Jeyuk Bokkeum

Jeyuk bokkeum is Korea's fiery pork stir-fry: thin slices of pork marinated in gochujang and seared with onions, peppers and cabbage until caramelized and smoky. Served over hot rice with lettuce wraps, it is weeknight cooking at its boldest.

Prep time

15 mins

Cook time

12 mins

Total time

45 mins

Servings

4 servings

Calories

520

Ingredients

• 600g pork shoulder, thinly sliced
• 3 tbsp gochujang
• 1 tbsp gochugaru
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp rice wine
• 1 tbsp sesame oil
• 4 garlic cloves, minced and 1 tsp grated ginger
• 1 onion, sliced
• 1 green bell pepper, sliced
• 200g cabbage, cut into chunks
• 2 spring onions, cut into lengths
• 1 tbsp toasted sesame seeds
• Cooked rice and lettuce leaves, to serve

Instructions

1. Mix the gochujang, gochugaru, soy sauce, sugar, rice wine, sesame oil, garlic and ginger into a marinade.
2. Coat the pork slices thoroughly and marinate for at least 20 minutes, or up to 2 hours.
3. Heat a large skillet or wok over high heat until smoking and sear the pork in a single layer for 3-4 minutes.
4. Add the onion, bell pepper and cabbage and stir-fry 4-5 minutes until the vegetables soften and the pork caramelizes.
5. Stir in the spring onions and cook 1 minute more.
6. Transfer to a serving plate, sprinkle with sesame seeds, and serve with rice and lettuce leaves for wrapping.

Pro tips

• High heat and a single layer give the caramelized edges that make this dish.
• Do not skip the marinating time — it builds the deep flavor.
• Pork shoulder stays juicy; loin can dry out in the hot pan.
• Wrap bites in lettuce with rice and ssamjang for the full experience.

Frequently asked questions