🌶️ Jeyuk bokkeum (spicy pork stir-fry)
Jeyuk bokkeum is a Korean stir-fry of thinly sliced pork in a sticky, bright red sauce of gochujang chilli paste and gochugaru chilli flakes with garlic and ginger. Onions soften into the sauce and add sweetness, so the dish tastes spicy, sweet and savoury at the same time. It is served with steamed rice and often wrapped in lettuce leaves at the table.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g thinly sliced pork shoulder
- 3 tbsp gochujang
- 1–2 tbsp gochugaru
- 1 tbsp sugar
- 4 garlic cloves, minced, and 1 tbsp grated ginger
- 1 large onion, sliced, and 2 spring onions
- 1 tbsp oil
Method
- Mix the gochujang, gochugaru, sugar, garlic and ginger into a paste.
- Coat the pork with the paste and leave for 15–30 minutes.
- Heat the oil in a large pan over high heat, add the pork and stir-fry for 5 minutes.
- Add the onion and cook for 3–4 more minutes until the pork is cooked and the sauce is sticky.
- Scatter with spring onion and serve with rice and lettuce leaves.
How to make it lighter
- Use lean pork loin instead of fatty shoulder or belly.
- Wrap each bite in lettuce and keep the rice to a small bowl.
- Add extra onion, cabbage or courgette to stretch the dish with vegetables.
History
Jeyuk bokkeum is a modern everyday dish found in Korean homes, canteens and casual restaurants, especially as a lunch set with rice and side dishes.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →