Smoky Pan-Seared Jeyuk Bokkeum (Stir-Fried Pork)
Spicy stir-fried pork cooked dry over high heat for a smoky flavor and tossed with crisp shishito peppers.
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 →
Seasoned pork front leg is seared dry first to lock in juices and impart a smoky aroma before adding vegetables and seasoning. Shishito peppers are used instead of Cheongyang chilis for a mild kick and pleasant crunch. Serves 2 to 3 generously with ease.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Pork300 g (for bulgogi, thinly sliced)
- Onion1 (small)
- Shishito peppers (kkwari-gochu)10
- Large green onion (daepa)1/2 stalk
Meat marinade
- Minced garlic1 tbsp
- Minced ginger1 tsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Ground black peppera little
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1/2 tbsp
- Toasted sesame oil
- Toasted sesame seeds
- You can use shishito peppers instead of Cheongyang chilis, or stir-fry with eggplant instead.
- Because the seasoned meat is thinly sliced, you can stir-fry it right away or let it marinate for about 30 minutes.
Steps
Prepare ingredients
The pork for today's jeyuk bokkeum is thinly sliced pork front leg.
For vegetables, I prepared onion, large green onion, and shishito peppers.
Slice ingredients
Cut the pork into bite-sized lengths and blot away any blood, which helps remove off-flavors.
Slice the onion into not-too-thin strips and cut the shishito peppers to a similar length as the onion.
Slice the large green onion thickly on a diagonal.
Season and sear pork
In the frying pan, combine the meat, 1 tbsp minced garlic, 1 tsp minced ginger, 1 tbsp regular soy sauce, 1 tbsp mirin, and a little ground black pepper, then mix well.
Because the seasoned meat is thin, you can stir-fry it right away or let it marinate for about 30 minutes.
Pork front leg is lean, so add cooking oil and stir-fry briskly.
Juices will release as the meat cooks.
Keep stir-frying until the liquid cooks down, then sear the meat dry until slightly browned around the edges.
This keeps the meat crisp on the edges and gives it a subtle smoky flavor.
I used a culinary torch to add an extra layer of smoky flavor.
Add vegetables and seasoning, then stir-fry
Now add the onion and shishito peppers, along with the seasoning: 2 tbsp gochugaru, 1 tbsp gochujang, 1 tbsp corn syrup, and 1/2 tbsp sugar.
Stir-fry until the sauce is evenly distributed and the peppers and onion soften.
Taste and adjust the seasoning to your liking, then turn off the heat and finish with a little toasted sesame oil and toasted sesame seeds.
Finish
The jeyuk bokkeum is finished.
Ppunwife's tips
- If you let the released meat juices cook back down into the pork and sear it until slightly charred, the pan will not turn watery no matter how many vegetables you add, and the sauce will cling nicely.
- Blotting away the residual blood helps eliminate any pork odor.
FAQ
Is there a trick to preventing excess liquid from pooling?
Let the juices released from the seasoned meat cook down fully back into the pork, then sear it dry until lightly browned at the edges. That way, the dish will not turn watery even after vegetables are added.
How long should the pork marinate after seasoning?
Because the meat is thinly sliced, you can cook it immediately after mixing in the seasonings, or let it sit for about 30 minutes if you prefer.
Can I use other vegetables instead of shishito peppers?
Sliced eggplant in season works wonderfully instead of shishito peppers, as do other vegetables suited to your taste.
