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Gochujang jeyuk-bokkeum

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Refrigerator storage 30 minutes
Total Time 1 hour 10 minutes
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.