The Nation's Favorite Combo: Jeyuk Bokkeum (Spicy Pork Stir-
This recipe allows you to enjoy Jeyuk Bokkeum, a beloved spicy pork stir-fry, and Doenjang Jjigae, a savory fermented soybean paste stew, together.
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This recipe features Jeyuk-bokkeum (제육볶음), a beloved spicy and sweet Korean soul food.
📝 Editor's Notes
The Jeyuk-bokkeum (제육볶음) we're introducing today is an indispensable soul food on the Korean dining table.
The tender pork combined with the spicy and sweet sauce creates an incredibly delicious flavor that will make you exclaim with delight.
A distinctive feature of this recipe is the addition of pear juice and maesil-cheong (매실청), which enhance the umami and tenderness of the meat.
While it might seem complex, the cooking process is surprisingly simple, making it easy for even beginner cooks to try.
It's a beloved dish all year round, perfect as a topping for warm rice or enjoyed generously with ssam (쌈) vegetables.
It's also an excellent choice for family meals or entertaining guests.
🛒 Ingredient Tips
The key ingredient that determines the flavor of Jeyuk-bokkeum (제육볶음) is pork shoulder butt.
This cut boasts a soft yet chewy texture due to its balanced combination of fat and lean meat.
When choosing fresh pork shoulder butt, look for lean sections with a vibrant red color and white, firm fat.
Fresh meat should also have a glossy surface and no off-smell.
Onions and green onions are important vegetables that add sweetness and aroma.
For onions, choose those with firm skins, a glossy appearance, and a heavy feel.
For green onions, select stalks that are straight and have plenty of white sections.
Using seasonal vegetables will help you create an even fresher and more delicious Jeyuk-bokkeum (제육볶음).
🔄 Substitution Guide
Instead of pork shoulder butt, you can use pork neck or pork belly.
Pork neck has less fat than shoulder butt, so it's recommended if you prefer a leaner taste.
Pork belly, on the other hand, is fattier, offering a richer and more tender flavor.
If using pork belly, you might want to drain some of the excess oil during cooking or blot it with a paper towel.
If pear juice is unavailable, you can substitute it with grated pear, apple juice, or even onion juice.
Fruit juices help tenderize the meat and add a natural sweetness, so it's recommended to include them.
Tuna sauce is a key ingredient for umami; if you don't have it, you can substitute with anchovy sauce or Korean soup soy sauce, but the unique deep umami flavor of tuna sauce might be slightly diminished.
🥘 Ingredients
👨🍳 Cooking Points
The first key point of this Jeyuk-bokkeum (제육볶음) recipe is marination time.
Marinating the seasoned pork for at least 30 minutes allows the flavors to deeply penetrate the meat, resulting in a much richer taste.
If time permits, we recommend marinating it in the refrigerator for 1-2 hours.
The second point is to stir-fry quickly over high heat.
After heating cooking oil in a hot pan, add the marinated pork and stir-fry over high heat to seal in the juices and prevent the meat from drying out.
Add the vegetables when the pork is 50-60% cooked to maintain their crisp texture.
Finally, just before turning off the heat, add sesame oil and mix it with the residual heat; this will spread the nutty aroma throughout the dish, enhancing its overall flavor.
This is truly the secret to its deliciousness.
👨🍳 Directions
Combine 2 tbsp soy sauce, 2 tbsp tuna sauce, 3 tbsp Mirin (Korean cooking wine), 2 tbsp maesil-cheong (매실청), 3 tbsp corn syrup, 1 tbsp sugar, 1 tbsp gochujang (고추장), a pinch of black pepper, 3 tbsp gochugaru (고춧가루), 3 tbsp pear juice, and 2 tbsp minced garlic to make the sauce.
Add 600g of pork shoulder butt to the sauce and mix well.
Marinate the seasoned pork for about 30 minutes.
Cut 1 whole onion, 1/2 whole carrot, and 1 stalk of green onion into bite-sized pieces.
Heat 1 tbsp cooking oil in a hot pan, then add the marinated pork and stir-fry over high heat.
When the pork is about 50-60% cooked, add the prepared vegetables and continue to stir-fry.
Once the vegetables have slightly softened, turn off the heat, add 1 tbsp sesame oil, and mix well to ensure the sesame oil aroma is evenly distributed.
Serve in a dish and sprinkle with sesame seeds at the end.
💡 Tips
You can use any cut of pork you prefer, such as pork neck or pork belly.
Marinating the pork in the sauce for at least 30 minutes allows the flavors to penetrate evenly, resulting in a more delicious dish.
Too much gochujang (고추장) can make the dish taste thick; about 1 tbsp is appropriate. You can adjust the amount of gochugaru (고춧가루) to control the spiciness according to your preference.
Adding pear juice helps tenderize the meat.
Jeyuk-bokkeum (제육볶음) should be stir-fried quickly over high heat to preserve its texture and flavor, prevent the pork from drying out, and allow the sauce to coat evenly.
Turn off the heat when the vegetables are still slightly crisp; they will continue to cook with the residual heat, enhancing their flavor.
For an even more delicious experience, add some crumbled seaweed, toasted sesame seeds, a drizzle of sesame oil, and a bit more gochujang (고추장) to the leftover sauce and stir-fry it with rice.
📦 Storage & Reuse
Store leftover Jeyuk-bokkeum (제육볶음) in an airtight container in the refrigerator for 2-3 days to keep it fresh.
If you don't plan to eat it immediately, portion it out and freeze it.
It can be stored frozen for up to about 2 weeks.
To reheat, thaw and then warm in a microwave or pan.
When reheating, do so slowly over medium-low heat to prevent the meat from drying out and maintain its juiciness.
You can also use the leftover Jeyuk-bokkeum (제육볶음) sauce with rice, crumbled seaweed, and sesame oil to make a delicious fried rice – definitely give it a try!
Any remaining vegetables can be used in other stir-fries or stews.
🥢 Who This Is For
This spicy and sweet Jeyuk-bokkeum (제육볶음) is a fantastic dish for the whole family to enjoy.
It's highly recommended for those who love spicy food or want to relieve stress.
It makes a satisfying meal on its own and pairs wonderfully with makgeolli (막걸리) or soju (소주) as a snack.
You can enjoy a more diverse flavor by wrapping it in ssam (쌈) vegetables, and pairing it with a refreshing kongnamul-guk (콩나물국), doenjang-jjigae (된장찌개), or gyeran-jjim (계란찜) completes a perfect Korean meal.
Try it with baek-kimchi (백김치) or dongchimi (동치미) to balance the spicy flavor.
🔥 Nutrition Info
This Jeyuk-bokkeum (제육볶음) recipe, based on 2-3 servings, is estimated to provide approximately 550-650 kcal per serving.
With 600g of pork shoulder butt, it's very rich in protein, offering about 40-50g, and contains approximately 30-40g of fat, providing energy.
Carbohydrates, derived from the sauce ingredients (sugar, corn syrup, pear juice, etc.) and vegetables, are estimated to be around 30-40g.
Pork, in particular, is rich in B vitamins, which help combat fatigue, and its high iron content is beneficial for preventing anemia.
Vegetables like onion, green onion, and carrot provide dietary fiber, vitamins, and minerals, helping to balance the nutrition.
However, the sodium content might be somewhat high, so consider enjoying it with ssam (쌈) vegetables or increasing your vegetable intake.
💬 Comments
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