Mild Soy Sauce Jeyuk Bokkeum (Stir-Fried Pork)
A one-plate dish of thinly sliced pork front shoulder tossed in a soy sauce seasoning and stir-fried over high heat with vegetables until nicely reduced.
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 thinly sliced pork front shoulder cooked quickly in a soy sauce seasoning without any marinating time. The meat is stir-fried over medium heat until the juices release, then cooked down over high heat so it finishes clean and flavorful without turning soggy.
- Servings
- 3–4 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Pork front shoulder400 g (sliced for bulgogi)
- Cabbage100 g
- Onion1/2
- Garlic chives (buchu)1/2 handful
- Red Cheongyang chili pepper2
Seasoning
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))3 tbsp
- Minced garlic1 tbsp
- Minced ginger1 tsp
- Mirin (cooking rice wine)2 tbsp
- Corn syrup (mulyeot)2 tbsp
- Sugar1/2 tbsp
- Ground black peppera little
- Toasted sesame oil
- Toasted sesame seeds
- Mushrooms or carrots are also great.
- The meat slices were long, so I roughly cut them with kitchen shears and pressed them with paper towels to remove excess blood.
Steps
Prepare the ingredients
For the pork, I prepared thinly sliced front shoulder. You need cabbage, onion, garlic chives, and 2 red Cheongyang chili peppers.
Mushrooms or carrots are also great.
Slice the ingredients
Slice the onion and cabbage into strips, not too thin, and cut the garlic chives to a similar length.
Thinly slice the chili peppers diagonally.
Season the meat
The meat slices were long, so I roughly cut them with kitchen shears and pressed them with paper towels to remove excess blood.
The seasoning is a bulgogi sauce.
Add 3 tbsp regular soy sauce (jin-ganjang), 1 tbsp minced garlic, 1 tsp minced ginger, 2 tbsp mirin (cooking rice wine), 2 tbsp corn syrup (mulyeot), 1/2 tbsp sugar, and a little ground black pepper.
Mix well so the seasoning coats the meat evenly.
Stir-fry
At first, set the heat to around medium and start stir-frying the meat.
Keep stir-frying over medium heat so it does not burn until the meat cooks and releases its juices.
Once a fair amount of liquid pools at the bottom, turn the heat up to high and stir often to cook it down dry.
Once the meat is stir-fried to a deep brown color, add the cabbage, onion, and chili peppers, and stir-fry just until slightly wilted. (Keep the heat high.)
Turn off the heat, add the garlic chives, and toss with the residual heat until slightly wilted.
Finish by adding toasted sesame oil and toasted sesame seeds at the very end.
Done
And just like that, I whipped up this soy sauce version of jeyuk bokkeum.
It is plenty delicious made at home, and above all, you get such a generous portion that it feels like the biggest waste to order out.
Ppunwife's tips
- Stir-frying the vegetables briefly over high heat gives great flavor and texture, and it keeps moisture from releasing so it will not affect the nicely browned meat.
- There is nothing fancy to it, but to stir-fry it nicely without it getting soggy, all you need is good heat control.
FAQ
Do I need to marinate the meat ahead of time?
Because you are using thin slices cut for bulgogi, there is no need to marinate in advance; it will absorb the flavor well even if you stir-fry right after mixing in the sauce.
How do I keep water from pooling while stir-frying?
Once the juices release from the meat, turn the heat up to high to cook them down completely, and keep the heat high after adding the vegetables to stir-fry them quickly without drawing out excess moisture.
Can I add other ingredients besides the basic vegetables?
Yes, along with cabbage and onion, you can also add mushrooms or carrots according to your taste.
When should I add the garlic chives?
After the meat and other vegetables are fully stir-fried, turn off the heat, add the garlic chives, and toss with the residual heat to lightly wilt them before finishing.
