Jeyuk Bokkeum (Spicy Korean Stir-Fried Pork)
Sweet, sticky and fiery stir-fried pork glazed in gochujang — quick midweek Korean supper that sings with spring onions and sesame.
Jeyuk bokkeum is a sticky, spicy Korean stir-fry that’s brilliant for lively midweek dinners. The gochujang and grated pear give a beautiful balance of heat and natural sweetness, while quick searing keeps the pork tender.
Make it for a communal meal: pile it on rice, tuck into lettuce leaves with kimchi, or serve with simple pickles. It’s fast to cook but the marinade needs a little patience — worth every minute.
Ingredients
- 700 g pork shoulder, thinly sliced — Ask the butcher for thin slices for stir-frying or freeze for 30–40 minutes and slice thinly at home
- 60 g gochujang
- 5 g gochugaru — about 2 tsp; reduce for less heat
- 30 ml light soy sauce
- 15 ml mirin
- 30 g light brown sugar
- 15 ml sesame oil
- 30 ml vegetable oil
- 4 garlic cloves — finely grated or minced
- 20 g fresh ginger — finely grated
- 10 g cornflour — helps the sauce cling to the pork
- 1 ripe pear — grated; or 1 small apple, grated, if Korean pear unavailable
- 1 brown onion — large, cut into 1cm slices
- 100 g carrot — julienned
- 100 g courgette — julienned
- 3 spring onions — cut into 4cm lengths
- 10 g sesame seeds — toasted
- black pepper — freshly ground, to taste
Equipment
- grater
- tongs
Instructions
If the pork isn't already thinly sliced, chill it in the freezer for 30–40 minutes to firm up, then slice across the grain into very thin strips (2–3mm). This helps the pork cook quickly and absorb the marinade.
Make the marinade: in a large bowl whisk together gochujang, gochugaru, light soy sauce, mirin, light brown sugar, sesame oil, vegetable oil, grated garlic, grated ginger, cornflour and the grated ripe pear until smooth.
Add the pork to the marinade, toss thoroughly so every piece is coated, cover and refrigerate for 30 minutes.
Heat a large frying pan or wok over medium–high heat. Add 1 tbsp (15ml) vegetable oil, then add the sliced brown onion and stir-fry until the edges begin to soften and caramelise, about 3 minutes.
Turn the heat to high and add half the marinated pork in a single layer. Stir and sear without overcrowding; cook for 4–5 minutes until the pork is cooked through and the sauce starts to reduce and caramelise. Transfer cooked pork to a plate and repeat with the remaining pork.
Return all the pork to the pan with any resting juices, add the julienned carrot and courgette and stir-fry for 2 minutes until vegetables are just tender-crisp. Toss in the spring onions and cook for a further 1 minute.
Remove from the heat, drizzle over the remaining 1 tbsp (15ml) sesame oil, scatter with toasted sesame seeds and a grind of black pepper. Toss and serve immediately with steamed rice or lettuce leaves.
Tips
- If you can, ask the butcher for pork already thinly sliced for stir-fries — it saves time and gives a better texture.
- Marinate for the full 30 minutes for a glossy, well-flavoured sauce; you can marinate up to 2 hours if needed.
- Cook in batches and get the pan properly hot for good caramelisation — browning builds the flavour.
- Toast sesame seeds in a dry frying pan for 1–2 minutes until fragrant before sprinkling; don’t walk away or they’ll burn.
- Leftovers reheat well in a hot frying pan for 2–3 minutes; the sauce tightens as it cools, so splash a little water when reheating if needed.
Substitutions
light soy sauce → tamari, same quantity
Stays closeripe pear → 1 small apple, grated
Stays closepork shoulder, thinly sliced → pork loin, thinly sliced (leaner)
Noticeably different
Nutrition
Per serving · estimated
- 606
- Calories
- 30 g
- Protein
- 19 g
- Carbs
- 46 g
- Fat
- 3 g
- Fibre
- 10 g
- Sugar
- 900 mg
- Sodium
FAQ
How do I make it less spicy?
Reduce the gochugaru to 1 tsp and use 40g gochujang instead of 60g. You can also add a little extra brown sugar or a splash more mirin to balance heat.
Can I use chicken instead of pork?
Yes — use boneless chicken thighs, sliced thinly. Cook time is similar but ensure pieces reach 75°C internal temperature and cook through.
Can I freeze jeyuk bokkeum?
Yes. Cool completely, portion, then freeze for up to 2 months. Thaw overnight in the fridge and reheat quickly in a hot pan.
What should I serve it with?
Steamed short-grain rice, quick cucumber kimchi or lettuce leaves for ssam (wraps) are classics. A fried egg on top is also delicious.
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