Addictive and delicious, Jeyuk Bokkeum (Korean Spicy Pork Stir fry) recipe!
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. I even bet that he will wake up in the middle of night if I say, ‘let’s have some Jeyuk now’. 😀
Just want to note that my version of Jeyuk bokkeum contains lots of vegetables along with rice cakes. You can also make a minimalistic version of this with onion and carrots as your only vegetables. (This could be spicier as there is less vegetable juice to dilute naturally)
Anyway, I hope you enjoy my recipe! Just you know, it this tastes even better when you cook it in a cast-iron wok or outdoor BBQ grill!
P.S. Also, check out my spicy pork bulgogi rice bowl recipe. It’s similar to this dish but slightly different. 😉
Ingredients for Korean Spicy Pork, 4 to 5 servings
Meat
- 800g / 1.76 pounds Korean pork belly slices (Samgyeopsal), cut into bite size pieces
Korean Spicy Pork Marinades (mix these in a blender or food processor)
- 4 Tbsp gochujang (Korean chili paste)
- 2 1/2 Tbsp soy sauce
- 1 1/2 Tbsp sugar (I used raw sugar)
- 1 Tbsp minced ginger
- 1 Tbsp minced garlic
- 2 Tbsp rice wine
- 1 tsp gochugaru (Korean chili flakes)
- 60 g (2.1 ounces) red apple (Fuji, Royal Gala and Pink lady is suitable for this)
- 60 g (2.1 ounces) brown onion
- 4 sprinkles of ground black pepper
Vegetables & Others
- 10 perilla leaves, cut into strips
- 1/2 large onion (90 g / 3.2 ounces), thinly sliced
- 1 small carrots (100 g / 3.5 ounces), thinly sliced
- 1/6 small cabbage (180 g / 6.3 ounces), thinly sliced
- 12 Korean rice cakes (110 g / 3.9 ounces), separated (if they are stuck to each other) and soaked in warm water for 10 to 20 mins to soften
- Some cooking oil
*1 Tbsp = 15 ml, 1 cup = 250 ml
**If you want to learn more about Korean ingredients, check this 30 essential Korean cooking ingredients list!
How to Make Jeyuk Bokkeum (Korean Spicy Pork Stir Fry)
1. Put the meat in a big bowl and add the marinades. Mix them well. Marinate the meat for at least 30 mins. (I marinated my meat overnight to deepen the flavour and tenderness. Refrigerate until needed.)
2. 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 10 to 20 mins to soften.
3. Heat the wok on high heat and add some oil. Add all the prepared ingredients together and stir them occasionally. Reduce the heat to medium half way through.
4. Once all ingredients are cooked serve them with some steamed rice.
Jeyuk Bokkeum (Korean Spicy Pork Stir-Fry)
Ingredients
Meat
- 800 g Korean pork belly slices Samgyeopsal
Korean Spicy Pork Marinades (mix these in a blender or food processor)
- 4 Tbsp gochujang (korean chili paste)
- 2 1/2 Tbsp soy sauce
- 1 1/2 Tbsp sugar , I used raw sugar
- 1 Tbsp minced ginger
- 1 Tbsp minced garlic
- 2 Tbsp rice wine
- 1 tsp gochugaru (korean chili flakes)
- 60 g red apple (2.1 ounces), Fuji, Royal Gala and Pink lady is suitable for this
- 60 g brown onion (2.1 ounces)
- 4 sprinkles ground black pepper
Vegetables and Others
- 10 leaves perilla leaves , cut into strips
- 90 g onion (3.2 ounces), thinly sliced
- 100 g carrots (3.5 ounces), thinly sliced
- 180 g cabbage (6.3 ounces), thinly sliced
- 110 g Korean rice cakes (3.9 ounces), separated (if they are stuck to each other) and soaked in warm water for 10 to 20 mins to soften
- Some cooking oil
Instructions
- Put the meat in a big bowl and add the marinades. Mix them well. Marinate the meat for at least 30 mins. (I marinated my meat overnight to deepen the flavour and tenderness. Refrigerate until needed.)
- 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 10 to 20 mins to soften.
- Heat the wok on high heat and add some oil. Add all the prepared ingredients together and stir them occasionally. Reduce the heat to medium half way through.
- Once all ingredients are cooked serve them with some steamed rice.
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
