Jeyuk Bokkeum

Warning: Might Make You Eat Too Much Rice

When it comes to ultimate comfort food for Korean men, one dish that always rises to the top is Jeyuk Bokkeum (spicy stir-fried pork). This dish has become a staple in many Korean households, with each family often adding their own personal twist to the recipe. It’s a dish that has an irresistibly addictive combination of savory, spicy, and slightly sweet flavors, making it a must-have at any Korean meal. Despite its simple appearance, Jeyuk Bokkeum can turn out bland and lacking depth if the seasoning isn’t balanced just right. The goal is to achieve that perfect, rich, savory flavor, combined with a touch of spice that wakes up your taste buds.

For today’s recipe, I’m going to show you how to make a version of Jeyuk Bokkeum that’s inspired by the old-school diner-style recipes. These are the recipes that pack a punch with their bold, savory flavors and just the right amount of spice. With tender pork belly and a savory, spicy sauce, this version is sure to become a favorite in your household. But be warned: it’s so good that you’ll end up eating far more rice than you intend to!

Ingredients

Before diving into the cooking process, let’s take a look at the ingredients you’ll need. They might seem simple, but they all contribute to the flavor complexity that makes Jeyuk Bokkeum so special.

• Pork belly: This cut of meat is ideal for Jeyuk Bokkeum because it’s flavorful, juicy, and tender, with the right balance of fat. The fat helps infuse the dish with richness, making every bite satisfying. If you prefer a leaner alternative, you could substitute it with pork tenderloin, but pork belly truly gives the dish its signature flavor and texture.

• Onion: The onion adds sweetness and depth to the dish. When stir-fried, it softens and caramelizes, blending perfectly with the savory elements of the dish.

• Green onion: Green onions provide a fresh, slightly sharp bite, cutting through the richness of the pork and giving the dish a touch of color.

• Cheongyang chili peppers: These small, green, Korean chili peppers pack quite a punch. They’re essential for adding heat to the dish. You can adjust the amount based on how spicy you like your food.

• Soy sauce: This is the backbone of the sauce, giving the dish its deep, savory, umami flavor. It’s essential for the base of the stir-fry.

• Sugar: Just a small amount of sugar helps balance out the saltiness of the soy sauce and the heat from the chili peppers, bringing all the flavors together in harmony.

• Minced garlic: Garlic adds a sharp, aromatic note to the dish. The key is to cook it just right—enough to release its fragrance, but not so much that it burns.

• Gochujang (Korean red chili paste): This essential ingredient brings a mix of sweetness and spice, which is what gives Jeyuk Bokkeum its signature flavor. The paste also contributes a slight fermented flavor that enhances the richness of the dish.

• Gochugaru (Korean red chili flakes): These chili flakes add an additional layer of heat and color to the dish. They don’t have as much of the fermented flavor as gochujang, but they still contribute to the overall spicy kick.

• Oyster sauce: A small amount of oyster sauce adds a deep umami flavor that rounds out the dish, bringing a savory depth that complements the pork perfectly.

• Cooking wine (like mirin or soju): Cooking wine adds a touch of sweetness and helps tenderize the meat, enhancing the overall flavor of the stir-fry.

How to make it

Now, let’s dive into the cooking process. This recipe is quite straightforward, but the key is in the timing and the order in which you add the ingredients.

Follow these steps carefully for the perfect Jeyuk Bokkeum.

1. Stir-fry the pork belly
   Start by cutting the pork belly into bite-sized pieces. You want to make sure the pieces are small enough to cook quickly and absorb all the flavors, but not so small that they dry out. Heat a large pan over medium-high heat and add the pork belly. Stir-fry it with 2 tablespoons of soy sauce and 1 tablespoon of sugar. The soy sauce will start to caramelize the pork, giving it a deep, savory color, while the sugar will help the pork develop a rich, golden-brown crust. Stir occasionally to make sure the pork is browned evenly on all sides. Once the pork is nicely browned and the fat has rendered, remove it from the pan and set it aside.

   

   

2. Set the cooked pork aside
   Once the pork is browned, remove it from the pan and set it aside. Don’t clean the pan—this is where all the delicious, flavorful bits from the pork will remain, and you’ll be using them to cook the rest of the ingredients. This step ensures that the flavors of the pork will infuse into the vegetables and sauce as you continue cooking.

3. Stir-fry the onions and green onions
   In the same pan, add the sliced onions and green onions. Stir-fry them over medium heat with 1 tablespoon of soy sauce until the onions soften and become fragrant. This process will take about 2–3 minutes. The onions will release their natural sweetness and start to brown slightly, adding a caramelized flavor to the dish. Once the onions are cooked, add the minced garlic and cook for an additional minute, being careful not to burn the garlic.

   

   

4. Add the pork back into the pan
   After the garlic becomes fragrant, return the cooked pork to the pan. Add 1 tablespoon of gochujang, 3 tablespoons of gochugaru, 1 tablespoon of oyster sauce, and another tablespoon of sugar. Stir everything together over high heat for about 2 minutes, making sure all the ingredients are evenly coated with the sauce. The gochujang will melt into the pork, creating a smooth, rich sauce that coats each piece of meat perfectly. The gochugaru will add extra heat, and the oyster sauce will bring that deep umami flavor. Stir-fry everything quickly to avoid burning the ingredients, and cook until the pork is evenly coated and the sauce is thickened.

   

5. Add the hot peppers
   Finally, add the sliced Cheongyang chili peppers to the pan. These peppers will add a fiery kick to the dish, and their heat will enhance the other flavors. Stir them into the dish quickly, making sure they are evenly distributed. After cooking for another minute or two, remove the pan from the heat.

   

And there you have it! You’ve just created a dish that’s bursting with bold, spicy flavors and savory goodness. This Jeyuk Bokkeum is the perfect way to spice up any meal, especially when served with a bowl of warm, fluffy rice. The richness of the pork, combined with the spicy-sweet sauce, makes every bite absolutely mouthwatering.

It’s amazing on its own, but if you wrap it up with some rice and perilla leaves, it takes the flavor to the next level. The perilla leaves, with their slightly minty and earthy flavor, add a refreshing contrast to the richness of the pork and the spiciness of the sauce. Each bite becomes an explosion of flavors and textures that’s sure to leave you craving more. Whether you serve it as a side dish or as the main course, Jeyuk Bokkeum will always be a crowd-pleaser.

Enjoy making this dish at home, just like a Korean traditional dinner, and don’t forget to adjust the spice level to match your preferences. Happy cooking!