📝 About This Recipe
Jeyuk Bokkeum is a beloved pillar of Korean soul food, featuring thinly sliced pork shoulder bathed in a bold, smoky, and sweet gochujang-based glaze. This dish is celebrated for its 'bul-mat'—the elusive 'breath of the fire'—which is achieved by searing the marinated meat at high heat until the sugars caramelize into addictive charred edges. It is a perfect harmony of heat, umami, and texture that captures the vibrant energy of a bustling Seoul night market.
🥗 Ingredients
The Protein
- 1.5 pounds Pork Shoulder (Butt) or Belly (very thinly sliced across the grain)
The Spicy Marinade
- 3 tablespoons Gochujang (Korean Red Chili Paste) (the base for heat and body)
- 2 tablespoons Gochugaru (Korean Red Chili Flakes) (adjust for heat preference)
- 2 tablespoons Soy Sauce (use Jin Ganjang or all-purpose)
- 2 tablespoons Mirin (Rice Wine) (helps tenderize and remove gaminess)
- 2 tablespoons Brown Sugar (for sweetness and caramelization)
- 1 tablespoon Toasted Sesame Oil (for nutty depth)
- 4-5 cloves Garlic (finely minced)
- 1 teaspoon Fresh Ginger (grated into a paste)
- 1/2 teaspoon Black Pepper (freshly ground)
The Aromatics & Vegetables
- 1 medium Yellow Onion (thinly sliced)
- 3-4 stalks Green Onions (cut into 2-inch batons)
- 1/2 medium Carrot (peeled and sliced into thin matchsticks)
- 2 tablespoons Neutral Oil (grapeseed or vegetable oil)
For Garnish
- 1 teaspoon Toasted Sesame Seeds
- 1 piece Fresh Red Chili (thinly sliced on a bias)
👨🍳 Instructions
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1
Prepare the pork by slicing it into bite-sized, paper-thin pieces. If the meat is too soft to slice, freeze it for 30-45 minutes to firm it up first.
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2
In a large mixing bowl, whisk together the gochujang, gochugaru, soy sauce, mirin, brown sugar, sesame oil, minced garlic, grated ginger, and black pepper until smooth.
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3
Add the sliced pork to the bowl. Using gloved hands or tongs, massage the marinade into every slice of meat to ensure even coating.
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4
Add the sliced onions and carrots to the bowl with the meat. Mix gently to combine.
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5
Cover the bowl and let the pork marinate in the refrigerator for at least 30 minutes, though 2 hours is ideal for deeper flavor penetration.
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6
Heat a large heavy-bottomed skillet or a cast-iron wok over medium-high heat. Add the neutral oil and swirl to coat the surface.
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7
Once the pan is shimmering and slightly smoking, add the marinated pork mixture in a single layer. Do not overcrowd; cook in batches if necessary.
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8
Let the meat sear undisturbed for 2-3 minutes. This allows the sugars to caramelize and creates the signature 'char' marks.
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9
Begin stir-frying the meat and vegetables, tossing frequently. The pork should be cooked through and the vegetables slightly softened but still retaining a bite.
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10
Add the green onion batons during the last 1-2 minutes of cooking. Toss until they are wilted and vibrant green.
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11
If the sauce is too thick or sticking to the pan, you can add 1 tablespoon of water to loosen the glaze and coat the meat perfectly.
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12
Transfer the sizzling pork to a serving platter. Garnish generously with toasted sesame seeds and sliced red chilies for a pop of color and extra heat.
💡 Chef's Tips
For the best texture, use pork shoulder with a good amount of fat marbling; lean cuts can become dry during the high-heat sear. If you have a blowtorch, lightly torch the top of the pork just before serving to add an authentic charcoal-grilled aroma. Don't skip the ginger—it is the secret ingredient that cuts through the richness of the pork and balances the fermentation of the gochujang. If the dish is too spicy for your palate, add a tablespoon of honey or a splash of apple juice to the marinade to mellow the heat. Always use a very hot pan; a lukewarm pan will cause the meat to boil in its own juices rather than sear, losing that essential smoky flavor.
🍽️ Serving Suggestions
Serve 'Ssam' style with fresh red leaf lettuce or perilla leaves to wrap the meat, along with a dollop of Ssamjang. Pair with a bowl of warm, fluffy short-grain white rice to soak up the spicy, savory sauce. Serve alongside 'Banchan' (side dishes) like pickled radish (Danmuji) or a cold cucumber salad to provide a refreshing contrast to the heat. An ice-cold Korean lager or a glass of chilled Soju makes for the ultimate beverage pairing. For a complete meal, serve with a light soybean paste soup (Doenjang-guk) on the side.