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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Hi aeri, can i skip the red pepper powder here? i’ve been searching hong kong for months but haven’t seen any. im so addicted to korean food and your recipes are awesome! ^^ mashita! ^^
hi jobeth,
Oh.. then you have red pepper paste ?? You can add more fresh hot pepper instead of red pepper powder.. or add a little more red pepper paste for it. Thanks
Hello from the Philippines, Aeri. I should say this is the best Korean cooking site I’ve ever come across. Thank you so much for sharing all these great recipes with us. Seems you’ve put in a lot of work into posting them here. I remain an avid reader and student, kkk. Thanks again! God bless you always.
Hi Aeri,
Thanks for sharing your knowledge and cooking skills with us, I am pretty knew to cooking but I have been looking for a Chilli Fried Pork recipe… I have eaten it at Uni few years ago and all of a sudden had the urge to try and make it myself!
Kamsamnida!!
this is REALLY good. although i must admit i made a mistake. instead of 5 tbsp of gochujang i thought it was 5 tbsp of chilli flakes
so i put 5 tbsp of chilli flakes and 1 tbsp of gochujang. i added some more soy sauce and sugar to even it out. thanks for this lovely recipe!! 
Hi!
I just found your website and it’s AWESOME!
Thank you for providing such wonderful recipes and information!
I just had JeYuk BokkEum at a Korean restaurant and it was so delicious. So, I was extremely happy to find your website and this recipe!
I just went to the Asian food market and picked up everything I need to make this tonight. I can’t wait!
Thank you!
hi Jeff,
thanks
Nice to meet you.
I hope you enjoy your food tonight.
Hi. how r u ?
ive found your site recently and today tried today SpiCY fried pork.. AND it was very very scipy. should i just cut the red pepper paste to 3 tbsp?
hi saka,
I will say.. reduce the pepper paste to 4 tbsp..and reduce the red pepper powder to 1/2 tbsp…… because if you reduce the red pepper paste too much.. the combination of ingredients for flavor can be changed.. so.. you might want to adjust the other ingredients a little too depending on your taste..
thank u very much. love your site.good luck
Can this be done with chicken or turkey? Thx!
hi RedRanger123,
I will say ..why not..hehe try.. it will work good too. ^^
Hi Aeri,
Thank you for all of your wonderful recipes! I want to try them all
I was wondering if it’s ok to use Chinese soy sauce instead of Korean? Will the taste be different? I’m not exactly sure what the difference is between the two?
Marilyn
hi Marilyn,
I didn’t try Chinese soy sauce for cooking before,,,but when I taste the soy sauce dipping sauce from Chinese restaurant.. there is slightly different taste..but not much difference.. so I think you can use it.. just I heard dark soy sauce is more for coloring..and light soy sauce is more for salty flavor.. so depending on how salty you like.. you can figure out to use both of them.. ^^ thanks
thank you! i made it today with the spinach and soybean side dishes, it was delicious
mabuhay from the philippines! i’m a big fan of yours and follow your blog faithfully. i’m cooking this today, and i can’t wait to hear my family rave about it. i’m sure it will taste great! thanks for posting these recipes. more power!
hi Anna,
Mabuhay.. that’s Philippine greeting ?? hehe.. thanks.. Nice to meet you.
Anyeonghaseyo! My name is Benjamin. I saw your video. I made Jeyuk Bokkeum and I loooooove it! My family too!
hi Benjamin,
thanks
Nice to meet you.
Anyeonghaseyo! I tried Jeyuk Bokkeum at home. It’s very spicy and I love it! Thank you for the recipe!
Hi Aeri!
Kamsahamnida! Your recipe for Jeyuk Bokkeum is just so awesome! For a noob like me, my mom seems pretty impressed.
I didn’t use cooking wine for the pork marinade cause I only have chinese rice wine..which I’m not sure whether it might taste weird or not. But anyway, thanks alot! I enjoyed your step-by-step guide and videos. I will be one of your favourite readers from now on! ^^
hi Yvonne,
Thanks for your review.. love it.
I think..Chinese or Japanese cooking wine.. as you mentioned.. will work same with Korean cooking wine. hehe assa I got an another sweet reader.. thanks
Hi Aeri, I’m just wondering if I use beef instead of pork, do you think it will still taste great with this recipe? Thanks!
Hi jane,
yes you can use beef instead.. actually I did use pork instead of beef for my husband who doesn’t eat pork.. just make sure.. beef can be more tough than pork.. so don’t cook the beef in too high temperature. thanks
This is my favorite item order at a Korean Resteraunt. 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. I don’t have time to prepare dinner every night, so if I could just have to cook it that would help out a lot. Thanks
hi K. Kim,
oops.. sorry I don’t know what happened.. 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.. like months.. until it gets too bad freezer buns.. yep. you can freeze some for later. thanks
i made this today and it was delicious! it was tender and the sauce was nice and spicy.
it taste like the one i ordered at the korean restaurant too. it cost like $20 for that dish.
thank you for sharing your recipe. It will save me money.
Hi Pak,
Yes, the price for food in Korean restaurant here seems a little expensive. I’m happy to hear that you enjoyed your food and could save money also. Thanks !!
Hi!! I want to try to make this for my boyfriend this weekend. How many pounds or ounces do i get of pork to make 2 and a half cups? haha i am new to cooking.
Hi Kathy,
Oops, sorry I had to write down other measurement like oz too… hm.. usually.. 2 cups is.. 14 oz.. so.. 2 and half cup will be about 17.5 oz right ? ^^ and it will be a little over 1 pound.. so I can say..get 1 pound ^^ Thanks !!!
Hi Aeri,
love this, I tried making this with pineapple and it’s soo good. I just can’t find the red pepper paste so I used tomato paste
Hi Olive,
I’m happy to hear that you enjoyed it. Thanks 
haha… you made a good fusion food.
I love Korean food.. I visited a Korean restaurant in a Dallas suburb the other night and had the most fantastic “Jeyuk Gui”. The meat seemed to more like bacon (probably pork belly) but the sauce had a “smokey” flavor. I like and want to try your recipe, but was wondering what you thought of the smokey taste? Is there some Korean spice they may have used or maybe a local “Texas” flavoring they may have added? Thanks for the insight!
Hi Tom,
thanks
Nice to meet you !!!
hm… the taste was like… soy sauce and sweet ?? or it had spicy flavor ??? I’m not sure exactly what smokey taste you tasted… my recipe is.. a little spicy and sweet… I don’t think it has smokey flavor in it. But if you like spicy food, it’s worth to try.
Thanks for the great recipe Aeri. A Korean friend pointed me to your website after I told her I failed many times at making this dish… and finally, thanks to you my wife and I were able to enjoy this favorite of ours at home
I’ll definitely give your other recipes a try. I love your website 
Hi, mathieu
Your comment made me sooooo happy. Thanks for trying my recipe. and… please tell your Korean friend “thanks”… she introduced my blog to you…hehe I’m making this dish for my husband tonight also. Try other Korean recipes… thanks again.:) hope to see you again~~~
I’m gonna make this this weekend. Thank you so much for making my favorite type of food so accessible and easy for non Korean to make! Hugs and much adoration
Hi, Leisha
You are welcome ~~~ I hope you will like this dish. Thanks for your hugs and adoration.
We made this for dinner this evening and it was great! We didn’t have the red pepper powder but it came out just fine…but now we need to buy more chili paste.
Hi, Lars Kellogg-Stedman
wow~~ great !!! Thank you for telling me the result. You made my day happy.
Hi Aeri,
I was reading through this recipe and noticed that it calls for “chilly peppers”. A “chilly” pepper would be a “cold” pepper; I think you mean “chili peppers”. The recipe looks very tasty — we might try it this weekend. Thanks for the inspiration!
Hi, Lars Kellogg-Stedman
I will change it now. If you find any more mistakes, please let me know. Thank you again. Have a great weekend!!
Oops, another mistake I made..hehe Thank you so~~ much for correcting my mistake. I don’t want cold peppers in my recipe.
Oiyo!! so nice !!!!!! fried!!!!!! wow!! WOAH!! crunchy !!!!!!!!!!!!!!!!!!!!! so hungry la sis….T____T omo omo!!!omo!!! i wanna try it! wanna cook it!! XD XD I WANT!!!
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Hi, ChuiYew
haha.. you make so many different kinds of sound..CUTE !!!! thanks for comment !!! try it someday ~~
i love love L O V E this dish!! at the korean store i go to, this one always runs out. thanks for sharing the recipe.
Hi, Arleen
thanks !!!
lol.. you really love this dish !!!! They sell marinated pork at the store ??? oh.. That must be popular over there..Make it at home by yourself from now on.
Ooooooh! My favorite!! I always bought the pre-marinated ones at the Korean store. =D You make it seems so easy to make. I should try to cook this one…AFTER I buy some measuring tools. Drools~~~
Mimi
Hi, Mimi
yep ~~ it’s very simple and easy..but taste awesome.. so make it at home by yourself.. taste will be better and I guess you can save some money also..right ? thanks !!