{"id":35305,"title":"Jeyuk Bokkeum – Spicy Pork Bulgogi","modified":"2025-06-17T16:17:14+02:00","plain":"A sweet and spicy dish of pork coated and stir-fried in gochujang sauce, perfect for Korean barbecue! \n\n\n\nIf you enjoyed my caramel pork, you'll love the recipe I'm sharing today: Jeyuk Bokkeum. \n\n\n\nLet's head to Korea and its culinary treasures with a dish that offers sweet notes yet certainly doesn't lack character... \n\n\n\nThe osam bulgogi is a distant Korean cousin.\n\n\n\nWhat is Jeyuk Bokkeum? \n\n\n\nWe have already discussed how Korean barbecue differs from what we usually call barbecue at home... Well, Jeyuk Bokkeum is among the very best dishes served at a Korean barbecue. \n\n\n\nSome of these dishes may already be familiar: Bulgogi, samgyeopsal, Bibimbap, Tteokbokki, or Kimchi... and let's not forget the many banchan that accompany them\n\n\n\nMy tteokbokki recipe\n\n\n\nNow it is Jeyuk Bokkeum's turn. But what exactly is it? In short, Jeyuk (\uc81c\uc721\ubcf6\uc74c), also called dweji bulgogi (\ub3fc\uc9c0\ubd88\uace0\uae30), is spicy marinated pork. \n\n\n\nIt consists of thinly sliced pieces of pork shoulder or belly, stir-fried in a sweet gochujang sauce enhanced with gochugaru. Korean cuisine is known for its bold balance of sweet, salty, spicy, and umami flavors; this dish is proof. \n\n\n\nConsider this fair warning for battle-hardened palates. If your taste buds are on the sensitive side, you might want to sit this one out! \n\n\n\nWhere does Jeyuk Bokkeum come from? \n\n\n\nJeyuk Bokkeum is said to come from South Korea's Gyeongsang region, though its exact date of origin remains unclear. \n\n\n\nLegend has it that a small restaurant in Seoul regained popularity in the mid-80s after adding it to the menu. \n\n\n\nThat success did not stay within Korea: Jeyuk Bokkeum has since gained fans worldwide. \n\n\n\nThe famous Korean sesame spinach is the perfect side for this dish\n\n\n\nBy the way, if you struggle to pronounce the name, it has a very clear meaning in Korean. The word \"jeyuk\" means \"pork,\" while \"bokkeum\" means \"stir-fried.\" Could not be clearer. \n\n\n\nIn Korean barbecue restaurants, it is typically served on a hot plate with white rice or in lettuce wraps. \n\n\n\nThe main ingredients of Jeyuk Bokkeum\n\n\n\n\n\n\n\nPork: While pork shoulder is sometimes used, I prefer pork belly. This tender cut becomes especially juicy after marinating. \n\n\n\nSesame seeds: Used alongside spring onion as a garnish, they are the finishing touch. Together they add crunch, the nutty flavor of sesame, and a burst of freshness. If you love spring onion, try my scallion oil. \n\n\n\nGochugaru: If you are a fan of Korean cooking, this should sound familiar. You will also find it in the Yachaejeon and kimchi. It is a chili powder that ranges from mild to hot, but it never burns too fiercely!\n\n\n\nGochujang: This is the second cornerstone of Korean cuisine. Gochujang is the fermented paste made from gochugaru, and together they are an unbeatable pair - a real game-changer! \n\n\n\nLight soy sauce: Although the marinade already contains honey, sugar, sesame oil, and mirin, light soy sauce brings the necessary salty balance. \n\n\n\nMirin: Mirin adds sweetness to the marinade. You could say it is similar in taste to sake, but sweeter. Mirin caramelizes and lacquers whatever it touches, especially meat, as in Yakitori skewers.\n\n\n\n\n\n\tJeyuk Bokkeum \u2013 Spicy Pork Bulgogi\n\t\t\n\t\tSucculent pork belly stir-fried in a sweet-and-spicy gochujang sauce: perfect for your next Korean barbecue.\t\n\t\n\t\t\t\n\t\n\t\t450 g pork belly (very thinly sliced)1 onion (thinly sliced)neutral oil (for stir-frying)1 green onion (thinly sliced, for garnish)white sesame seeds (for garnish)Marinade2 tablespoons gochugaru (Korean red-pepper powder)1 tablespoon gochujang (Korean red-chili paste)2 tablespoons light soy sauce1 tablespoon mirin1 teaspoon sesame oil1 tablespoon honey1 tablespoon sugar3 cloves garlic (minced)1 teaspoon ginger (minced)1 pinch black pepper2 tablespoons water30 g apple (grated)\t\n\t\n\t\tMix all the marinade ingredients in a large bowl.Add the pork belly and onion, then toss until everything is evenly coated.Cover and marinate for at least 2 hours or overnight.Heat a wok over medium-high heat and add the oil.Stir-fry the pork mixture until the meat is cooked through and lightly caramelised.Garnish with green onion and sesame seeds, then serve immediately.\t\n\t\n\t\tStir-fry in batches for faster cooking and crisper edges; overcrowding the wok makes the meat steam.\nAdjust the heat by adding more or less gochugaru.\n\t\n\t\n\t\tMain courseKorean","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/35305","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=35305"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/35305\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/16834"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=35305"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=35305"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=35305"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}