February 24, 2025

Spicy Gochujang Jeyuk-bokkeum (고추장 제육볶음) – Easy & Flavorful Stir-Fried Pork

Gochujang Jeyuk-bokkeum is a quick and flavorful Korean stir-fry made with pork and a spicy-sweet gochujang (red pepper paste, 고추장)-based sauce. It’s perfect for using up leftover pork and goes great with steamed rice and fresh vegetables.

Equipment

Pot
Bowl (Glass or Stainless)
Chopping board
Cooking knife

Ingredients

Main ingredient
- Pork shoulder
- Onion
- Green onion
- Vegetable oil
- Water
Marinade sauce
- Gochugaru (Korean red pepper flakes)
- Sugar
- Sesame oil
- Gochujang (Korean red pepper paste)
- Soy sauce
- Mirin (or cooking wine)
- Minced garlic
- Ground pepper

Instructions

To remove any unwanted smell, soak the pork in warm water for 10 minutes to drain excess blood. After soaking, pat the pork dry with paper towels.
In a bowl, mix together gochujang, gochugaru, sugar, soy sauce, mirin, sesame oil, minced garlic, and black pepper until well combined.
Add the pork to the bowl and mix well, ensuring every piece is evenly coated. Cover and refrigerate for at least 30 minutes (or overnight for deeper flavor).
Slice the onion into thin strips. Chop the green onion into 2-3 cm pieces.
Mix the marinated pork with the chopped onion and green onion.
In a large pan, heat 1 tablespoon of oil over medium-high heat. Add the mixture to the pan. If using a regular pan, add 50ml of water to prevent sticking (skip this step for a non-stick pan).
Stir-fry for 10-12 minutes, stirring occasionally until the pork is fully cooked. Reduce the heat to medium and cook for another 5 minutes until slightly caramelized. If using thicker cuts, slice the pork into bite-sized pieces before serving.
Plate the Jeyuk-bokkeum and garnish with sesame seeds (optional). Serve hot with steamed rice, lettuce wraps (ssam), or a side of kimchi.

Gochujang jeyuk-bokkeum

Print Recipe

Prep Time 15

Cook Time 25

Refrigerator storage 30

Total Time 1 10

Servings 3

Calories 1461 kcal

Ingredients

800 g Pork shoulder or pork belly
200 g Onion
50 g Green onion
2 tbsp Gochugaru (Red pepper flakes)
2 tbsp Sugar
1 tbsp Sesame oil
3 tbsp Gochujang (Red pepper paste)
3 tbsp Soy sauce
1 tbsp Mirin or cooking wine
1 tbsp Minced garlic
1 tsp Ground black pepper
1 tbsp Vegetable oil
50 ml Water optional, for preventing sticking

Instructions

To remove any unwanted smell, soak the pork in warm water for 10 minutes to drain excess blood. After soaking, pat the pork dry with paper towels.
In a bowl, mix together gochujang, gochugaru, sugar, soy sauce, mirin, sesame oil, minced garlic, and black pepper until well combined.
Add the pork to the bowl and mix well, ensuring every piece is evenly coated. Cover and refrigerate for at least 30 minutes (or overnight for deeper flavor).
Slice the onion into thin strips. Chop the green onion into 2-3 cm pieces.
Mix the marinated pork with the chopped onion and green onion.
In a large pan, heat 1 tablespoon of oil over medium-high heat. Add the mixture to the pan. If using a regular pan, add 50ml of water to prevent sticking (skip this step for a non-stick pan).
Stir-fry for 10-12 minutes, stirring occasionally until the pork is fully cooked. Reduce the heat to medium and cook for another 5 minutes until slightly caramelized. If using thicker cuts, slice the pork into bite-sized pieces before serving.
Plate the Jeyuk-bokkeum and garnish with sesame seeds (optional). Serve hot with steamed rice, lettuce wraps (ssam), or a side of kimchi.