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Jeyuk Bokkeum (Porc Épicé Coréen)

Name: Jeyuk Bokkeum (Porc Épicé Coréen)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: KR
Ingredients: 600g pork shoulder or belly, very thinly sliced; 3 tbsp gochujang (Korean chilli paste); 1–2 tbsp gochugaru (Korean chilli flakes); 2 tbsp soy sauce; 1 tbsp sugar; 1 tbsp honey or rice syrup; 1 tbsp mirin or rice wine; 4 garlic cloves, minced; 1 tbsp fresh ginger, grated; 1 tbsp toasted sesame oil; 1 tbsp neutral oil; 1 onion, sliced; 1 carrot, cut into thin batons; 4 spring onions, cut into 5cm lengths; 1 tsp toasted sesame seeds; To serve steamed rice and lettuce leaves

Photo : Junel Mujar / Unsplash

15m

Prépa

15m

Cuisson

Portions

Facile

Difficulté

Fines tranches d'épaule de porc marinées au gochujang, ail et gingembre, sautées avec oignon, carotte et oignon nouveau, servies avec riz et feuilles de laitue.

#korean#pork#gochujang#spicy#stir-fry#quick#rice bowl#ssam

Portions

Ingrédients

Nutrition

calories480

protein32g

carbs24g

fat28g

fiber3g

Par portion

Étapes

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.

⏱20:00

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.

⏱20:00

Brown the pork

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Add the vegetables

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Finish

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Serve

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History & Culture

The Story Behind the Dish

📍 South Korea📅 20th-century home and canteen cooking🌶️ KR

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.