How to: Classic Jeyuk Bokkeum | Korea's Spicy Stir-Fried Pork!

pork belly

🥗Healthier: pork tenderloin

💰Cheaper: chicken thighs

Pork tenderloin is leaner, while chicken thighs are often less expensive.

gochujang

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers a similar heat with less sugar, while red pepper flakes are often cheaper.

Welcome back, today we're doing chayupoku, a spicy pork bulgogi.

We're using 300 grams of pork belly and 300 grams of pork leg, cut into thin strips, about 2-3 centimeters across.

Cut half an onion thinly and slice one piece of spring onion at a slight angle.

Stir-fry the onion and spring onion in vegetable oil first to fragrance the oil.

For the marinade, combine 2 tablespoons of gochugaru flakes, 2 tablespoons of gochujang, 2 tablespoons of soy sauce, 2 tablespoons of mashed plum extract, 2 tablespoons of sugar, and 2 tablespoons of garlic in a bowl.

Add 2 pieces of chopped Korean chongyong chili pepper to the marinade.

Mix everything together by hand until the pork is coated and turns a pinkish-orange color.

Let the pork marinate for 30 minutes.

While marinating, wash perilla leaves, swiss chard, and red leaf lettuce for wraps.

After 30 minutes, heat oil in a skillet and add the marinated onions and spring onions, cooking for about a minute until they start to sweat.

Add the marinated pork to the skillet and cook down, allowing the flavors to combine and the pork to release its oil.

Add ground sesame seeds for nuttiness and continue cooking until everything is well combined and fragrant.

Serve with lettuce leaves and rice, if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens