Photograph of the finished Jeyuk bokkeum

Korea · Thịt heo xào cay kiểu Hàn

Jeyuk bokkeum

25 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 1.6 lb
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 3.5 oz
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 1.4 oz
  • Photograph of Soy sauce Soy sauce 3 ¼ tbsp
  • Photograph of Sugar Sugar 1.4 oz
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Ginger Ginger 0.6 oz
  • Photograph of Onion Onion 2
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Sesame oil Sesame oil 1 ⅓ tbsp
  • Photograph of Roasted sesame seeds Roasted sesame seeds 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Slice the pork into thin slices about 3 mm thick and about the size of two finger joints.
  2. 2 Mix gochujang chili paste, Korean chili powder, soy sauce, sugar, minced garlic, and minced ginger to make a marinade.
  3. 3 Rub the meat with the sauce and marinate for 30 minutes to allow the flavors to penetrate evenly.
  4. 4 Heat the pan until very hot, then add the meat and stir-fry over high heat for 5 minutes, until the edges are slightly browned.
  5. 5 Add the sliced onions and stir-fry for another 3 minutes until the onions are translucent but still crispy.
  6. 6 Drizzle with sesame oil, sprinkle with chopped scallions and toasted sesame seeds, turn off the heat and serve hot with rice.
Start cooking