“Jeyuk-bokkeum” is the Korean name for this meal. It’s marinated with Gochujang sauce so it may be spicy for you (just a warning). If you don’t have much time in terms of preparation (including marinating the meat), you don’t absolutely have to follow this recipe. I just can not guarantee the best result. That’s all.

Ingredients for this meals are (for 2 people)

For Marinating Pork

-Getting rid of smells

• Pork 360g -You can use Neck bone meat (“Mok sal” in Korean) or Bacon slices from the Belly (“Samgyeopsal” in Korean)
• Refined rice wine 15 ml
• Pepper 2 Sprinkles

1. Soak the Pork in cold water for about 20-30 minutes to get rid of the blood.
2. Cut the meat into about mouthful size pieces.
3. Put the meat in a big bowl and add refined rice wine and pepper. (mix and leave it for about 30 minutes)

-Making Gochujang sauce

• Gochujang 2 tbsp
• Soy sauce 1 tbsp
• Sugar 2 tsp
• Chili powder 1 sprinkle
• Ginger powder 1/2 tsp
• Finely chopped garlic (one medium size)
• Plum Extract 15 ml -This is good for getting rid of oily tastes of the meat. You can buy it at the local super market. However it is very expensive, so you don’t have to use it, though it makes a very big difference in the meal I noticed.

1. Get a bowl ready. Pour in all the ingredients I mentioned above.
2. Mix them well. Then add this on to the meat.

For side vegetables

• 1/5 of a medium cabbage (If you use too much of this, it will make too much water in the wok.)
• 5 Sesame leaves
• 1/2 a medium onion
• 1/2 a medium carrot
• 1 stalk of big spring onion

-Preparation

1. Thin slice the cabbage, onion, and carrot.
2. Slice the sesame leaves and spring onion.
3. Put all these vegetables into the meat bowl (with the meat).
4. Mix them throughly.

For wraps

• Ssamjang
• 1/5 of a medium size cabbage (I ‘m very fond of cabbage wraps. It’s soft and apparently helps digestion.)
• 5 Sesame leaves
• 10 Lettuce leaves

-Preparation

1. Carefully wash the leaves. Since they are fragile and hard to scrub, I recommend to use organic leaves.
2. Steam the 1/5 cabbage (unseparated) for about 10 minutes.

-Cooking-

1. Pre-heat the wok for about 20 seconds.
2. Put some olive oil in the wok.
3. Add the veggies and meat mix.
4. Stir them and cook it thoroughly.
5. Serve it on the plate.

-Eating-

1. To eat it, hold a lettuce, sesame, or steamed cabbage leaf on your hand.
2. Put a mouthful of the meat and veggies on top.
3. Add some Ssamjang.
4. Wrap the leaf around it and then eat it.

Related Posts

Pork and Kimchi Stew (Dwaejigogi Kimchijjigae in Korean)
Spicy Chicken & Vegetable Stew (Dak doritang in Korean?)

Related posts:

1. Marinated Chicken Stir Fry with Gochujang sauce (Dakgalbi in Korean)
2. Stir Fried Gochujang and Simple Bibimbap
3. Stir Fried Rice cake with Gochujang Sauce (Ddeokbokki in Korean)
4. Gochujang Sauce
5. Steamed Pork Ribs (Dwaeji Galbi Jjim in Korean) – Natural Sauce Version