Jeyuk Bokkeum (Stir-Fried Pork) with Crisp Mung Bean Sprouts
A savory side dish of thinly sliced pork belly stir-fried with sweet and spicy gochujang sauce and crunchy mung bean sprouts.
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 →
Using thinly sliced pork belly means you don't need to marinate it long before stir-frying. Tossing generous mung bean sprouts into the gochujang seasoning adds plenty of crunchy texture. Stir-frying rice in the leftover sauce makes a satisfying finish to the meal.
- Servings
- 3–4 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Thinly sliced pork belly400 g
- Mung bean sprouts200 g
- Onion1/4
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)2
- Red chili pepper1
- Toasted sesame seeds
- Toasted sesame oil
Meat seasoning
- Gochugaru (Korean chili flakes)3 tbsp
- Gochujang (Korean red chili paste)2 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))2 tbsp
- Mirin (cooking rice wine)2 tbsp
- Minced garlic2 tbsp
- Minced ginger1/2 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1/2 tbsp
- Ground black peppera little
- You can substitute mushrooms, carrots, or green cabbage instead.
- It is also delicious if you stir-fry it with soybean sprouts instead of mung bean sprouts.
Steps
Prepare the ingredients
Here are the thinly sliced pork belly, mung bean sprouts, onion, large green onion, Cheongyang chili pepper, and red chili pepper.
You can substitute mushrooms, carrots, or green cabbage instead.
Slice the ingredients
Slice the onion not too thinly, and diagonally slice the green onion and chili peppers.
Season the meat
Add all seasoning ingredients to the thinly sliced pork belly and mix well.
If the meat is not thick, there is no need to marinate it long; if it is thick, marinate for within 30 minutes before stir-frying.
Stir-fry
Put the meat in a pan and stir-fry; as it starts to cook, fat will render out, so you do not need to add cooking oil.
When the meat is almost cooked through, add the onion, green onion, and chili peppers, and stir-fry briefly.
Add the mung bean sprouts and stir-fry for within 1 minute, then finish by adding a little toasted sesame seeds and toasted sesame oil.
Finish
I put in a lot of mung bean sprouts, but once they wilt down, it doesn't look like that much, does it?
Ppunwife's tips
- If the meat is not thick, there is no need to marinate it long; if it is thick, marinate for within 30 minutes before stir-frying.
- Put the meat in a pan and stir-fry; as it starts to cook, fat will render out, so you do not need to add cooking oil.
- Add the mung bean sprouts and stir-fry for within 1 minute, then finish by adding a little toasted sesame seeds and toasted sesame oil.
FAQ
Do I need to marinate the meat in advance?
Thinly sliced pork belly does not need to be marinated long and can be stir-fried right after mixing; if using thick meat, it is best to marinate for about 30 minutes.
Do I need to add cooking oil when stir-frying the meat?
As the meat cooks in the pan, its own fat will render out, so there is no need to add separate oil.
Can I replace the mung bean sprouts with other vegetables?
Soybean sprouts work well instead of mung bean sprouts, and mushrooms, carrots, or cabbage also go nicely depending on your preference.
How long should I stir-fry the mung bean sprouts to keep them crisp?
Add the mung bean sprouts after the meat and other vegetables are cooked, and stir-fry quickly for around 1 minute to keep their crisp texture.
