📝 About This Recipe
Jeyuk-deopbap is a beloved Korean comfort classic that marries thinly sliced pork with a bold, smoky, and spicy gochujang-based glaze. The name literally translates to 'pork over rice,' but the magic lies in the 'bul-mat' or 'fire taste' achieved through high-heat stir-frying. This dish offers a perfect symphony of sweet, savory, and spicy notes, making it an irresistible weeknight staple for anyone craving deep, fermented Korean flavors.
🥗 Ingredients
The Protein
- 1 lb Pork Shoulder or Belly (thinly sliced into bite-sized pieces)
The Spicy Marinade
- 3 tablespoons Gochujang (Korean chili paste)
- 2 tablespoons Gochugaru (Korean chili flakes) (adjust for heat preference)
- 2 tablespoons Soy Sauce (all-purpose or dark soy)
- 2 tablespoons Brown Sugar (can substitute with honey)
- 2 tablespoons Mirin (Rice Wine) (helps tenderize the meat)
- 4 cloves Garlic (minced)
- 1 teaspoon Fresh Ginger (grated)
- 1 tablespoon Toasted Sesame Oil
- 1/4 teaspoon Black Pepper (freshly ground)
The Stir-Fry Aromatics
- 1/2 medium Yellow Onion (sliced)
- 3 stalks Green Onions (cut into 2-inch lengths)
- 1/2 small Carrot (thinly sliced into matchsticks)
- 1 tablespoon Vegetable Oil (for frying)
For Serving
- 2 bowls Short-grain White Rice (steamed and hot)
- 1 teaspoon Toasted Sesame Seeds (for garnish)
- 4-6 pieces Perilla Leaves or Lettuce (optional, for wrapping)
👨🍳 Instructions
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1
In a large mixing bowl, combine the gochujang, gochugaru, soy sauce, brown sugar, mirin, minced garlic, grated ginger, sesame oil, and black pepper. Whisk until the sugar is fully dissolved and the paste is smooth.
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2
Add the thinly sliced pork to the bowl. Use your hands (wear a glove if you prefer) to massage the marinade into every slice of meat, ensuring each piece is thoroughly coated.
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3
Let the pork marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor development.
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4
Prepare your vegetables: slice the onions, carrots, and green onions. Keep the white parts and green parts of the green onions separate.
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5
Heat a large wok or heavy-bottomed skillet over medium-high heat with one tablespoon of vegetable oil. The pan should be very hot before adding the meat.
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6
Add the marinated pork to the pan in a single layer. Let it sear undisturbed for 1-2 minutes to develop a slight char and caramelized edges.
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7
Toss the pork and add the sliced yellow onions, carrots, and the white parts of the green onions.
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8
Stir-fry everything together over high heat for another 4-5 minutes. The pork should be cooked through, and the vegetables should be tender-crisp.
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9
In the last minute of cooking, toss in the green parts of the green onions. Stir quickly to wilt them slightly without losing their vibrant color.
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10
If the sauce looks too thick or is sticking, add a splash of water (1-2 tablespoons) to deglaze the pan and create a glossy coating.
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11
Taste a piece of pork and adjust seasoning if necessary; you can add a pinch more sugar for sweetness or a dash of soy sauce for saltiness.
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12
Scoop a generous portion of hot steamed rice into two deep bowls. Top each with half of the spicy pork mixture, ensuring you drizzle any remaining pan juices over the rice.
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13
Garnish with a sprinkle of toasted sesame seeds and serve immediately while steaming hot.
💡 Chef's Tips
For the best texture, partially freeze the pork for 30 minutes before slicing; this allows you to get those paper-thin, restaurant-style cuts. If you enjoy a smokier flavor, use a kitchen torch to lightly char the meat once it’s cooked in the pan. Don't crowd the pan! If you are doubling the recipe, cook the meat in batches to ensure it fries rather than steams. If the dish is too spicy, add a tablespoon of grated apple or pear to the marinade; the natural enzymes also help tenderize the pork. For a vegetarian twist, this same marinade works beautifully with firm tofu or king oyster mushrooms.
🍽️ Serving Suggestions
Serve with a side of 'Baechu-kimchi' (napa cabbage kimchi) to provide a cold, fermented crunch that cuts through the heat. A side of 'Mu-saengchae' (spicy radish salad) adds a refreshing acidity to the meal. Pair with a mild 'Gyeran-jjim' (Korean steamed egg) to soothe the palate between spicy bites. Enjoy with a chilled glass of Barley Tea (Boricha) or a crisp Korean lager. Provide fresh perilla leaves or red leaf lettuce on the side to make mini wraps (ssam) with the pork and rice.