lettuce leaves for wrapping.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the marinade
Mix the gochujang (chili paste), gochugaru (chili flakes), soy sauce, sugar, honey, mirin, garlic, ginger and sesame oil into a thick paste.
Marinate the pork
Add the pork and massage the paste into every slice. Leave for at least 20 minutes, or overnight in the fridge for deeper flavour.
Brown the pork
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Add the vegetables
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Finish
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Serve
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Make the marinade
Mix the gochujang (chili paste), gochugaru (chili flakes), soy sauce, sugar, honey, mirin, garlic, ginger and sesame oil into a thick paste.
Marinate the pork
Add the pork and massage the paste into every slice. Leave for at least 20 minutes, or overnight in the fridge for deeper flavour.
Brown the pork
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the vegetables
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Finish
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Serve
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The Story Behind the Dish
Chillies only reached Korea around the late 16th century, but they transformed the cuisine: fermented with soybeans and rice they became gochujang, the sweet, savoury, spicy paste at the heart of many Korean dishes.
Jeyuk bokkeum — 'stir-fried pork' — is one of the most popular everyday dishes in South Korea, a fixture of home kitchens, office canteens and the lunch trays of baekban (set-meal) restaurants.
⭐ Why It's Famous
It's fast, bold and endlessly satisfying, and wrapping it in lettuce as ssam is one of the great pleasures of Korean food.
💡 Fun Fact
Korea is said to have one of the highest per-person consumptions of chilli in the world — and gochujang is the reason it appears in so many dishes.
South Korea
37.57°N, 126.98°E
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