Tender pork stir-fried in a spicy, sweet and smoky sauce with onions, carrots, and garlic. This quick and easy jeyuk bokkeum is ready in 25 minutes in one pan! Say goodbye to expensive Korean BBQ and make this at home!

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What is Jeyuk Bokkeum?
Jeyuk Bokkeum is a popular Korean BBQ dish made of thinly cut pork shoulder or pork belly cooked in a sweet and spicy gochujang sauce!
The word "jeyuk" means pork and "bokkeum" means stir fry in Korean. Korean BBQ restaurants serve this grilled meat on a hot plate with white rice or with lettuce wraps.
It's one of my favourite Korean dishes to date! The spicy sauce really compliments the fatty pork and you won't be able to stop at one bite!
The beauty of this main dish is that there is no marinating time and it's cooked in one pan with simple ingredients.
IngredientsΒ & Substitutes
Please scroll down to below recipe card for exact measurements.Β
Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
- Pre-Sliced Pork Shoulder: or substitute with 50% pork belly and 50% pork shoulder. Thinly sliced pork shoulder can be found at many Asian grocers in the frozen section. Or freeze boneless pork shoulder for 45-60 minutes until the exterior is hardened and slice with a sharp knife.
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
- Onion
- Green onion
- Carrots
- Toasted Sesame Seeds: if you're allergic, omit
- Green cabbage: avoid using napa cabbage as it's too watery
Spicy Sauce
- Regular soy sauce:Β or substitute with low sodium soy sauce or light soy sauce. If youβre gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
- Garlic
- Brown sugar: or substitute with honey or white sugar.
- Mirin: A sweet Japanese cooking wine. If you canβt find this ingredient, you may substitute with rice wine, rice vinegar or omit altogether and add a teaspoon of sugar
- Sesame oil
- Gochujang: A Korean red chili paste sold at many Korean grocers in a plastic red rectangular tub from mild to hot. If you're gluten-free, substitute with a gluten-free gochujang.
- Gochugaru: these are Korean red chili flakes for spice and that red color. You can also reduce the amount of chili flakes to make this dish less spicy.
- Black pepper
Expert Tips
- Source marbled pork shoulder for this recipe. The fat makes the pork more tender and juicy.
- Buy pre-sliced pork shoulder to make life easier at the Asian grocery store.
- If you're not using thinly cut pork, freeze your pork shoulder or pork belly for 45-60 minutes exposed and slice with a sharp knife.
- Pre-mix your sauce in advance. This allows for even distribution of ingredients.
- Thinly cut carrots and onions. This allows for them to cook more quickly without overcooking the pork.
- Do not overcook the pork since it's sliced so thinly.
Instructions
Below are step-by-step instructions on how to makeΒ jeyuk bokkeum:
Make Sauce & Cook Pork
In a small bowl, combine sauce ingredients and set aside.
Over low medium heat in a large pan, add oil. Fry pork until only 50% cooked.
Mix in Vegetables & Sauce
Mix in onions and carrots (and optionally cabbage). Cook for 1 minute.
Mix in sauce.
Simmer & Garnish
Cook until sauce thickens slightly, uncovered. Garnish with green onions and sesame seeds. Remove off heat. Enjoy!
StorageΒ
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? This can be stored in a freezer friendly bag and frozen up to 3 months or until you see freezer burn. To reheat, defrost it and reheat in the microwave or on the stovetop in a pan.
Pairing Suggestions
Jeyuk Bokkeum serves well with:
- white rice, brown rice, or cauliflower rice
- other Korean side dishes like Korean cucumber salad, beansprout salad, zucchini fritters, gamja jorim, Korean spinach, japchae
FAQ
This can be made in advance and stored in an airtight container in the fridge for up to 4 days. To enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat. Or alternatively marinate the meat in the spicy sauce and store it in a freezer friendly bag and freeze it for up to 3 months. When ready to cook, thaw it and pan fry as instructed and add in the veggies.
Yes, thinly sliced chicken or rib eye beef will work.
Yes you can marinate the pork with the spicy sauce ahead of time and store it in the fridge until you're ready to cook it.
π Recipe
Quick & Easy Jeyuk Bokkeum (Korean Spicy Pork)
Ingredients
- 1.35 lb pork shoulder pre-sliced kind (or sub with 50% pork shoulder and 50% pork belly)
- 2 teaspoon vegetable oil or any neutral tasting oil
- Β½ small onion julienned
- 1 green onion finely chopped
- 1 cup carrot peeled and thinly sliced
Optional:
- Β½ teaspoon sesame seeds toasted
- 1 cup green cabbage chopped
Jeyuk bokkeum sauce:
- 2.5 tablespoon regular soy sauce
- 4 cloves garlic minced
- 2 tablespoon brown sugar
- 2 tablespoon mirin
- 1.5 tablespoon sesame oil toasted
- 1.5 tablespoon gochujang or 2 tablespoon for very spicy
- 1 teaspoon gochugaru or 2 teaspoon for very spicy
- ΒΌ teaspoon black pepper
Instructions
- In a bowl, mix sauce ingredients. Set aside.
- Over low medium heat in a large pan, add oil. Fry pork until only 50% cooked.
- Mix in onions and carrots (and optionally cabbage). Cook for 1 minute.
- Mix in sauce. Cook until sauce thickens slightly, uncovered. Garnish with green onions and sesame seeds. Remove off heat. Enjoy!
Ben
For such a delicious dish thus requires way less preparation than I expected. It has become one of my families most eaten recipes since we found it
Christie Lai
Thank you so much for making it and for sharing your positive experience! Glad you found it to be easier than expected!
maggie
I made this tonight and my Son said it tasted as good as the Korean restaurant we go to , definately will make again , thank you
Christie Lai
Thank you so much for making my recipe and for the positive review, Maggie! So glad to hear it's as good as the Korean restaurant π
Sunya
Hi, I'm making this right now and am excited to try it! Can it be barbecued on foil? To have more of that barbecue taste? Would that require marinating it first?
christieathome
Hi there, I am excited for you to try it! Yes you can barbecue it on foil and if you have time, feel free to marinate it but it's not necessary if you don't.
Jim
This was delicious! I paired it with the zucchini fritters and can't say enough about your recipes. I have made a total of six different meals and can't wait to try the next one. Thank you sharing!
christieathome
Aww thank YOU so much for the continued support, Jim! I am really touched to read that you've made so many of my recipes. I truly appreciate it from the bottom of my heart. Thank you! Have a wonderful day!
Carol
Made this tonight in no time, with even 2x the quantity. I'm so glad I doubled it because it was so good! It was such a great turnout for something that was so easy. My boyfriend loved it!
christieathome
Thank you so much for making my recipe, Carol! I am so glad to hear you're made double the quantity with no regrets. Happy you and your boyfriend enjoyed it π Have a wonderful day!
Katherine
Made this tonight, it was so good! I reduced gochujang a little bit for my European tongue. Paired it with bulgur. Also used pork belly, feel guilty now π
christieathome
Thanks so much for making my recipe, Katherine! So happy you enjoyed it with some pork belly and that it still tasted just as delicious with less gochujang π
Roger Burton
Great dish - lots of flavor, and quick and easy! Thank you so much!
christieathome
Thanks so much for making my recipe and for leaving a kind review, Roger! So glad you liked it. Have a great day!
Alexandra
I am in love! It was perfectly flavourful and just enough spice but not too much. I canβt wait to make this again.
christieathome
Thanks for making my recipe! Glad you enjoyed it! βΊοΈ