Easy Jeyuk-bokkeum (제육볶음) with TBK Spicy Stir-fry Sauce
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A spicy Jeyuk-bokkeum (제육볶음) that's quick and easy to make with pork belly and vegetables, using TBK Spicy Stir-fry Sauce.
📝 Editor's Notes
This spicy Jeyuk-bokkeum (제육볶음) comes together in just 30 minutes with pork belly and vegetables.
With 3 tablespoons of TBK Spicy Stir-fry Sauce, there's no need to worry about seasoning ratios, making it easy for even beginner cooks.
Pre-browning the pork belly enhances its richness, which beautifully complements the sweet and spicy sauce, while also providing a satisfying texture.
This hearty main dish is perfect for days when you've lost your appetite or for family dinners.
🛒 Ingredient Tips
Choose pork belly that has 3-4 even layers of lean meat and fat.
If it's too fatty, it can be greasy, so a thickness of about 0.6 inches (1.5 cm) is ideal for stir-frying.
Fresh meat will be bright pink and firm when pressed.
For zucchini, select one with a smooth, firm surface and a fresh stem to prevent it from getting mushy when cooked.
The thicker and firmer the white part of the green onion, the sweeter it will be, balancing the spicy sauce well.
🔄 Substitution Guide
If pork belly is too rich for your taste, you can substitute it with pork neck or front leg (pork shoulder/butt).
These cuts are leaner and lower in calories, but can become tough if overcooked, so shorten the cooking time.
If zucchini is hard to find, you can use aehobak (애호박, Korean squash), but as it's softer and releases more water, add it towards the end of cooking.
If you don't have TBK Spicy Stir-fry Sauce, you can make your own by mixing 2 tablespoons of gochujang (고추장), 1 tablespoon of gochugaru (고춧가루), soy sauce, sugar, and minced garlic.
A homemade sauce allows you to adjust the spice and sweetness to your preference, but requires a bit more effort to season correctly.
🥘 Ingredients
👨🍳 Cooking Points
The most important step is to grill the pork belly separately first.
Heat the pan over high heat, add the pork, and once it sizzles, reduce to medium and cook until golden brown on both sides.
This creates a crispy exterior and a juicy interior.
If there's too much fat, drain it to prevent the final dish from being greasy.
The key to the vegetables is to stir-fry them quickly over high heat to maintain their crispness; if they seem to be burning due to lack of moisture, add the 1/3 cup of water little by little.
You can't go wrong if you adjust the seasoning with water if it's too salty, or with more sauce if it's too bland.
👨🍳 Directions
Cut the green onions diagonally into large pieces, about 0.8-1.2 inches (2-3 cm) thick.
Halve the carrot lengthwise, then slice into 0.15-inch (0.4 cm) thick half-moon shapes. Make sure they are not too thick.
Halve the zucchini lengthwise, then slice into 0.2-inch (0.5 cm) thick half-moon shapes, slightly thicker than the carrots.
Slice the onion 0.3-inch (0.7 cm) thick, ensuring they have some thickness.
Prepare a frying pan and heat it over high heat. Add the pork belly, which should be about 0.6 inches (1.5 cm) thick. Once it starts sizzling, reduce the heat to medium and cook until golden brown on both sides. If too much oil splatters, you can cover the pan with a paper towel while cooking.
Transfer the cooked pork belly to a plate and cut it into bite-sized pieces. You may trim off any cartilage if desired.
Remove some of the excess oil from the frying pan. Add the cooked pork belly, TBK Spicy Stir-fry Sauce, onion, green onion, carrot, zucchini, and minced garlic all at once, then turn the heat to high.
Once it starts sizzling, reduce the heat to medium, mix well, and stir-fry until golden brown to finish.
💡 Tips
The specific cutting shapes for green onions, carrots, zucchini, and onions are not crucial; roughly chopping them will not affect the taste.
Pork belly releases a lot of fat, so little or no additional cooking oil is needed. If there's too much oil, drain some later to adjust.
Depending on your stove's heat or pan thickness, if the vegetables don't release enough moisture and seem to be burning, add the 1/3 cup of water little by little while stir-frying.
If the sauce tastes too salty, add water. If it's too bland, add more sauce to adjust the seasoning.
📦 Storage & Reuse
Once cooked, allow the Jeyuk-bokkeum (제육볶음) to cool completely before transferring it to an airtight container.
It can be stored in the refrigerator for 3-4 days, or in the freezer for 2-3 weeks.
To reheat, add a little water or oil to a pan and stir-fry over medium heat until warmed through to restore its original moistness.
When microwaving, heat briefly to prevent the vegetables from becoming too soft.
Leftover Jeyuk-bokkeum is delicious when stir-fried with rice to make fried rice, or used as a filling for kimbap (김밥) with kimchi.
🥢 Who This Is For
This dish is perfect for days when you need a spicy and hearty meal, or as a main course for family dinners or guests.
Serve it wrapped in fresh lettuce and perilla leaves (깻잎) with rice to cut through the richness.
Pair it with refreshing bean sprout soup or steamed egg to gently neutralize the spiciness.
It also makes a great accompaniment to soju or beer.
🔥 Nutrition Info
One serving is estimated to be approximately 550-620 kcal.
With 5.3 oz (150g) of pork belly, it provides about 20-24g of protein and 45-50g of fat, indicating a high fat content.
Carbohydrates from the sauce and vegetables are around 12-16g.
Onions and green onions are rich in allicin, while carrots provide beta-carotene and Vitamin A, benefiting eye health and immunity.
Minced garlic adds compounds that are good for blood circulation.
Since the fat content is relatively high, drain off excess oil and serve with plenty of vegetables for a balanced meal.
💬 Frequently Asked Questions
- Q. What ingredients do I need for Easy Jeyuk-bokkeum (제육볶음) with TBK Spicy Stir-fry Sauce?
- Main ingredients include Pork belly, Onion, Zucchini, Green onion, Carrot. Choose pork belly that has 3-4 even layers of lean meat and fat. If it's too fatty, it can be greasy, so a thickness of about 0.6 inches (1.5 cm) is ideal for stir-frying. Fresh meat will be bright pink and firm when pressed. For zucchini, select one with a smooth, firm surface and a fresh stem to prevent it from getting mushy when cooked. The thicker and firmer the white part of the green onion, the sweeter it will be, balancing the spicy sauce well.
- Q. What are the key tips for making Easy Jeyuk-bokkeum (제육볶음) with TBK Spicy Stir-fry Sauce?
- The most important step is to grill the pork belly separately first. Heat the pan over high heat, add the pork, and once it sizzles, reduce to medium and cook until golden brown on both sides. This creates a crispy exterior and a juicy interior. If there's too much fat, drain it to prevent the final dish from being greasy. The key to the vegetables is to stir-fry them quickly over high heat to maintain their crispness; if they seem to be burning due to lack of moisture, add the 1/3 cup of water little by little. You can't go wrong if you adjust the seasoning with water if it's too salty, or with more sauce if it's too bland.
- Q. How should I store leftover Easy Jeyuk-bokkeum (제육볶음) with TBK Spicy Stir-fry Sauce?
- Once cooked, allow the Jeyuk-bokkeum (제육볶음) to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for 3-4 days, or in the freezer for 2-3 weeks. To reheat, add a little water or oil to a pan and stir-fry over medium heat until warmed through to restore its original moistness. When microwaving, heat briefly to prevent the vegetables from becoming too soft. Leftover Jeyuk-bokkeum is delicious when stir-fried with rice to make fried rice, or used as a filling for kimbap (김밥) with kimchi.
- Q. How many calories are in Easy Jeyuk-bokkeum (제육볶음) with TBK Spicy Stir-fry Sauce?
- One serving is estimated to be approximately 550-620 kcal. With 5.3 oz (150g) of pork belly, it provides about 20-24g of protein and 45-50g of fat, indicating a high fat content. Carbohydrates from the sauce and vegetables are around 12-16g. Onions and green onions are rich in allicin, while carrots provide beta-carotene and Vitamin A, benefiting eye health and immunity. Minced garlic adds compounds that are good for blood circulation. Since the fat content is relatively high, drain off excess oil and serve with plenty of vegetables for a balanced meal.
- Q. Can I substitute ingredients in Easy Jeyuk-bokkeum (제육볶음) with TBK Spicy Stir-fry Sauce?
- If pork belly is too rich for your taste, you can substitute it with pork neck or front leg (pork shoulder/butt). These cuts are leaner and lower in calories, but can become tough if overcooked, so shorten the cooking time. If zucchini is hard to find, you can use aehobak (애호박, Korean squash), but as it's softer and releases more water, add it towards the end of cooking. If you don't have TBK Spicy Stir-fry Sauce, you can make your own by mixing 2 tablespoons of gochujang (고추장), 1 tablespoon of gochugaru (고춧가루), soy sauce, sugar, and minced garlic. A homemade sauce allows you to adjust the spice and sweetness to your preference, but requires a bit more effort to season correctly.
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