Jeyuk Bokkeum (Stir-Fried Pork) with Ssamjang
A quick stir-fried pork belly recipe where ssamjang eliminates any gamey pork odor, cooked immediately without marinating.
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 stir-fry comes together quickly without taking time to marinate. Adding ssamjang to the seasoning removes any gamey pork smell and brings out a savory, rich umami flavor. Stir-frying just the meat without vegetables keeps water from forming, making it wonderful to enjoy generously as a side dish for rice or as an accompaniment for drinks.
- Servings
- 3–4 servings
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Thinly sliced pork belly600 g
Seasoning
- Gochugaru (Korean chili flakes)4 tbsp
- Ssamjang (seasoned soybean paste)2 tbsp
- Soy sauce1 tbsp
- Minced garlic2 tbsp
- Minced ginger1 tsp
- Corn syrup (mulyeot)2 tbsp
- Mirin (cooking rice wine)2 tbsp
- Toasted sesame oil1 tbsp
- Ground black peppera little
- You can also use thinly sliced pork suitable for bulgogi.
- If you do not have prepared ssamjang, use 1 tbsp gochujang and 1/2 tbsp doenjang instead, keeping all other seasonings the same.
Steps
Prepare the ingredients
Here is 600 g of thinly sliced pork belly.
You can also use thinly sliced pork suitable for bulgogi.
Season the pork
For the jeyuk bokkeum seasoning, add 4 tbsp gochugaru, 2 tbsp ssamjang, 1 tbsp soy sauce, 1 tbsp minced garlic, 1 tsp minced ginger, 2 tbsp corn syrup, 2 tbsp mirin, 1 tbsp toasted sesame oil, and a little ground black pepper.
If you do not have prepared ssamjang, use 1 tbsp gochujang and 1/2 tbsp doenjang instead, keeping all other seasonings the same.
Because the thinly sliced pork belly is thin, mixing it evenly allows the seasoning to penetrate quickly, so you can stir-fry it right away without marinating.
Stir-fry
Heat a pan, drizzle a little oil, add the meat, and stir-fry using chopsticks.
To keep the seasoning from burning, cook over medium-low heat while separating any stuck pieces of meat until it turns nicely browned, and you are done.
Finish
I took the thinly sliced pork belly out of the freezer, and just as it thawed slightly, I added the seasoning, mixed it, and stir-fried it right away.
It is truly done in a flash.
If you dislike vegetables in your jeyuk bokkeum, stir-frying it neatly like this and wrapping it separately in leafy wrap vegetables is a great way to enjoy it.
Because you stir-fry just the meat right away, it is super simple, and the subtle flavor of doenjang in the ssamjang comes through with wonderful umami.
No liquid forms, and the seasoning clings tightly to the meat.
Serve it with rice and wrap it in leafy greens to enjoy generously.
If you have leftover ssamjang to clear out, try using it like I did in this budget-friendly and reliably delicious jeyuk bokkeum recipe.
It goes wonderfully both as a side dish for rice and as an accompaniment for drinks.
Ppunwife's tips
- Because ssamjang contains various seasonings including gochujang and doenjang, I feel it helps remove any gamey odor and makes the flavor even richer.
- Because the thinly sliced pork belly is thin, mixing it evenly allows the seasoning to penetrate quickly, so you can stir-fry it right away without marinating.
- To keep the seasoning from burning, cook over medium-low heat while separating any stuck pieces of meat until it turns nicely browned, and you are done.
FAQ
What seasoning can I substitute if I don't have ssamjang?
Mix 1 tbsp gochujang and 1/2 tbsp doenjang together to use, and keep all the other seasoning ingredients the same.
Can I use a different cut of meat instead of thinly sliced pork belly?
You can prepare and cook with thinly sliced pork suitable for bulgogi instead.
Do I need to marinate the meat in advance?
Thinly cut meat like thinly sliced pork belly absorbs seasoning quickly, so after mixing it with the seasoning, you can stir-fry it immediately without marinating.
What is the heat control tip to keep the seasoned meat from burning?
Heat the pan, add oil, and keep the heat at medium-low while using chopsticks to pull apart clumped meat pieces until they cook to a nice brown color.
