Jeyuk Bokkeum (Korean Spicy Pork). Tender pork stir-fried in a spicy, sweet and savoury gochujang sauce with onions, carrots, and garlic. Ready in 25 minutes!
Whenever I think of Korean BBQ, this spicy Korean pork bulgogi is one of the first meat dishes that comes to my mind. The spicy and sweet flavours from the gochujang really make this pork dish stand out from many others as it offers a barbeque-like taste, without even using the grill!
Why make my Korean stir fried spicy pork?
There are many Korean pork recipes online, but you should make mine because it’s:
- Flavour packed
- Extremely easy to make
- Made in less than 25 minutes!
- No marinating time
- Cooked in one skillet!
- Options to make this dish tastier or healthier, or spicier
Easy Korean Spicy Pork
This Korean spicy pork bulgogi recipe is so easy and is so delicious your eyes will be rolling to the back of your head! It’s made in one pan in 25 minutes with a couple of options to make this spicier or milder and healthier or more indulgent.
In addition, there is no Korean spicy pork marinade involved! We are simply frying the pork, onions and carrots and then adding the sauce to cook the ingredients and that’s it! There is no marinating time!
What you’ll need
For this recipe you will need the following jeyuk bokkeum ingredients:
- pork shoulder (thinly sliced) as shown in image, or for a more indulgent version substitute with 50% pork belly and 50% pork shoulder
- vegetable oil, or any neutral tasting oil
- yellow onion
- green onions
- carrot
- sesame seeds, optional
- regular cabbage
Jeyuk bokkeum sauce:
- regular soy sauce, not light or dark soy sauce
- garlic
- brown sugar
- mirin
- sesame oil
- gochujang
- gochugaru
- black pepper
How to make Korean Spicy Pork
Below are brief steps with visuals to show you how to make Korean jeyuk bokkeum. Please scroll down to the recipe card below to find full instructions and details.
Thinly slice pork shoulder. Tip: Freeze pork shoulder for 30 minutes and it’ll be easier to cut thinly.
In a bowl, mix sauce ingredients. Set aside.
Over low medium heat, add oil. Fry pork until 50% cooked.
Mix in onions and carrots. Cook for 1-2 minutes.
Mix in sauce.
Cook until sauce thickens slightly, uncovered.
Garnish with green onions and sesame seeds. Remove off heat. Enjoy!
Cooking Tips
Below are tips on making jeyuk-bokkeum:
Freeze pork for 30 minutes to cut thinly
When you freeze it, it’ll turn a bit hard, but it’ll be much easier to cut your pork thinly.
Buy Hot Pot Style Pork Shoulder to make it easier!
Alternatively, to make things even easier, buy hot pot style pork shoulder at the Asian market which is thinly pre-sliced for you! Just be cautious not to overcook it since it’s sliced very thinly.
For best taste, use 50/50 Pork Shoulder and Pork Belly
If you prefer a tastier more indulgent Korean spicy pork recipe, use 50% pork shoulder and 50% pork belly. The fat from the pork belly elevates this dish to the next level!
For a healthier Korean spicy pork stir fry recipe
Use pork shoulder with a bit of fat running through it. This will be leaner but healthier.
To make this dish healthier
You can also add regular chopped cabbage to my Korean spicy pork BBQ recipe to make it healthier and more balanced!
Pre-mix sauce prior to cooking
This will allow for an even distribution of the sauce ingredients through your meat
Do not overcook the pork shoulder
If you overcook the pork shoulder, it will indeed become dry. Therefore, low and slow over low-medium heat is the key!
No need to caramelize the onions
Since it’s being cooked down into the sauce, there’s no need to caramelize the onions.
FAQ
Below are frequently asked questions about this jeyuk bokkeum recipe:
Can I use another cut of pork?
Yes, as long it’s boneless, cut thinly and has some fat running through it. The fat is essential to making this dish taste tender and juicy.
What is a substitute for mirin?
If you can’t find this ingredient, omit altogether and adding more brown sugar to taste for this Jeyuk Bokkeum (Korean Spicy Pork).
Where can I buy gochujang and gochugaru?
Most Asian grocers and 100% Korean grocers will carry these items.
What can I do with the rest of my gochugaru?
Freeze it in a zip lock bag! It will last for years! No joke!
What is Jeyuk?
It means Pork in Korean.
What is Bokkeum in Korean?
It means to stir fry.
Other recipes you may like!
If you enjoyed this jeyuk bokkeum stir fried pork, you may enjoy these other recipes:
BULGOGI (KOREAN BBQ BEEF)
AIR FRYER KOREAN FRIED CHICKEN
SWEET STICKY KOREAN CHICKEN
KOREAN BULGOGI CHICKEN WINGS
KOREAN PORK BELLY LETTUCE WRAPS
PORK BELLY KIMCHI FRIED RICE
Try it!
Well, I hope you give my Jeyuk Bokkeum (Korean Spicy Pork) a try! It always excites me when you make my recipes and I hope this is one you try and most importantly, enjoy.
Sharing is caring
If you enjoyed my Korean BBQ spicy pork, please share it with your family and friends or on social media! Take a picture of your re-creation and make sure to tag me @ChristieAtHome in your feed or stories as I would love to see it!
Did you enjoy it?
If you genuinely enjoyed my Korean spicy fried pork, please leave a 5-star review. I would greatly appreciate it 🙂
Take care,
Christie
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Easy Jeyuk Bokkeum (Korean Spicy Pork)
Ingredients
- 600 grams pork shoulder thinly sliced, OR for an indulgent version substitute with half pork belly and half pork shoulder
- 2 tsp vegetable oil or any neutral tasting oil
- ½ yellow onion julienned
- 1 stalk green onions finely chopped
- 1 cup carrot peeled and thinly sliced
Optional:
- ½ tsp sesame seeds
- 1 cup cabbage chopped
Jeyuk bokkeum sauce:
- 2.5 tbsp regular soy sauce not light or dark soy sauce
- 2 tbsp garlic minced
- 2 tbsp brown sugar
- 2 tbsp mirin
- 1.5 tbsp sesame oil
- 1.5 tbsp gochujang or 2 tbsp for very spicy
- 1 tsp gochugaru or 2 tsp for very spicy
- ¼ tsp black pepper
Instructions
- Thinly slice pork shoulder. Tip: Freeze pork shoulder for 30 minutes and it’ll be easier to cut thinly.
- 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!
NOTES
I am in love! It was perfectly flavourful and just enough spice but not too much. I can’t wait to make this again.
Thanks for making my recipe! Glad you enjoyed it! ☺️