Jeyuk Bokkeum Recipe
45 minBase: 2 servings
Ingredients
Main ingredients
- Pork shoulder300 g
- Onion100 g
- Carrot40 g
- Green onion30 g
Seasonings
- Gochujang1.5 tbsp
- Gochugaru1 tbsp
- Soy sauce1 tbsp
- Sugar2 tsp
- Minced garlic2 tsp
- Minced ginger0.5 tsp
- Cooking rice wine1 tbsp
- Neutral cooking oil1 tsp
- Toasted sesame oil1 tsp
- Ground black pepper0.13 tsp
Ingredient preparation notes
- Pork shoulder
Thin slices, about 2–3 mm thick.
Equipment & measures
- Knife and cutting board
- Kitchen scale and measuring spoons
- Wide frying pan
- Mixing bowl
- Spatula
- Food thermometer
1 tsp = 5ml · 1 tbsp = 15ml. Use measuring spoons.
Prep 30 min · Cook 15 min
Method
The instructions below are for 2 servings.
Prepare pork and vegetables
Cut pork into manageable pieces. Slice onion about 5 mm thick, cut carrot into fine strips, and cut green onion into 4 cm lengths. Drain washed vegetables thoroughly.
Marinate in the refrigerator
Mix gochujang, gochugaru, soy sauce, sugar, garlic, ginger, rice wine, and pepper. Coat the pork, cover, and refrigerate for 20 minutes. Do not reserve marinade that touched raw pork as an uncooked serving sauce.
Start the vegetables
Heat a wide skillet over medium-high heat. Add half the cooking oil and stir-fry onion and carrot for 2 minutes. Transfer to a clean plate while they retain some firmness.
Cook pork in batches
Add the remaining oil and spread half the pork across the pan. Leave for about 1 minute, then separate the slices and stir-fry for 3–4 minutes. Transfer to a clean plate and repeat. Lower the heat if the sauce starts to blacken.
Combine and check doneness
Return pork and vegetables to the pan with green onion. Stir-fry for 1–2 minutes, unfolding overlapping slices. Check the thickest piece for at least 63°C/145°F with a thermometer; continue cooking any underdone pieces.
Finish and rest
Turn off the heat, stir in sesame oil, and rest for at least 3 minutes before eating. If excess liquid remains, reduce it briefly before removing the pan from the heat, watching for scorching.
Coat 300 g of thin pork in a gochujang marinade, chill briefly, and stir-fry in batches. Includes vegetables, measured seasonings, and doneness checks.
Thin pork shoulder takes on a spicy mixture of gochujang, soy sauce, garlic, and ginger. Refrigerate it briefly while preparing the vegetables. Cooking in small batches helps the pan stay hot enough to evaporate excess moisture.
A LITTLE KITCHEN WISDOM
Little details that help
Keep the pan from crowding
A tightly packed skillet traps moisture. When increasing servings, use a larger pan or additional batches rather than piling more meat into the same cooking area.
Use thin slices
Choose thin shoulder slices rather than large braising chunks. Very lean pork can become dry if cooked longer than necessary.
Storing leftovers
Refrigerate in shallow containers at 4°C/40°F or below within 2 hours, or within 1 hour above 32°C/90°F. Use within 3 days and reheat the pork to 74°C/165°F.
Common questions
Can I marinate the pork on the counter?
Keep it refrigerated while marinating. Prepare the pan before removing the meat from the refrigerator.
How can I reduce the heat?
Start by halving the gochugaru. Reducing much of the gochujang also changes saltiness and sauce consistency, so taste only after the pork is fully cooked.
