Jeyuk Bokkeum

Nutrition · per serving

Steps

1. 1

   Slice the pork shoulder as thinly as possible if not already sliced. Mince the garlic, grate the ginger, and slice the scallions, separating most of the white and light-green parts from a small handful of darker greens for finishing. Keeping everything ready before heating the pan is key because this dish cooks very quickly.

   300 g pork shoulder, thinly sliced12 g garlic, minced5 g ginger, finely grated40 g scallions, sliced diagonally
2. 2

   In a bowl, mix the gochujang, soy sauce, sesame oil, erythritol, and black pepper into a smooth paste. Add the pork, garlic, ginger, and the white and light-green scallions, then toss until the meat is evenly coated. Let it stand while you heat the pan, about 2 minutes.

   30 g gochujang15 ml soy sauce10 ml sesame oil6 g erythritol1 g black pepper300 g pork shoulder, thinly sliced12 g garlic, minced5 g ginger, finely grated40 g scallions, sliced diagonally
3. 3

   Heat a large frying pan or wok over high heat until very hot, then add the neutral oil. When the oil shimmers, add the pork mixture in a single layer as much as possible. Stir-fry for 3 to 4 minutes, tossing frequently, until the pork is cooked through, lightly caramelised at the edges, and the sauce looks glossy rather than wet. If the pan starts to steam instead of sear, spread the meat out and let it sit undisturbed for 20 to 30 seconds between tosses.

   10 ml neutral oil300 g pork shoulder, thinly sliced30 g gochujang15 ml soy sauce10 ml sesame oil6 g erythritol1 g black pepper12 g garlic, minced5 g ginger, finely grated40 g scallions, sliced diagonally
4. 4

   Turn off the heat and toss through the reserved scallion greens and toasted sesame seeds. Serve immediately while the pork is still sizzling and glossy.

   40 g scallions, sliced diagonally6 g toasted sesame seeds

Origin & History

Jeyuk Bokkeum is a popular Korean home-style stir-fry made with pork and a spicy red pepper paste seasoning. The dish became especially widespread alongside the modern popularity of gochujang-based pork dishes, and it is commonly enjoyed as an everyday meal or shared with rice, lettuce wraps, and banchan.