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Jeyuk Bokkeum (Korean Spicy Pork)

Korean · Dinner · Easy

Jeyuk Bokkeum (Korean Spicy Pork)

Total
52 min
Prep
40 min
Serves
4
Calories
390
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Thin pork slices sizzle with gochujang, garlic and onion for a Korean skillet dinner with caramelized edges and a sweet-hot coating.

A hot skillet and thin slices make Jeyuk Bokkeum (Korean Spicy Pork) quick to cook once the marinade has done its work. Gochujang clings to the meat, while onion and scallions soften into the spicy juices, a familiar combination in South Korea.

Slice the pork across the grain about 1/8 inch thick. Cook it in two batches so moisture can escape; an overcrowded pan steams the meat and dilutes the sauce instead of browning it.

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Method

  1. Combine the gochujang, soy sauce, sugar, sesame oil, garlic and ginger. Toss with the pork shoulder and refrigerate for while you prepare the onion and scallions.

  2. Heat half the vegetable oil in a 12-inch skillet over medium-high heat. Add half the pork, marinade and onion; stir-fry for , until lightly browned and the pork reaches 145°F.

  3. Add half the scallions and cook for until wilted. Transfer to a serving bowl and repeat with the remaining oil, pork mixture and scallions for .

  4. Rest the cooked pork for before serving. Sprinkle both batches with the sesame seeds and spoon over any collected juices.

Forkue tips

  • Briefly firm the pork in the freezer before slicing; it is easier to cut evenly when very cold. Gochujang supplies a flavor that plain hot sauce cannot replace.

Storing and reheating

Refrigerate leftovers for 3 days. Warm in a skillet with a spoonful of water over medium-low heat, just until hot, to keep the thin slices tender.

Kitchen gear

Large skilletTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

390Calories
31gProtein
17gCarbs
22gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Jeyuk Bokkeum (Korean Spicy Pork): FAQ

Which cut of pork works best?

Shoulder has enough fat to stay juicy in a hot pan. Thinly sliced pork belly also works but produces a richer result and needs less cooking oil.

How do I serve spicy Korean pork?

Serve it with rice and lettuce leaves for wrapping. Crisp raw vegetables help balance the concentrated chile sauce without adding another rich component.

How do I store and reheat Jeyuk Bokkeum (Korean Spicy Pork)?

Refrigerate leftovers for 3 days. Warm in a skillet with a spoonful of water over medium-low heat, just until hot, to keep the thin slices tender.

How long does Jeyuk Bokkeum (Korean Spicy Pork) take?

About 52 min in total: 40 min prep and 12 min cooking.

What do I need to make Jeyuk Bokkeum (Korean Spicy Pork)?

The key ingredients are pork shoulder, gochujang, soy sauce, sesame oil, garlic and ginger, plus pantry basics.

Any tips for Jeyuk Bokkeum (Korean Spicy Pork)?

Briefly firm the pork in the freezer before slicing; it is easier to cut evenly when very cold. Gochujang supplies a flavor that plain hot sauce cannot replace.

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