Spicy Korean pork stir-fry, Jeyuk Bokkeum, marinated in gochujang and garlic, perfect for a quick, flavourful meal.Craving some heat? Jeyuk Bokkeum brings the perfect blend of spice and savoury to your table! ️ Perfect for a quick dinner fix or a BBQ party favourite! #KoreanCuisine #SpicyPork #StirFryLove
When it comes to Korean cuisine, Jeyuk Bokkeum (제육볶음), also known as Dwaeji Bulgogi (돼지불고기), holds a special place in my heart. This spicy pork stir-fry, marinated in a delectable gochujang-based sauce with plenty of fresh garlic and ginger, is one of the easiest and most satisfying dishes to recreate at home. Whether you’re in the mood for a quick stir-fry dinner or looking to fire up the grill, Jeyuk Bokkeum is a versatile dish that can be enjoyed in various ways.
Jeyuk Bokkeum translates to “pork stir-fry,” with Jeyuk (제육) meaning pork and Bokkeum (볶음) meaning stir-fry. Similarly, Dwaeji Bulgogi translates to “pork bulgogi,” with Dwaeji (돼지) meaning pork and Bulgogi (불고기) meaning “fire meat.” The names are interchangeable, reflecting the dish’s adaptability to different cooking methods, whether it’s grilled over charcoal or stir-fried in a cast-iron pan.
The star of Jeyuk Bokkeum is its spicy, savoury marinade made from gochujang and gochugaru. Gochujang is a fermented soybean paste mixed with glutinous rice, red chili, and salt. This combination is then left to ferment under the sun, resulting in a rich, deep red paste that adds a unique, pungent flavour to the dish. Gochugaru, or Korean red chili flakes, further enhances the heat and depth of the marinade.
One of the reasons I love Jeyuk Bokkeum is its simplicity. With a handful of Korean pantry essentials and fresh vegetables, you can whip up this spicy and savoury dish in 30 minutes or less.
In a large bowl, mix all the marinade ingredients until well combined.
Add the thinly sliced pork to the marinade. Toss everything well to evenly coat the meat with the marinade.
Add the sliced onion and cut spring onions to the bowl and toss again to combine. Let it sit for about 30 minutes to allow the flavours to meld.
Heat a large skillet over medium-high heat. Add a bit of oil to the pan.
Add the marinated pork mixture to the hot pan. Stir-fry until the pork is fully cooked and slightly caramelized, about 10 minutes.
Transfer the Jeyuk Bokkeum to a serving dish.
Garnish with additional chopped spring onions.
Serve hot with steamed rice.
Jeyuk Bokkeum is a fantastic way to enjoy the bold and vibrant flavours of Korean cuisine. Whether you’re new to Korean cooking or a seasoned pro, this spicy pork stir-fry is sure to become a favourite in your household.
I’m not too familiar with Korean cuisine, but I’m willing to explore. Although the sauce sounds way too spicy to my preference, the stir fry looks so delicious and inviting!
Oh, we are making this soon! I have a HUGE bag of gochugaru just waiting to be opened and used, and have been lucky to find a brand of gochujang without garlic. Can’t wait to taste this.
Absolute dynamite dish! I think most things would be better with a bit of gochujang. I used to be pretty loyal to sriracha, but I think it’s my go-to now, both for cooking and as a table-side condiment.
I am a huge fan of pork belly and this looks very appetizing!
Fabulous! Just printed the recipe. My husband would love this. Me, too. But he’s harder to please!
I’m not too familiar with Korean cuisine, but I’m willing to explore. Although the sauce sounds way too spicy to my preference, the stir fry looks so delicious and inviting!
I’ve never come across Jeyuk Bokkeum before, but it certainly seems like it brings the spicy flavors. Sign me up please!!
Oh, we are making this soon! I have a HUGE bag of gochugaru just waiting to be opened and used, and have been lucky to find a brand of gochujang without garlic. Can’t wait to taste this.
Another easy to prepare, making it a great option for a quick yet flavorful meal. Perfect with steamed rice or wrapped in lettuce leaves
Absolute dynamite dish! I think most things would be better with a bit of gochujang. I used to be pretty loyal to sriracha, but I think it’s my go-to now, both for cooking and as a table-side condiment.