Pork Shoulder Jeyuk Bokkeum (Stir-Fried Pork)
Stir-fried pork shoulder cooked dry over high heat in green onion oil with a spicy-sweet marinade.
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 jeyuk bokkeum uses budget-friendly pork shoulder with plenty of green onions to bring out rich flavor. After infusing cooking oil with green onions, the marinated meat is stir-fried until slightly caramelized and dry for deep savory taste. Spicy and sweet, it makes a great side dish for rice or pairing with drinks.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Pork300 g
- Large green onion (daepa)1 and a half stalks
- Cheongyang chili pepper (hot green chili)2
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Minced garlic1 tbsp
- Minced ginger1 tsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Green plum syrup (maesil-cheong)1 tbsp
- Sugar1/2 tbsp
- Toasted sesame oil1/2 tbsp
- Ground black peppera little
- Toasted sesame seeds
- Thinly sliced pork shoulder meant for bulgogi was used, but thinly shaved pork belly (daepae samgyeopsal) works well too.
- You can also add any vegetables you like, such as onion, carrot, or cabbage.
- Because the meat was not thick, it was marinated for about 1 hour. Shaved pork belly can be stir-fried right away without marinating, while thicker cuts should marinate longer.
Steps
Prepare the ingredients
I prepared pork front leg for bulgogi. Thinly sliced pork belly works well too.
Prepare 1 large green onion (daepa) root plus one more white stalk, and 2 Cheongyang chili peppers (hot green chilies).
You can also prepare vegetables you like, such as onion, carrot, or cabbage.
Cut the ingredients
Split the green onions in half lengthwise and slice them into large diagonal pieces. Slice the Cheongyang chili peppers thinly.
Marinate the meat
Add all seasoning ingredients except the toasted sesame seeds to season the meat.
The meat was not thick, so I marinated it for only about 1 hour. Shaved pork belly does not need to be marinated and can be stir-fried right away, while thicker cuts will be much more delicious if you marinate them longer.
Stir-fry in green onion oil
Heat 2 to 3 tbsp of cooking oil in a pan, add the white parts of the green onion, and stir-fry briskly to release their aroma.
Once the surface of the green onion begins to turn golden brown...
Stir-fry the pork
Add the marinated pork and mix well to cook.
Once it is mostly cooked, stir-fry it down dry so the bottom lightly caramelizes without burning.
Add the rest of the green onions and chili peppers, toss quickly over high heat, turn off the heat, and finish by stirring in the toasted sesame seeds.
Finish
It is such an easy jeyuk bokkeum.
As long as the meat is ready, it is a wonderful dish that comes together effortlessly for the table.
With meat and fish prices soaring as if they had wings, pork shoulder jeyuk bokkeum is wonderfully affordable and delicious.
Marinate a generous batch for a weekend dinner and enjoy a hearty meal with the whole family.
Have a wonderful weekend.
Ppunwife's tips
- Once the meat is mostly cooked, stir-fry it down dry so the bottom lightly caramelizes without burning.
- Add the green onions and chili peppers, toss quickly over high heat, turn off the heat, and finish by stirring in toasted sesame seeds.
FAQ
Can I use a different cut of pork instead of shoulder?
You can substitute thinly shaved pork belly. When using thin shaved pork belly, there is no need to marinate it; you can stir-fry it right away.
How long should I marinate the meat?
For thin bulgogi-style meat, marinating for about 1 hour is plenty. If you are using thicker cuts of meat, it is better to let them marinate longer.
Can I add other vegetables besides green onions?
Yes, you can add vegetables you enjoy, such as onion, carrot, or cabbage.
Is there a trick to stir-frying the meat so it does not turn watery?
Stir-fry the meat in green onion oil and cook it down dry so it catches slightly on the bottom without burning, then toss in the remaining vegetables quickly over high heat at the end.
