Lee Seon-min's Home-cooked Jeyuk-bokkeum (Spicy Pork Stir-fr
This recipe showcases comedian Lee Seon-min's daily life after 19 years of living alone. You can catch a glimpse of his diligent lifestyle, from his neatly organized home to the home-cooked meals he prepares himself and even washing the dishes after eating.
📋 2 recipes — Select to view
This is an easy Jeyuk Bokkeum (제육볶음) recipe that uses leftover pork and vegetable scraps.
📝 Editor's Notes
Today's Jeyuk Bokkeum (제육볶음) recipe is a practical one that utilizes leftover ingredients from your refrigerator.
You can whip it up easily with a savory gochujang (고추장) and soy sauce-based marinade, even without special ingredients.
The spicy and sweet flavor, combined with the crisp texture of generously chopped vegetables, makes it an excellent meal or a perfect accompaniment to drinks.
The difficulty level is moderate-low, and since it can be made without complex steps as long as you have the ingredients, it's ideal for those busy days when you want a satisfying meal.
It tastes even better when enjoyed with warm rice on a chilly day.
🛒 Ingredient Tips
For pork, it's best to choose cuts with a good balance of fat and lean meat, such as pork shoulder or front leg.
Cuts with more lean meat tend to pair better with vegetable scraps and offer a cleaner taste than overly fatty parts.
Fresh pork should have a vibrant red color, be firm to the touch, and have no unpleasant odor.
Choose firm onions with shiny skins, and Cheongyang chili peppers (청양고추) should have fresh stems and vivid colors.
Crushing whole garlic cloves yourself will release a much richer aroma, so be sure to prepare whole garlic.
Remember that the inherent flavor of the ingredients determines the taste of your Jeyuk Bokkeum (제육볶음).
🔄 Substitution Guide
You can substitute pork with chicken (thighs or breast).
Chicken is leaner than pork, offering a milder flavor and potentially reducing cooking time.
However, chicken can be less juicy than pork, so marinating it briefly in milk before seasoning can enhance its tenderness.
If Cheongyang chili peppers (청양고추) are too spicy for your taste, you can replace them with green peppers or bell peppers.
This will reduce the spiciness while still providing a crisp texture and the sweetness of the vegetables.
If you don't have soy sauce, you can add a small amount of oyster sauce for an umami boost, or use oligosaccharide or jocheong (조청, Korean grain syrup) instead of sugar to adjust the sweetness.
Using substitute ingredients allows you to enjoy Jeyuk Bokkeum (제육볶음) with different flavor profiles.
🥘 Ingredients
👨🍳 Cooking Points
The most crucial point in this Jeyuk Bokkeum (제육볶음) recipe is the marinating time.
Marinating for at least 30 minutes allows the meat to absorb the flavors thoroughly, resulting in a deeper taste.
For an even more delicious dish, you can marinate it overnight in the refrigerator if you prepare it in advance.
The second key is to stir-fry the meat quickly over high heat.
This prevents the meat from becoming tough from overcooking or releasing too much liquid.
Heat the pan sufficiently, add the meat, stir-fry for about 5 minutes over high heat, then add the vegetables and stir-fry for another 2-3 minutes.
Finally, a unique charm of this recipe is to preserve the texture by roughly chopping the onion and Cheongyang chili pepper (청양고추).
Avoid chopping them too finely; keep them in generous pieces.
👨🍳 Directions
Take out leftover pork, garlic cloves, and any other vegetable scraps from the refrigerator and prepare them.
Using a mortar and pestle, coarsely crush the garlic cloves.
Sprinkle a few dashes of black pepper over the crushed garlic, then add soy sauce, sugar, and gochujang (고추장) by eye, and mix well until the sauce is thoroughly combined.
Pour the sauce over the pork, mix well to coat, and marinate. Store it in the refrigerator for a while.
Roughly chop the onion and Cheongyang chili pepper (청양고추) and set aside.
In a heated frying pan, stir-fry the marinated pork. Add the chopped onion and Cheongyang chili pepper (청양고추) and continue to stir-fry until everything is nicely browned to complete the Jeyuk Bokkeum (제육볶음).
📦 Storage & Reuse
Once cooked, Jeyuk Bokkeum (제육볶음) can be stored in an airtight container in the refrigerator for 2-3 days.
If you wish to store it longer, it's recommended to portion it into single servings and freeze them.
Frozen Jeyuk Bokkeum can be stored for about 2 weeks.
To reheat frozen Jeyuk Bokkeum, thaw it in the microwave and then reheat, or stir-fry it again in a pan over low heat.
Adding a little water at this stage can help maintain its moisture.
Don't throw away any leftover Jeyuk Bokkeum; you can repurpose it deliciously by stir-frying it with rice to make Jeyuk Bokkeum-bap, or by adding it to a kimchi stew.
🥢 Who This Is For
This Jeyuk Bokkeum (제육볶음) is especially recommended for those who enjoy spicy flavors.
You can enjoy it as a rice bowl, serving it over warm white rice, or wrap it in lettuce or perilla leaves (깻잎) for a richer and more delicious experience.
Pairing it with a refreshing bean sprout soup or doenjang jjigae (된장찌개, soybean paste stew) will complete a perfect Korean meal spread.
It's excellent as a family dinner dish and a superb accompaniment to drinks with friends.
It's truly a 'rice thief' dish that appeals to people of all ages.
🔥 Nutrition Info
Per serving, this Jeyuk Bokkeum (제육볶음) is estimated to contain approximately 450-550 calories, which can vary depending on the type of pork and the amount of sugar in the marinade.
It's estimated to provide about 30-40g of protein, 25-35g of fat, and 20-30g of carbohydrates.
Pork is rich in high-quality protein and Vitamin B1, which helps with fatigue recovery.
Additionally, vegetables like garlic, onion, and Cheongyang chili pepper (청양고추) contribute Vitamin C and dietary fiber.
The capsaicin in Cheongyang chili peppers (청양고추) can also help boost metabolism.
Overall, it will be a hearty and nutritionally balanced meal.
💬 Comments
No comments yet. Be the first to comment!