Jeyuk-Bokkeum (Korean Spicy Pork Stir-Fry)

Pin It

Jeyuk-bokkeum (Korean Spicy Pork Stir-Fry)

My recent weekend was very busy cooking up lots of dishes for my husband’s birthday. We ended up celebrating it for 3 days from Saturday to Monday. Imagine how much cooking I did! (We invited other people over for dinner of course too).

I’ve been asking him for about a month which restaurants he would like to go to, but he’s been saying ‘I don’t know. I haven’t thought about it.’ When I asked him again a few days before his birthday he told me, ‘I don’t mind eating Jeyuk (Korean spicy pork stir-fry) and Buchimgae (Korean pancakes) at home (*with a cheeky grin*)’. I rolled my eyes. Jeyuk Bokkeum and Buchimgae is his favourite food in the whole world. I don’t know why he became so obsessive about these two Korean dishes (He’s not even KOREAN by the way). I even bet that he will wake up in the middle of night if I say, ‘let’s have some Jeyuk now’. :D

I posted a Jeyuk bokkeum (Korean spicy pork stir-fry 제육볶음) recipe a very long time ago on this blog. However I decided to update my recipe to accommodate the increased ingredients quantity and also to replace some of the ingredients (e.g. Korean plum extract) that are not easily available to many non-Korean residents, including myself. Just want to note that my version of Jeyuk bokkeum contains lots of vegetables along with rice cakes. You can also make a minimal version of this with onion and carrots as your only vegetables. I hope you enjoy the recipe!

Ingredients for 4 to 5 servings

(Prep time: 55 mins incl. 30 mins, meat marinating time, Cooking time: 10 mins)

Meat

  • 800g Korean pork belly slices (Samgyeopsal)

Marinating sauce (mix these in a bowl well.)

  • 4 Tbsp gochujang
  • 2½ Tbsp soy sauce
  • 1½ Tbsp sugar (I used raw sugar)
  • 1 Tbsp minced ginger
  • 1 Tbsp minced garlic
  • 2 Tbsp rice wine
  • 1 tsp Korean chili powder
  • 60g grated/blended apple
  • 60g grated/blended onion
  • 4 sprinkles of ground black pepper

Vegetables & others

  • 10 perilla leaves
  • ½ large onion (90g)
  • 2 small carrots (100g)
  • 1/4 small cabbage (320g) – you can reduce the amount of cabbage to increase the spiciness.
  • 16 Korean rice cakes (150g)

Steps

1. Rinse the meat in running cold water.
2. Cut the meat into mouthful size pieces (4 to 5cm length).
3. Put the meat in a big bowl and add the marinating sauce. Mix them well.
4. Marinate the meat for minimum 30 mins to 1 hour. (Though I marinated my meat overnight to deepen the flavour and tenderness.)
5. While the meat is marinating, prepare the vegetables. – You don’t have to follow the exact same style cut as I did below.

  • Rinse the perilla leaves in cold water. Stack the leaves on top of each other and fold the leave into half and slice them into a few strips.
  • Clean the onion skin, rinse and thin slice it.
  • Clean, peel the carrot skin and thin slice it diagonally.
  • Clean, rinse the cabbage and thin slice it.

Jeyuk-bokkeum (Korean Spicy Pork Stir-Fry) before cooking up

6. Separate the rice cakes (if they are stuck to each other). If they were kept in the fridge, soak them in warm/hot water for 5 to 10 mins to soften.
7. Heat the wok on high heat and add some oil. Add all the prepared ingredients together and stir them occasionally (every 30 seconds to 1 min).

Jeyuk-bokkeum (Korean Spicy Pork Stir-Fry) cooking in the wok
8. Once all ingredients are cooked serve them on a plate. Enjoy!

Jeyuk-bokkeum (Korean Spicy Pork Stir-Fry)

You might also like


5.0 from 4 reviews
Jeyuk-bokkeum (Korean Spicy Pork Stir-Fry)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Korean
Serves: 4 to 5
Ingredients
Meat
  • 800g Korean pork belly slices (Samgyeopsal)
Marinating Sauce - (mix these in a bowl well)
  • 4 Tbsp gochujang
  • 2½ Tbsp soy sauce
  • 1½ Tbsp sugar (I used raw sugar)
  • 1 Tbsp minced ginger
  • 1 Tbsp minced garlic
  • 2 Tbsp rice wine
  • 1 tsp Korean chili powder
  • 60g grated/blended apple
  • 60g grated/blended onion
  • 4 sprinkles of ground black pepper
Vegetables and Others
  • 10 perilla leaves
  • ½ large onion (90g)
  • 2 small carrots (100g)
  • ¼ small cabbage (320g) - you can reduce the amount of cabbage to increase the spiciness.
  • 16 Korean rice cakes (150g)
Instructions
  1. Rinse the meat in running cold water.
  2. Cut the meat into mouthful size pieces (4 to 5cm length).
  3. Put the meat in a big bowl and add the marinating sauce. Mix them well.
  4. Marinate the meat for minimum 30 mins to 1 hour. (Though I marinated my meat overnight to deepen the flavour and tenderness.)
  5. While the meat is marinating, prepare the vegetables. - You don't have to follow the exact same style cut as I did below.
    -Rinse the perilla leaves in cold water. Stack the leaves on top of each other and fold the leaves into half and slice them into a few strips.
    -Clean the onion skin, rinse and thin slice it.
    -Clean, peel the carrot skin and thin slice it diagonally.
    -Clean, rinse the cabbage and thin slice it.
  6. Separate the rice cakes (if they are stuck to each other). If they were kept in the fridge, soak them in warm/hot water for 5 to 10 mins to soften.
  7. Heat the wok on a high heat and add some oil. Add all the prepared ingredients together and stir them occasionally (every 30 seconds to 1 min).
  8. Once all ingredients are cooked serve them on a plate. Enjoy!

About Sue

Hi, I'm Sue and I am the author/cook/photographer behind My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

Comments

  1. Hello Sue!
    I’m here! Great site. I was perusing all your recipes and I want to try a lot already hihi! Now I can’t blame your husband for being obsess with jeyuk. By the looks of it my hubs and I will love it too.
    Happy belated birthday to your hubs!
    Malou

  2. A new dish to me, and a terrific looking one. I love spicy and I love pork. And I especially love a stir-fry! I think this dish has my name on it. ;-) Thanks for this.

  3. Hey Sue~ This is my husband’s favorite dish too. I haven’t made it for him in a while. And his birthday is right around the corner too! Jeyuk bokkeum will definitely make him a happy camper. This looks delicious! Happy belated birthday to your husband! :-)

  4. A terrific new dish to learn and a funny story. When you said, “he’s not even Korean” I cracked up.

  5. I really love reading about special foods like this. Foods with meaning behind it. This looks like a really hearty dish!

    • Yes, it is very hearty dish! This will always be my husband’s special food. LOL…If you don’t mind spicy food, you should give it a try. :)

  6. First Happy Belated Birthday to your hubby. On the other note who wouldn’t love this…It looks so delicious! You are good wify by making his food wish come true hehe
    Great recipe and must try!

  7. Hi Sue! I think this is my first time commenting, but I love your site! BTW, I want someone to make jeyuk bokkum for me too! ;-)

    • Thanks Amy, Is your husband a good cook? Maybe show some of your YouTube video tutorials so he can make something nice for your next birthday. ;)

  8. Sue, I must tell you that only reading the ingredients (gochujang, pork, sesame, perilla….) I have started longing for a Korean stir-fried dish and of course the photograph of the final result looks terrific (it reminds me of the pork bulgogi I often prepare but on a frying pan). I have all the ingredients, even perilla and rice cakes!, but my pork is lean (loin), maybe I could give it a try anyway. You have given me such a big appetite for hot and sweet Korean food!
    Your husband is really lucky! 3 days of birthday’s celebration??? This is what I will order for myself for next year!

    • Hehe Sissi, I hope you get to have your 3 days of birthday celebration next year! & Why not give this recipe a try? You already have everything on your hands. Tell us how you go!

  9. happy belated birthday!

  10. Happy Birthday to your husband! 3 day birthday celebration sounds good, and he’s so lucky to have you as wife! I hope you have a chance to take pictures for blogging material while you are cooking! :D This looks yummy!!

    • Thanks Nami, I passed on your and Hyosun’s birthday regards to him. Unfortunately, I only got this post for my blogging material. I cooked too much to keep track of what was going on around the kitchen. :D Maybe next time.

  11. Hi Sue – I’d love to have this with buchimgae for my birthday. I think your husband had a right idea. Your jeyuk bokkeum with lots of vegetables looks delicious. Happy birthday to him! Also, thanks for visiting my blog and leaving me nice comments.

    • Thanks Hyosun! He was very happy to have jeyuk and buchimgae for his birthday. And I love visiting your blog! You food looks very authentic! :)

Speak Your Mind

*

Rate this recipe:  
Powered by sweet Captcha