Quick Easy Jeyuk Bokkeum (Korean Spicy Pork)

Name: Quick & Easy Jeyuk Bokkeum (Korean Spicy Pork)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1.35 lb pork shoulder (pre-sliced kind (or sub with 50% pork shoulder and 50% pork belly)); 2 tsp vegetable oil (or any neutral tasting oil); 1/2 small onion (julienned); 1 green onion (finely chopped); 1 cup carrot (peeled and thinly sliced); 1/2 tsp sesame seeds (toasted); 1 cup green cabbage (chopped); 2.5 tbsp regular soy sauce; 4 cloves garlic (minced); 2 tbsp brown sugar; 2 tbsp mirin; 1.5 tbsp sesame oil (toasted); 1.5 tbsp gochujang (or 2 tbsp for very spicy); 1 tsp gochugaru (or 2 tsp for very spicy); 1/4 tsp black pepper

Jump to Recipe Video

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!

Jump to:

What is Jeyuk Bokkeum?
Ingredients & Substitutes
Expert Tips
Instructions
Storage
Pairing Suggestions
FAQ
Other recipes you may like
📖 Recipe
💬 Reviews

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.

Ingredients & Substitutes

Please scroll down to below recipe card for exact measurements.

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: or substitute with low sodium soy sauce or light soy sauce. If you’re 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 can’t 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 make jeyuk bokkeum:

Make Sauce & Cook Pork

In a small bowl, combine sauce ingredients and set aside.

fry pork in a large pan on low medium heat until 50% cooked

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!

Storage

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

Can I make this in advance?

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.

Can I substitute with another type of meat?

Yes, thinly sliced chicken or rib eye beef will work.

Can I marinate the pork ahead of time?

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.

Other recipes you may like

📖 Recipe