Jeyuk Bokkeum (Korean Spicy Pork Stir-Fry)
Korean spicy pork stir fry recipe
Servings: 4 to 5
Calories: 941kcal
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
Calories: 941kcal | Carbohydrates: 25g | Protein: 17g | Fat: 85g | Saturated Fat: 30g | Cholesterol: 115mg | Sodium: 604mg | Potassium: 565mg | Fiber: 2g | Sugar: 10g | Vitamin A: 3540IU | Vitamin C: 20.3mg | Calcium: 45mg | Iron: 1.6mg