Mild Jeyuk Bokkeum (Stir-Fried Pork) with Shishito Peppers
A clear, mild jeyuk bokkeum seasoned with tuna extract sauce and stir-fried with fragrant shishito peppers without spicy paste.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This mild jeyuk bokkeum uses tuna extract sauce instead of gochujang for a clean, savory flavor without spicy heat. Made with thinly sliced pork, it cooks quickly without needing a long marinade. Fragrant shishito peppers and onion balance the richness of the meat perfectly.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Pork400 g (thinly sliced pork belly or bulgogi cut)
- Shishito peppers (kkwari-gochu)10
- Onion1/4
Seasoning
- Tuna extract sauce (chamchi-aek) (or soup soy sauce (guk-ganjang) or 1 tsp salt)1 tbsp
- Minced garlic1 tbsp
- Minced ginger1/2 tsp
- Mirin (cooking rice wine)1 tbsp
- Sugar1 tbsp
- Ground black peppera little
- I used thinly shaved pork, but any thinly sliced bulgogi cut works well.
- Instead of tuna extract sauce, you can use soup soy sauce (guk-ganjang) or approx. 1 tsp salt.
- Instead of shishito peppers, you can slice and add approx. 2 Cheongyang chili peppers (hot green chilies) for spicy heat.
Steps
Prepare the ingredients
I used thinly shaved pork, but any thinly sliced bulgogi cut works well.
Stir-frying just meat can be dull, so I also prepared shishito peppers and onion.
Slice the onion into strips, not too thinly.
Season the pork
Press the pork firmly with paper towels to remove excess blood, then cut it into bite-size pieces.
Add all the seasoning ingredients (1 tbsp tuna extract sauce, 1 tbsp minced garlic, 1/2 tsp minced ginger, 1 tbsp mirin, 1 tbsp sugar, and a little ground black pepper) to a bowl and mix to marinate the pork.
Instead of tuna extract sauce, you can use soup soy sauce (guk-ganjang) or approx. 1 tsp salt.
Because the meat is thinly sliced, you do not need to marinate it long; let it sit for approx. 10 minutes or stir-fry it right away.
Stir-fry
Add the meat to a pan and stir-fry; a lot of rendered fat will come out as it cooks.
Tilt the pan to pour off the fat or wipe it away with paper towels, then stir-fry until the surface turns lightly golden.
Taste and adjust the seasoning to your liking, then finally add the shishito peppers and onion and stir-fry just until slightly wilted to finish.
Instead of shishito peppers, you can slice and add approx. 2 Cheongyang chili peppers (hot green chilies) for spicy heat.
Finish
It was pan-fried almost like grilling, but it stays tender rather than tough.
The mild shishito peppers and onion add wonderful aroma, keeping the dish from tasting greasy.
Ppunwife's tips
- Add the meat to the pan and stir-fry; as it cooks, a lot of rendered fat will come out. Tilt the pan to pour it off or wipe it away with paper towels, then stir-fry until the surface turns lightly golden.
- Because the meat is thinly sliced, you do not need to marinate it long; let it sit for approx. 10 minutes or stir-fry it right away.
FAQ
What can I substitute if I don't have tuna extract sauce?
You can season the meat instead with soup soy sauce (guk-ganjang) or approx. 1 tsp salt.
Do I need to marinate the meat for a long time?
Because you are using thin shaved meat or bulgogi cuts, there is no need for a long marinade; approx. 10 minutes or cooking it right away works well.
What should I do if I want to add spicy heat?
You can slice and add approx. 2 Cheongyang chili peppers instead of shishito peppers to bring up the heat.
How do I handle the excess grease while stir-frying the meat?
Tilt the pan to pour the grease out or wipe it away with paper towels as you stir-fry until lightly golden.
