Jeyuk Bokkeum

Jeyuk Bokkeum (제육볶음) is Korea's beloved spicy pork stir-fry, one of the most popular everyday dishes on the peninsula. Thin slices of pork belly or shoulder are marinated in a fiery gochujang-based paste with ginger and sesame, then stir-fried at high heat until slightly caramelised and fragrant. It is routinely served over rice and wrapped in lettuce leaves.

Serves: 4

Ingredients

Pork and marinade:

• 600g (1.3 lb) pork shoulder or belly, thinly sliced
• 3 tbsp (45ml) gochujang (Korean chilli paste)
• 2 tbsp (30ml) soy sauce
• 1 tbsp (15ml) gochugaru (Korean chilli flakes)
• 1 tbsp (15ml) sesame oil
• 1 tbsp (15ml) sugar
• 1 tbsp (15ml) rice wine (mirin or sake)
• 4 garlic cloves, minced
• 2 tsp (10ml) freshly grated ginger

Stir-fry:

• 2 tbsp (30ml) vegetable oil
• 1 medium onion, sliced into half-moons
• 1 medium carrot, julienned
• 3 spring onions, cut into 5cm (2-inch) pieces
• 1 tbsp (15ml) sesame seeds

To serve: steamed white rice, lettuce leaves

Instructions

1. Combine all marinade ingredients in a bowl. Add the pork slices and toss to coat thoroughly. Marinate for at least 30 minutes at room temperature or up to 2 hours refrigerated.
2. Heat a large wok or heavy frying pan over high heat until smoking. Add the vegetable oil.
3. Add the marinated pork in a single layer and cook without moving for 2 minutes to allow caramelisation to begin.
4. Add the onion and carrot. Toss and stir-fry vigorously for 4–5 minutes until the pork is cooked through and slightly charred at the edges and the vegetables are tender-crisp.
5. Add the spring onions and toss for 30 seconds.
6. Transfer to a plate, scatter sesame seeds over the top, and serve immediately with steamed rice and crisp lettuce leaves for wrapping.

Cook's Notes: Partially freezing the pork for 30 minutes before slicing makes it much easier to cut thinly. For extra smokiness, use a carbon-steel wok over the highest gas flame you have — the slight char is essential to authentic flavour.