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Korean spicy pork jeyuk bokkeum in a ceramic bowl with rice on a dark slate surface

Korean Spicy Pork (Jeyuk Bokkeum)

Thin-sliced lean pork stir-fried in a glossy gochujang sauce with onion and scallion. 36g protein per serving and on the table in about 25 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 360
Ingredients Method

Ingredients
  

  • 1.5 lb lean boneless pork loin about 680 g, sliced thin against the grain
  • 3 tbsp gochujang Korean chili paste
  • 1 tbsp gochugaru Korean chili flakes, adjust to taste
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 2 tbsp mirin or 1 tbsp rice vinegar plus 1 tsp sugar
  • 1 tbsp toasted sesame oil
  • 5 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp neutral oil for the pan
  • 1 medium yellow onion sliced
  • 3 stalks green onions cut into 2-inch pieces
  • 1 tsp toasted sesame seeds to garnish

Method
 

  1. Slice the pork as thin as you can against the grain. Putting it in the freezer for 20 minutes first firms it up and makes thin slicing much easier.
  2. In a bowl, stir together the gochujang, gochugaru, soy sauce, brown sugar, mirin, sesame oil, garlic, and ginger. Add the pork and toss to coat. Let it sit 15 to 30 minutes if you have time, or cook right away.
  3. Heat the neutral oil in a wok or large skillet over high heat until it shimmers. Add the onion and stir for 1 minute to soften the edges.
  4. Add the pork and its sauce in as flat a layer as you can. Let it sear undisturbed for about 1 minute, then stir-fry for 4 to 5 minutes until the pork is cooked through and the sauce turns thick and glossy.
  5. Toss in the green onions and cook 30 seconds more. Scatter sesame seeds on top and serve hot over rice or with lettuce for wrapping.