Jeyuk bokkeum (제육 볶음) is made with thinly sliced pork, vegetables stir-fried in a spicy, savory gochujang sauce.
This no-marinade jeyuk bokkeum tastes the way I remember it in Korea, and it’s easy enough to make whenever I miss home.
Ingredients
Method
- Describe the first step with heat level, timing, and a visual cue for success.
- Describe the next step clearly, including texture, color, or aroma cues.
- Finish with serving instructions and any final seasoning or garnish.
Yunnie’s Tips
- You can use whichever cut you prefer, but get thinly-sliced one so it cooks quickly and picks up the sauce without marinating.
- For more heat, add spicy gochugaru.
- Finish cooking until the sauce has reduced but is still a little saucy.
- Enjoy it with rice and banchan, or wrap a bite of pork and rice in lettuce or perilla leaves.
From Yunnie’s Table
Living abroad, I often go out for Korean food when I miss the food back home. When I first moved abroad, I was always excited to order jeyuk bokkeum. It felt like a safe bet—how could spicy stir-fried pork not be good?
But it was usually sweeter and less spicy than what I remembered eating in Korea. I understand that the flavors may have been adjusted to suit local tastes, but with the prices so high, I started thinking I’d rather just make it at home. Since I started using this recipe, I don’t order jeyuk bokkeum at restaurants anymore.
In Korea, this is an everyday meal. You’ll find it at gisa sikdang, casual restaurants that traditionally serve drivers, and at inexpensive places around university campuses. It usually comes with rice and a few side dishes—a filling meal at a reasonable price.
A lot of recipes have you marinate the pork for hours. But this one skips that step and is just as flavorful. There’s no need to plan ahead or wait for it to marinate!
Print-friendly recipe
Korean Spicy Pork Stir-Fry (Jeyuk Bokkeum)
Ingredients
- 500 g thinly sliced pork shoulder
- 1 green onion
- ½ onion
- 2 tbsp cooking oil
For the sauce
- 1 tbsp gochujang Korean red pepper paste
- 4 tbsp soy sauce jin-ganjang
- 4 tbsp korean cooking wine
- 2 tbsp gochugaru Korean red pepper flakes
- 2 tbsp corn syrup
- 2 tbsp minced garlic
- 1 tbsp oyster sauce
- 1 tbsp sugar
Instructions
- Thinly slice the green onion and onion.
- In a small bowl, mix together all the sauce ingredients.
- Heat the cooking oil in a pan over medium-high heat.
- Add the pork and cook until it’s no longer pink and almost cooked through.
- Add the green onion and onion. Stir-fry until the onion turns translucent.
- Add about half of the sauce and stir-fry. Taste, then add more sauce as needed. I used about 90% of it.
- Reduce the heat to medium-low and cook for 3–5 minutes, until the sauce has reduced and only a little liquid remains.
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