Super Simple Jeyuk-bokkeum (Spicy Pork Stir-fry) with Golden
* 이미지는 AI가 생성한 참고 이미지로, 실제 조리 결과물과 다를 수 있습니다.
This is a super simple Jeyuk-bokkeum (spicy pork stir-fry) recipe, featuring pork shoulder butt and plenty of vegetables, creating an exquisite balance of spicy, sweet, and savory umami flavors.
📝 Editor's Notes
This Jeyuk-bokkeum recipe, made with pork shoulder butt and various vegetables, can be whipped up in about 30 minutes.
With its golden ratio of spicy, sweet, and savory seasoning, this dish boasts an explosive umami flavor, making it perfect as a side dish for rice or an accompaniment to drinks.
It's easy for anyone to follow without complicated steps, making it highly recommended for beginner cooks.
While delicious any time of year, it becomes an even more special meal when enjoyed with a cold beer after a long day's work.
🛒 Ingredient Tips
For Jeyuk-bokkeum, which relies heavily on the pork, it's best to choose pork shoulder butt that has a good balance of lean meat and fat.
Too lean, and it can be dry; too much fat, and it can be greasy.
Fresh pork shoulder butt should have a vibrant pink color, a slight sheen, and feel firm to the touch.
For onions and cabbage, choose fresh ones to add crispiness and sweetness.
Onions should have firm skins and a glossy appearance, while cabbage should have green outer leaves and feel heavy.
Adding plenty of seasonal vegetables will not only boost nutrition but also enrich the flavor.
🔄 Substitution Guide
Instead of pork shoulder butt, you can use pork neck (moksal) or pork belly (samgyeopsal).
Pork neck offers a more tender texture than shoulder butt, while pork belly provides a richer, fattier flavor.
If using pork belly, it's advisable to drain excess fat during cooking.
If you don't have Montreal steak seasoning, you can mix salt, pepper, garlic powder, and onion powder, or use a commercially available steak seasoning as a substitute.
The depth of flavor might vary slightly, but it will still be delicious.
For a cleaner umami taste, you can use anchovy sauce (myeolchi-aekjeot) instead of tuna sauce.
🥘 Ingredients
👨🍳 Cooking Points
There are two crucial cooking points for this recipe.
First, season the pork with Montreal steak seasoning and cook it about 80% of the way through initially to render out enough fat.
This helps to eliminate any gamey odor from the pork and enhance its overall flavor.
Second, adding the seasonings (gochugaru, soy sauce, etc.) to the rendered fat in the center of the pan and stir-frying them briefly as if to slightly char them creates a searing effect.
This interaction between the seasonings and hot oil develops a deep smoky flavor and intense umami.
Lastly, remember to add the sugar, black pepper, sesame oil, and toasted sesame seeds after turning off the heat, mixing them with the residual heat to preserve their delicate aroma and flavor.
Keep these points in mind, and you'll be able to make delicious Jeyuk-bokkeum without fail.
👨🍳 Directions
Place the pork shoulder butt seasoned with Montreal steak seasoning in a pan, spread it evenly, and cook until about 80% done. Once some fat has rendered out, add the julienned green onion and 1 tbsp of minced garlic, then stir-fry until fragrant.
In the fat collected in the center of the pan, add 2 tbsp of gochugaru (고춧가루), 2 tbsp of soy sauce, 1 tsp of gochujang (고추장), and 2 tbsp of mirin. Stir-fry briefly as if to lightly char the seasonings, then mix them with the pork.
Add 1 julienned onion and a handful of cabbage. Stir-fry, then add 1 tbsp of soy sauce and 1 tsp of tuna sauce, and continue stir-frying.
Stir-fry until the vegetables have softened, then add 1 tsp of sugar and a pinch of black pepper, and turn off the heat. Finally, drizzle with 1 tsp of sesame oil and sprinkle with 1 tbsp of toasted sesame seeds to complete the delicious Jeyuk-bokkeum.
💡 Tips
Season the pork with Montreal steak seasoning and cook it about 80% through first to render out fat.
Adding the seasoning to the rendered fat in the center of the pan and lightly charring it will deepen the flavor.
Adding sugar, black pepper, sesame oil, and toasted sesame seeds at the very end, right after turning off the heat, helps preserve their aroma and flavor.
📦 Storage & Reuse
Store the finished Jeyuk-bokkeum in an airtight container in the refrigerator for 2-3 days.
For longer storage, divide it into single-serving portions and freeze for up to 1 month.
To reheat frozen Jeyuk-bokkeum, thaw it in the microwave or gently warm it in a pan over low heat; adding a little water while stir-frying will help maintain its moisture.
Leftover Jeyuk-bokkeum can be transformed into a fantastic meal by making fried rice with rice, kimchi, and shredded seaweed, or by using it as a topping for a rice bowl.
🥢 Who This Is For
This Jeyuk-bokkeum is a fantastic dish for the whole family to enjoy, especially those who love spicy flavors.
Serve it over hot rice as a rice bowl, or enjoy it with lettuce wraps for a more hearty meal.
Pairing it with a refreshing soybean sprout soup (kongnamul-guk) or seaweed soup (miyeok-guk) will help balance the spicy flavor and complete a well-rounded meal.
It's also an excellent choice for home parties with friends or for camping trips.
🔥 Nutrition Info
For this Jeyuk-bokkeum recipe, one serving (approx.
350g) is estimated to contain around 600-700 calories.
It provides approximately 40-50g of protein, 40-50g of fat, and 20-30g of carbohydrates.
Pork shoulder butt is rich in B vitamins, especially B1, which helps with fatigue recovery, and its high iron content is beneficial for preventing anemia.
Vegetables like onions and cabbage provide dietary fiber and vitamin C, contributing to gut health and immune system enhancement.
While various spices and seasonings like Montreal steak seasoning and tuna sauce add great flavor, the sodium content can be high, so it's advisable to moderate your intake.
💬 Frequently Asked Questions
- Q. What ingredients do I need for Super Simple Jeyuk-bokkeum (Spicy Pork Stir-fry) with Golden Ratio Sauce and Abundant Vegetables?
- Main ingredients include Pork shoulder butt, Onion, Cabbage, Green onion, Soy sauce. For Jeyuk-bokkeum, which relies heavily on the pork, it's best to choose pork shoulder butt that has a good balance of lean meat and fat. Too lean, and it can be dry; too much fat, and it can be greasy. Fresh pork shoulder butt should have a vibrant pink color, a slight sheen, and feel firm to the touch. For onions and cabbage, choose fresh ones to add crispiness and sweetness. Onions should have firm skins and a glossy appearance, while cabbage should have green outer leaves and feel heavy. Adding plenty of seasonal vegetables will not only boost nutrition but also enrich the flavor.
- Q. What are the key tips for making Super Simple Jeyuk-bokkeum (Spicy Pork Stir-fry) with Golden Ratio Sauce and Abundant Vegetables?
- There are two crucial cooking points for this recipe. First, season the pork with Montreal steak seasoning and cook it about 80% of the way through initially to render out enough fat. This helps to eliminate any gamey odor from the pork and enhance its overall flavor. Second, adding the seasonings (gochugaru, soy sauce, etc.) to the rendered fat in the center of the pan and stir-frying them briefly as if to slightly char them creates a searing effect. This interaction between the seasonings and hot oil develops a deep smoky flavor and intense umami. Lastly, remember to add the sugar, black pepper, sesame oil, and toasted sesame seeds after turning off the heat, mixing them with the residual heat to preserve their delicate aroma and flavor. Keep these points in mind, and you'll be able to make delicious Jeyuk-bokkeum without fail.
- Q. How should I store leftover Super Simple Jeyuk-bokkeum (Spicy Pork Stir-fry) with Golden Ratio Sauce and Abundant Vegetables?
- Store the finished Jeyuk-bokkeum in an airtight container in the refrigerator for 2-3 days. For longer storage, divide it into single-serving portions and freeze for up to 1 month. To reheat frozen Jeyuk-bokkeum, thaw it in the microwave or gently warm it in a pan over low heat; adding a little water while stir-frying will help maintain its moisture. Leftover Jeyuk-bokkeum can be transformed into a fantastic meal by making fried rice with rice, kimchi, and shredded seaweed, or by using it as a topping for a rice bowl.
- Q. How many calories are in Super Simple Jeyuk-bokkeum (Spicy Pork Stir-fry) with Golden Ratio Sauce and Abundant Vegetables?
- For this Jeyuk-bokkeum recipe, one serving (approx. 350g) is estimated to contain around 600-700 calories. It provides approximately 40-50g of protein, 40-50g of fat, and 20-30g of carbohydrates. Pork shoulder butt is rich in B vitamins, especially B1, which helps with fatigue recovery, and its high iron content is beneficial for preventing anemia. Vegetables like onions and cabbage provide dietary fiber and vitamin C, contributing to gut health and immune system enhancement. While various spices and seasonings like Montreal steak seasoning and tuna sauce add great flavor, the sodium content can be high, so it's advisable to moderate your intake.
- Q. Can I substitute ingredients in Super Simple Jeyuk-bokkeum (Spicy Pork Stir-fry) with Golden Ratio Sauce and Abundant Vegetables?
- Instead of pork shoulder butt, you can use pork neck (moksal) or pork belly (samgyeopsal). Pork neck offers a more tender texture than shoulder butt, while pork belly provides a richer, fattier flavor. If using pork belly, it's advisable to drain excess fat during cooking. If you don't have Montreal steak seasoning, you can mix salt, pepper, garlic powder, and onion powder, or use a commercially available steak seasoning as a substitute. The depth of flavor might vary slightly, but it will still be delicious. For a cleaner umami taste, you can use anchovy sauce (myeolchi-aekjeot) instead of tuna sauce.
💬 Comments
No comments yet. Be the first to comment!