Smoky 10-Minute Jeyuk Bokkeum (Stir-Fried Pork)
A 10-minute jeyuk bokkeum made by quickly stir-frying thinly sliced pork belly over high heat with infused chili oil for rich flavor.
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, this one-plate dish is stir-fried right on the spot in 10 minutes without marinating the meat. Gochugaru and garlic are sautéed first to build an aromatic base, then cooked over high heat to add a subtle smoky flavor. It is wonderful served over rice as a rice bowl or enjoyed as an accompaniment to drinks with vegetable wraps.
- Servings
- 2–3 servings
- Cook time
- 10 minprep not included
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Thinly sliced pork belly300 g
- Cabbagea little
- Onion1/2
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)1
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Minced garlic1 tbsp
- Gin (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Sugar1/2–1 tbsp
- Toasted sesame oil
- Ground black pepper
- Toasted sesame seeds
- Prepare thinly sliced pork belly or thin pork slices for bulgogi.
Steps
Prepare the ingredients
This is thinly sliced pork belly with less fat.
Prepare small portions of the vegetables to go with it: cabbage, onion, large green onion, and red Cheongyang chili pepper.
Slice the ingredients
Slice the cabbage, onion, and large green onion not too thinly so they retain their texture.
Thinly slice the Cheongyang chili pepper.
Make the chili garlic oil
In a stir-fry pan, add 2 tbsp cooking oil, 2 tbsp gochugaru, and 1 tbsp minced garlic, mix together, and let it sit briefly so the chili flakes can hydrate in the oil.
Turn on the heat and sauté over low heat so it does not burn, cooking until the garlic and chili aromas release.
Stir-fry
Add the pork and stir-fry briskly, coating the meat evenly with the chili oil.
Add 1 tbsp regular soy sauce, 1 tbsp gochujang, and 1/2 tbsp sugar, and stir-fry while mixing evenly.
Because the meat is thin, it absorbs the seasoning quickly and cooks through easily.
Now raise the heat to high, add the cabbage and onion, and stir-fry until just slightly wilted.
Then, add the green onion and Cheongyang chili pepper, stir-frying briefly.
Turn off the heat, add toasted sesame oil, ground black pepper, and toasted sesame seeds, and toss to finish.
Finish
I simply served it over rice as a jeyuk deopbap (pork rice bowl).
It is also a great dish to serve with leafy wraps as a drink snack.
If you prepare thinly sliced pork belly or thin bulgogi cuts, there is no need to marinate the meat, making it easy to whip up a satisfying one-dish meal in an instant.
Eat something delicious and have a relaxing, wonderful weekend.
Ppunwife's tips
- Sautéing the gochugaru and garlic first enhances the aroma, and finishing over high heat adds a hint of smoky flavor that makes it taste much better.
- Slice the cabbage, onion, and large green onion not too thinly so you can enjoy their texture.
- Mix 2 tbsp cooking oil, 2 tbsp gochugaru, and 1 tbsp minced garlic together and let it sit briefly so the gochugaru hydrates in the oil.
- Turn on the heat and sauté over low heat so it does not burn, cooking until the garlic and chili aromas release.
FAQ
Can I use other cuts of meat instead of thinly sliced pork belly?
Besides thinly sliced pork belly, you can also prepare and cook thinly sliced pork cuts intended for bulgogi.
Do I need to marinate the meat beforehand?
Since the meat is thin, it absorbs the seasoning quickly and cooks fast, so you can stir-fry it right away without marinating.
What should I keep in mind when making the chili oil?
After mixing the gochugaru and minced garlic with the cooking oil and letting it hydrate, sauté gently over low heat so it does not burn while releasing its aroma.
