Jeyuk Bokkeum
Juicy thinly sliced pork in a spicy gochujang marinade with garlic, ginger, and lightly caramelized edges.
Ingredients
- pork shoulder900 g
- gochujang paste90 g
- Korean gochugaru chili flakes1.5 tbsp
- soy sauce45 ml
- rice wine45 ml
- sugar25 g
- honey20 g
- sesame oil30 ml
- garlic6 cloves
- fresh ginger15 g
- apple100 g
- onion1 pcs
- green onion3 pcs
- ground black pepper0.5 tsp
- vegetable oil15 ml
Instructions
Cut 900 g pork shoulder into thin slices about 3 mm thick.
In a large bowl, combine the gochujang paste, Korean red pepper flakes (gochugaru), soy sauce, rice wine, sugar, honey, sesame oil, minced garlic, grated ginger, grated apple, and black pepper.
Add the pork along with the sliced onion and green onion, mix well so the marinade coats the meat evenly, and refrigerate for 30 minutes.
Heat a large heavy-bottomed skillet over medium-high heat and add the vegetable oil.
Arrange the pork and vegetables in a single layer, cooking in two batches if needed. Cook each batch for 8–10 minutes, stirring often, until the meat is fully cooked through and the edges are nicely browned.
Return all the pork to the skillet, stir, and heat for another 1–2 minutes until the sauce thickens and glazes the meat.
Serve jeyuk bokkeum immediately while hot.
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