Cherry & Dennis Helper Habitat

Korean Jeyuk Bokkeum Spicy Pork

Name: Korean Jeyuk Bokkeum Spicy Pork
Total time: 42 min
Yield: 4 servings
Ingredients: 600 g Thinly sliced pork shoulder or pork collar; 3 tbsp gochujang; 1 tbsp Korean red pepper flakes (gochugaru); 2 tbsp light soy sauce; 1 tbsp sesame oil; 3 clove garlic; 15 g ginger; 1 piece onion; 300 g Cabbage; 2 stalk spring onion

韓式辣炒豬肉

Korean Jeyuk Bokkeum Spicy Pork: Marinated pork is stir-fried uncovered over fierce heat with cabbage and onion until the red sauce clings.

Total time: 42 min
Difficulty: Easy
Servings: 4 servings

Recipe overview

Marinated pork is stir-fried uncovered over fierce heat with cabbage and onion until the red sauce clings.

Ingredients

Main ingredients

600 g Thinly sliced pork shoulder or pork collar
3 tbsp gochujang
1 tbsp Korean red pepper flakes (gochugaru)
2 tbsp light soy sauce
1 tbsp sesame oil
3 clove garlic
15 g ginger
1 piece onion
300 g Cabbage
2 stalk spring onion

Korean Jeyuk Bokkeum Spicy Pork: 600 g Thinly sliced pork shoulder or pork collar, 3 tbsp gochujang, 1 tbsp Korean red pepper flakes (gochugaru), 2 tbsp light soy sauce, 1 tbsp sesame oil, 3 clove garlic, 15 g ginger, 1 piece onion, 300 g Cabbage, 2 stalk spring onion

Tools

knife
cutting board
mixing bowl
wok
spatula
tongs
measuring spoons
serving plate

Korean Jeyuk Bokkeum Spicy Pork: knife, cutting board, mixing bowl, wok, spatula, tongs, measuring spoons, serving plate

Steps

Step 1

Slice the pork evenly

Cut the pork shoulder into thin 5 cm pieces and separate any folded or stuck slices.

Step 2

Mix the spicy marinade

Mix the gochujang, gochugaru, light soy sauce, sesame oil, garlic and ginger into an even red marinade.

Step 3

Coat pork with the marinade

Add the pork and lift the slices apart with chopsticks until both sides of every piece are coated.

Step 4

Rest the pork for ten minutes

Cover the marinated pork and leave it for 10 minutes while preparing the vegetables.

Step 5

Slice the onion and cabbage

Slice the onion into 1 cm strips and cut the cabbage into 4 cm pieces, separating thick stems from leaves.

Step 6

Heat the wok until smoking-hot

Heat the empty wok over high heat for 2 minutes. Add no extra oil; it is ready when a faint wisp of smoke appears and a drop of marinade sizzles immediately.

Step 7

Stir-fry the marinated pork

Spread the marinated 600 g pork across the hot wok and stir-fry uncovered over high heat for 5 minutes, lifting and turning continuously, until the slices separate and brown at the edges.

Step 8

Add the onion and cabbage

Add the sliced onion and all 300 g cabbage. Keep the heat high and toss for 3 minutes until the onion softens and the cabbage wilts but its thick ribs still have bite.

Step 9

Reduce the sauce until it clings

Toss over high heat for 1 minute, scraping the wok bottom, until the red sauce is glossy, no watery pool remains and it clings to the pork and vegetables.

Step 10

Check the pork reaches 75°C

Cut the thickest pork fold: the centre must have no raw pink patch and reach 75°C. If needed, stir-fry for 30 seconds more and check a different thick piece.

Step 11

Add spring onion

When the pork is cooked, add the spring onion and toss over high heat for 30 seconds before turning off the heat.

Step 12

Serve the glossy spicy pork hot

Transfer the pork and all its glossy sauce to a warm plate and serve at once with rice or lettuce.

Common mistakes

Tossing before the pork has seared in one layer makes it release water instead of browning.
Checking only a thin edge can miss a raw centre inside a folded pork slice.

Tips

Spread pork across the wok before tossing so the edges brown.

Scrape the wok during the last minute so the sweet chilli sauce does not burn.