📝 About This Recipe
Jeyuk Bokkeum is a quintessential Korean comfort dish that marries thin slices of tender pork with a bold, crimson marinade of fermented chili paste and aromatic spices. This recipe balances the deep, earthy heat of Gochujang with the sweetness of grated pear and the savory punch of garlic and ginger. It is a masterpiece of texture and flavor, offering a smoky, caramelized finish that captures the heart of Seoul's vibrant street food scene.
🥗 Ingredients
The Protein
- 1.5 pounds Pork Shoulder (Pork Butt) or Pork Belly (sliced paper-thin into bite-sized pieces)
The Wet Paste Marinade
- 4 tablespoons Gochujang (Korean Red Chili Paste) (the soul of the dish)
- 2 tablespoons Gochugaru (Korean Red Chili Flakes) (adjust for heat preference)
- 2 tablespoons Soy Sauce (use regular or dark soy)
- 2 tablespoons Mirin (Rice Wine) (helps tenderize the meat)
- 2 tablespoons Brown Sugar (packed)
- 1 tablespoon Fresh Ginger (finely grated)
- 4-5 cloves Garlic (minced into a paste)
- 1 tablespoon Toasted Sesame Oil (high quality for aroma)
- 1/4 cup Korean Pear or Fuji Apple (finely grated; acts as a natural tenderizer)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Stir-Fry Aromatics
- 1 medium Yellow Onion (thinly sliced)
- 3-4 stalks Green Onions (cut into 2-inch lengths)
- 1/2 cup Carrot (thinly sliced on a bias)
- 2 tablespoons Vegetable Oil (for high-heat frying)
For Garnish
- 1 teaspoon Toasted Sesame Seeds
- 1 piece Fresh Red Chili (sliced thinly on the diagonal)
👨🍳 Instructions
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1
Prepare the pork by slicing it into very thin, bite-sized pieces. If the meat is too soft to slice thinly, place it in the freezer for 30-45 minutes to firm up before cutting.
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2
In a large mixing bowl, combine the Gochujang, Gochugaru, soy sauce, mirin, brown sugar, grated ginger, minced garlic, sesame oil, and grated pear. Whisk until the sugar is fully dissolved and the paste is smooth.
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3
Add the sliced pork to the marinade. Use your hands (wearing gloves is recommended to avoid chili stains) to massage the paste into every slice of meat, ensuring they are not clumped together.
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4
Cover the bowl with plastic wrap and let the pork marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor penetration.
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5
While the meat marinates, prep your vegetables: slice the onions, carrots, and green onions. Keep them ready by the stove.
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6
Heat a large wok or heavy-bottomed cast iron skillet over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat.
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7
Add the sliced yellow onions and carrots to the pan. Sauté for 2-3 minutes until they begin to soften slightly but still retain some crunch.
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8
Increase the heat to high. Add the marinated pork to the skillet in a single layer if possible. Let it sear for 1-2 minutes without moving it to develop a smoky, charred exterior.
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9
Begin stir-frying the pork and vegetables together. The sugars in the marinade will begin to caramelize; if the pan looks too dry or is burning, add a tablespoon of water.
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10
Continue cooking for 5-7 minutes until the pork is fully cooked through and the sauce has thickened into a glossy glaze that clings to the meat.
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11
Toss in the green onion lengths during the last 60 seconds of cooking, stirring just until they wilt and turn bright green.
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12
Remove from heat and transfer to a serving platter. Sprinkle generously with toasted sesame seeds and fresh chili slices for a professional finish.
💡 Chef's Tips
For the best texture, use pork shoulder with a good amount of fat marbling; lean cuts can become dry under high heat. The grated Korean pear contains enzymes that tenderize the meat fibers; if you can't find it, a Fuji apple or Bosc pear works perfectly. Don't crowd the pan! If your skillet is small, cook the pork in two batches to ensure it sears rather than steams. If you prefer a smokier flavor (Bulmat), use a kitchen torch to lightly char the edges of the pork just before serving. Adjust the Gochugaru (flakes) to control the heat level; the Gochujang (paste) provides the base flavor and shouldn't be reduced.
🍽️ Serving Suggestions
Serve with a bowl of steaming short-grain white rice to soak up the spicy sauce. Provide a 'Ssam' setup: fresh red leaf lettuce or perilla leaves to wrap the meat with a dollop of Ssamjang. Pair with a side of chilled pickled radish (Danmuji) to cleanse the palate between spicy bites. A cold glass of Korean lager or a shot of Soju complements the heat and richness of the pork beautifully. Include a side of Kimchi and a simple bean sprout salad (Kongnamul Muchim) for a complete Hansik experience.