Crispy and Sweet-Spicy Jeyuk Bokkeum (Stir-Fried Pork)

Ingredients

• Along with onion, large green onion, and chili peppers, you can also prepare garlic scapes, mushrooms, or cabbage.

Steps

1. Prepare the ingredients

   

   

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   Here is 300g of thinly sliced pork belly.

   Along with onion, large green onion, and chili peppers, I had some leftover garlic scapes, so I prepared them together.

   Mushrooms or cabbage are also good.

2. Cut the ingredients

   

   

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   Since thinly sliced pork belly is thin, cut it into large bite-sized pieces, and cut the vegetables into bite-sized pieces.

3. Season the jeyuk bokkeum

   

   

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   Place the meat in a pan and season it for jeyuk bokkeum.

   Add 2 tbsp gochugaru (Korean chili flakes), 1 tbsp gochujang (Korean red chili paste), 1 tbsp regular soy sauce (jin-ganjang), 1 tbsp mirin (cooking rice wine), 1 tbsp minced garlic, 1 tbsp corn syrup (mulyeot), 1/2 tbsp sugar, and a little ground black pepper, then mix well so the seasoning coats the meat thoroughly.

   If using frozen pork, it can have an off-odor, so it is good to add about 1 tsp of minced ginger along with the mirin.

4. Stir-fry

   

   

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   Lightly drizzle with cooking oil and stir-fry the meat so the seasoning does not burn.

   Once it begins to cook all over, the rendered pork fat blends in, and from this point it will not burn easily.

   

   

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   Add the garlic scapes and stir-fry briefly.

   Garlic scapes are firm, so cook them first before adding the other vegetables...

   

   

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   Add the remaining onion, large green onion, and chili peppers together, and stir-fry until tender and wilted.

   From the moment you add all the vegetables, raise the heat to high and stir-fry quickly; this prevents liquid from forming and adds a subtle smoky aroma, making it much more delicious.

   Taste it, then adjust by adding more seasoning if it is bland or more sweetness if needed...

   

   Turn off the heat, add toasted sesame seeds, toss to combine, and finish.

5. Complete

   

   Spicy jeyuk bokkeum is finished.

   Lettuce is in season right now, so I served it generously on the side.

   

   

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   The subtle garlic aroma and lightly cooked garlic scapes pair beautifully with the pork and offer a great texture to chew.

   Try stir-frying jeyuk bokkeum with garlic scapes, which are in season right now. They go so well together.

   Enjoy your meal, and have a great day.

Ppunwife's tips

• If using frozen pork, it can have an off-odor, so it is good to add about 1 tsp of minced ginger along with the mirin.
• Garlic scapes are firm, so it is best to cook them first before adding the other vegetables.
• From the moment you add all the vegetables, raise the heat to high and stir-fry quickly; this prevents liquid from forming and adds a subtle smoky aroma, making it much more delicious.

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