JeYuk BokkEum is a Korean spicy 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
- 2 Cups Pork (1 lb) (Shoulder or Loin)
- ½ Cup Onion
- ¼ Cup Green Onions
- 1 Tbsp Green Hot Pepper (Optional)
- 1 Tbsp Red Hot Pepper (Optional)
- 1 tsp Sesame Seeds (Garnish)
- 1 Tbsp Cooking Wine
- ¼ tsp Salt
- ¼ tsp Black Pepper
- 5 Tbsp Hot Pepper Paste
- 1 Tbsp Hot Pepper Powder
- 1 Tbsp Soy Sauce
- 1 Tbsp Garlic, Minced
- ¼ Cup Apple, Grated
- 2 Tbsp Sugar
- ½ Tbsp Sesame Oil
- 2 Pinches Ginger Powder
Get about 1 lb of pork. We usually use pork with some fat on it for this dish in Korea, but I got lean meat for mine today. Pork shoulder, loin, or belly can be good.
Cut the pork into thin bite-sized pieces.
Mix everything gently and set it aside for at least 10 minutes.
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 to the pork.
Cut ½ cup worth of an onion into ¼-inch pieces. Cut ¼ cup of green onions into 1-inch pieces. Cut 1 Tbsp worth each of red and green hot peppers thinly. The hot peppers are optional.
Get ¼ cup worth of apple sauce. (Sweet apples such as Fuji, Gala, and red delicious can be good options.) Fruit juice not only gives good flavor, but it also makes your pork tender.
In a bowl, combine 5 Tbsp of hot pepper paste, 1 Tbsp hot pepper powder, 1 Tbsp soy sauce, 1 Tbsp minced garlic, ¼ cup grated apple, 2 Tbsp sugar, ½ Tbsp sesame oil, and 2 pinches ginger powder. Mix everything together.
Add the marinated pork and the onion into the sauce.
A few hours later, put the marinated pork in a slightly oiled and heated pan. Fry it for about 5 minutes, or unit the meat is completely cooked on medium-high.
After 5 minutes, add the green onions and hot peppers. Fry for 1 more minute, and then turn off the heat. (My hot pepper paste is very spicy, so I’m going to skip adding the hot peppers in this step, instead I will use them for garnish later.)
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. You can also use leftover jeyuk bokkeum for delicious triangle kimbap. I will share the recipe also, so please check it out. Enjoy! 😀