Spicy Korean Pork Stir-Fry

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Jeyuk Bokkeum is a beloved Korean home-style dish featuring thinly sliced pork marinated in a fiery-sweet gochujang sauce and quickly seared with crisp vegetables. It hits the table in under 30 minutes and pairs perfectly with steamed rice and a pile of fresh lettuce for wrapping.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 28 gCarbs
• 4 gFiber
• 13 gSugar
• 38 gProtein
• 1120 mgSodium
• 860 mgPotassium
• 95 mgCalcium
• 3.6 mgIron
• 34 mgVitamin C
• 2850 mcgVitamin A

Ingredients

For the pork and marinade

• 1.5 lb (680 g) pork shoulder, thinly sliced against the grain
• 3 tbsp Korean soy sauce
• 1.5 tbsp gochugaru (Korean red pepper flakes)
• 2 tbsp gochujang (Korean red pepper paste)
• 1 tbsp sugar
• 1 tbsp mirin
• 1 tbsp toasted sesame oil
• 6 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 small Asian pear or apple, grated
• 1/2 tsp freshly ground black pepper

For the vegetables and stir-fry

• 1 medium yellow onion, sliced into half-moons
• 1 medium carrot, julienned
• 2 cups napa cabbage, cut into 1-inch pieces
• 5 scallions, cut into 2-inch lengths
• 2 tbsp neutral vegetable oil
• 1 tsp toasted sesame seeds, for garnish
• Steamed white rice and lettuce leaves, for serving

Directions

1. Pat the pork slices dry with paper towels. In a large bowl, whisk together the soy sauce, gochugaru, gochujang, sugar, mirin, sesame oil, garlic, ginger, grated pear, and black pepper to form a smooth, thick marinade.
2. Add the sliced pork to the bowl and toss thoroughly until every piece is coated. Cover and let it marinate at room temperature for 15 minutes, or refrigerate up to 4 hours for deeper flavor.
3. While the pork marinates, prep all the vegetables and arrange them near the stove so the stir-fry moves fast once you start cooking.
4. Heat 1 tablespoon of the vegetable oil in a large wok or heavy skillet over high heat until it just begins to smoke. Add the pork in a single layer and sear undisturbed for 90 seconds to develop a crust, then stir-fry for 2 more minutes until just cooked through. Transfer to a plate.
5. Add the remaining 1 tablespoon of oil to the same pan. Toss in the onion and carrot and stir-fry for 1 minute, then add the napa cabbage and cook another 1 to 2 minutes until the vegetables are crisp-tender.
6. Return the pork to the pan along with the scallions and any juices from the plate. Toss everything together for about 30 seconds to coat in the residual sauce and heat through. If the mixture looks dry, add 1 to 2 tablespoons of water to loosen.
7. Remove from heat and sprinkle with toasted sesame seeds. Serve immediately with steamed rice, lettuce leaves for wrapping, and extra gochujang on the side.

Cook’s Notes

• For the most authentic texture, partially freeze the pork shoulder for 20 minutes before slicing—it will cut into clean, paper-thin strips much more easily.
• The grated Asian pear (or apple) is the secret to tender, slightly sweet meat; do not skip it, or substitute with 1 tablespoon of pineapple juice in a pinch.
• Tame the heat by reducing the gochugaru to 1 tablespoon and the gochujang to 1 tablespoon for a milder version that kids will enjoy.
• Jeyuk Bokkeum keeps well in the fridge for up to 3 days and the flavor actually deepens overnight, making it ideal for meal prep.
• Serve with ssamjang (a soybean dipping sauce) and a stack of perilla or lettuce leaves for the classic Korean ssam wrapping experience.

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