🥢 Introduction
There’s one dish my husband makes better than I do, and it’s Jeyuk Bokkeum. I do most of the cooking at home, but whenever we’re craving something spicy, I always ask him to make this instead. Somehow, it just tastes better when he makes it.
The moment the pork starts sizzling in the pan, everyone in the house knows what’s for dinner. The sweet and spicy smell fills the kitchen, and before I know it, I’m reaching for an extra bowl of rice.
Jeyuk Bokkeum is a Korean spicy pork dish made with gochujang and thinly sliced pork. It’s one of those meals that feels simple but always hits the spot. In Korea, we even call dishes like this “rice thieves” because one bowl of rice is never enough.
Today, I’m sharing my husband’s recipe—the version our family never gets tired of.
🛒 Ingredients
✓ 600g pork shoulder or pork belly, thinly sliced
✓ 1 Tbsp cooking oil
✓ 1 Tbsp minced garlic
✓ 3 Tbsp gochugaru(Korean red pepper flakes)
✓ ½ Tbsp MSG (optional)
✓ ½ Tbsp sugar
✓ 1 Tbsp gochujang
✓ 1 Tbsp soy sauce
✓ 1.5 Tbsp corn syrup or oligosaccharide syrup
✓ ½ onion, sliced
✓ ½ green onions, cut into long pieces
✓ 3 Chili peppers, sliced
🍳 Instructions
Step 1. Start with a Cold Pan
Add 600g of thinly sliced pork and 1 Tbsp of cooking oil to a cold pan, then turn the heat to high. Starting with a cold pan helps the pork release its fat and cook evenly.
Step 2. Build the Flavor Base
Once the pork starts to sizzle, add 1 Tbsp of minced garlic, ½ Tbsp of MSG, and 3 Tbsp of gochugaru. Stir quickly so the garlic becomes fragrant and the pepper flakes don’t burn.
Step 3. Add the Sauce
Add ½ Tbsp of sugar and 1 Tbsp of gochujang. Stir everything together until the pork is evenly coated.
Step 4. Create a Smoky Flavor
Pour 1 Tbsp of soy sauce along the edge of the pan and let it sizzle for a few seconds. Don’t skip this step—it gives the pork that smoky, restaurant-style flavor.
Step 5. Add Sweetness and Shine
Drizzle in 1½ Tbsp of corn syrup (or oligosaccharide syrup) and cook for another 30 seconds. This is what gives the pork its glossy finish.
Step 6. Add the Vegetables
When the pork is about halfway cooked, add ½ sliced onion, ½ Korean green onion cut into 2-inch pieces, and 3 sliced Cheongyang chili peppers. Stir-fry until the vegetables are slightly softened.
Step 7. Finish Cooking
Continue cooking until the pork is fully cooked and the vegetables are tender. By now, your kitchen should smell amazing.
Step 8. Add Extra Smoky Flavor (Optional)
At home, we love smoky flavors, so my husband sometimes uses a small butane torch to finish the pork. We definitely don’t do this every time, but when we do, it tastes just like restaurant-style Jeyuk Bokkeum.
🍽️ Serving Tips
✓ Serve with steamed rice for the ultimate comfort meal.
✓ Wrap the pork in lettuce with ssamjang for a fresh and flavorful bite.
✓ For extra smoky flavor, lightly torch the pork before serving.
❓ FAQ
Q. Can I use pork belly instead of pork shoulder?
A. Yes! Pork belly makes the dish richer and juicier, while pork shoulder gives it a meatier texture.
Q. Why start with a cold pan?
A. Starting with a cold pan allows the pork fat to render slowly, adding more flavor to the dish.
Q. Do I really need to caramelize the soy sauce?
A. If possible, yes. This simple step adds a subtle smoky flavor that makes the dish taste more like restaurant-style Jeyuk Bokkeum.
Q. Can I make it less spicy?
A. Absolutely. Reduce the amount of gochugaru or skip the hot peppers.
Q. Is MSG necessary?
A. Not at all. It adds extra umami, but you can leave it out if you prefer.
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Jeyuk Bokkeum (Korean Spicy Pork)
Ingredients
Method
- Add the pork and oil to a cold pan and cook over high heat.
- Once the pork starts to sizzle, add the garlic, MSG, and gochugaru.
- Stir in the sugar and gochujang.
- Pour the soy sauce along the edge of the pan and let it caramelize slightly.
- Add the corn syrup and stir for 30 seconds.
- Add the onion, green onion, and hot peppers.
- Cook until the pork is fully cooked, then serve with rice.