JeYuk BokkEum is a Korean spicy fried pork dish. It is as popular as BulGoGi in Korea. Once you marinate this pork, you can keep some uncooked in the freezer to fry and eat later. Like BulGoGi and SamGyumSal (Korean grilled meats), we wrap the cooked meat with lettuce and different kinds of vegetables: garlic, onion, carrots, cucumbers, sesame leaves, napa cabbage, and so on. Try this awesome dish soon. 
Yield: 3 Servings
Short Korean Lesson: *^^*
- JeYuk (제육) = Pork
- DwaeJiGoGi (돼지고기) = Another name for pork
- BokkEum (볶음) = This is a way to cook Korean dishes by stir frying the ingredients in a sauce.
Video Instructions
Main Ingredients
- 2½ Cups Pork (Shoulder or Loin)
- ½ Onion
- 2 Green Onions
- 1 Green Hot Pepper
- 1 Red Hot Pepper
Pork Ingredients
- 1 Tbsp Cooking Wine
- ¼ tsp Salt
- ¼ tsp Black Pepper
Sauce Ingredients
- 5 Tbsp Red Pepper Paste
- 1 Tbsp Red Pepper Powder
- 1 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- ¼ Apple (4 Tbsp Apple Sauce)
- 2 Tbsp Sugar
- ½ Tbsp Sesame Oil
Directions
Cut 2½ cups of pork (shoulder or loin) thinly.
To get rid of the bad meat flavor, and make the pork tender, add 1 Tbsp of cooking wine, ¼ tsp of salt, and ¼ tsp of black pepper. Set it aside for at least 10 minutes.
Cut ½ of an onion into ½-inch pieces. Cut 2 green onions and 2 peppers into 1-inch pieces.
Grind ¼ of a sweet apple in a mixer. You can use 4 Tbsp of applesauce instead. Depending on your tastes, you can use other kinds of sweet fruit juice such as pineapple, Asian pear, orange, or tangerine. I like using an apple. Fruit juice not only gives good flavor, but it also makes your pork tender.
In a bowl, combine the pork, onion, 5 Tbsp of red pepper paste, 1 Tbsp of red pepper powder, 1 Tbsp of soy sauce, 1 Tbsp of minced garlic, 4 Tbsp juice from an apple (or apple sauce), 2 Tbsp of sugar, and ½ Tbsp of sesame oil.
Mix all of the ingredients together.
Cover it with plastic wrap, and marinate it for at least 3 hours.
Pour the marinated pork in a slightly oiled pan. Fry it until the meat is completely cooked on medium-high.
Add the green onions and chilly peppers. Fry 1 or 2 more minutes, then turn off the heat.
Wow, it looks very delicious, doesn’t it? 
You can wrap this meat with lettuce, sliced garlic, sesame leaves, and/or cucumber and also eat it with your rice. Enjoy!
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It is as popular as BulGoGi in Korea. or add a little more red pepper paste for it. Thank you so much for sharing all these great recipes with us. although i must admit i made a mistake. i added some more soy sauce and sugar to even it out. the combination of ingredients for flavor can be changed. you might want to adjust the other ingredients a little too depending on your taste. there is slightly different taste. just I heard dark soy sauce is more for coloring.and light soy sauce is more for salty flavor. you can figure out to use both of them.Chinese or Japanese cooking wine. will work same with Korean cooking wine. hehe assa I got an another sweet reader. beef can be more tough than pork. I am glad that I can make it at home. How long can I keep the meat uncooked in the fridge before it goes bad. usually I reply to all comments.then I missed yours and found it today. so sorry about this late reply. You can keep it in the freezer for a long time. until it gets too bad freezer buns. Thanks for your hugs and adoration. you make so many different kinds of sound. That must be popular over there. taste will be better and I guess you can save some money also.Hope you like my post on today thanks.