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A skillet of jeyuk bokkeum, thin-sliced pork stir-fried in a thick red gochujang sauce with onion

Jeyuk Bokkeum Recipe

A jeyuk bokkeum recipe that keeps the gochujang glaze thick instead of watery — how thin to slice the pork and when the vegetables actually go in.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Korean
Ingredients Method

Ingredients
  

  • 600 g / 1.3 lb pork shoulder or pork belly, thinly sliced, about 3 mm / 1/8 in
  • 3 tbsp gochujang
  • 1 tbsp gochugaru
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tbsp rice wine or mirin
  • 1 tbsp grated onion or onion juice
  • 1 tbsp minced garlic
  • 1 tsp grated ginger
  • 1/2 tsp black pepper
  • 1 tbsp neutral oil, for the pan
  • 1 onion, sliced
  • 1/4 head cabbage, roughly sliced
  • 1–2 fresh chili peppers, sliced, optional
  • 2 scallions, sliced
  • 1 tsp toasted sesame oil and sesame seeds, to finish

Method
 

  1. Whisk together the gochujang, gochugaru, soy sauce, sugar, rice wine, grated onion, garlic, ginger and black pepper.
  2. Toss the pork in the marinade and let it sit at least 30 minutes at room temperature, or up to overnight refrigerated for a deeper flavor.
  3. Heat the oil in a wide skillet or wok over high heat until it's shimmering.
  4. Add the pork in a single layer, in batches if your pan isn't wide enough to avoid crowding, and let it sear undisturbed for 1 to 2 minutes before stirring.
  5. Cook, stirring occasionally, until the pork is mostly cooked through and the sauce has started to thicken and cling, about 5 to 6 minutes.
  6. Add the onion and cabbage. Stir-fry over high heat for 2 to 3 minutes, just until they've softened at the edges but still have some bite.
  7. Add the fresh chili in the last minute, if using.
  8. Take the pan off the heat, stir in sesame oil, and scatter scallions and sesame seeds over the top.