Jeyuk Bokkeum (Spicy Pork Stir-Fry)
A fiery, garlicky Korean pork stir-fry where thinly sliced pork belly or shoulder is coated in a gochujang-soy marinade and flash-cooked with onion and scallions until caramelized and saucy. Plan ahead: marinate at least 20 minutes.
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Ingredients
- 2 lbs pork belly or shoulder, thinly sliced
- 1/4 cup gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tsp gochugaru (Korean red pepper flakes)
- 2 tsp toasted sesame oil
- 2 tsp granulated sugar
- 6 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 tbsp vegetable oil
- 1 yellow onion, thinly sliced
- 4 scallions, cut into 2-in pieces
- 2 tsp toasted sesame seeds
Instructions
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1
In a large bowl, combine 1/4 cup gochujang (Korean chili paste), 2 tbsp soy sauce, 2 tsp gochugaru (Korean red pepper flakes), 2 tsp toasted sesame oil, 2 tsp granulated sugar, 6 minced garlic cloves, and 1 tsp grated fresh ginger. Add 2 lbs thinly sliced pork belly or shoulder and toss to coat. Marinate for at least 20 minutes.
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2
Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until nearly smoking.
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3
Add 1 thinly sliced yellow onion and stir-fry for 2 minutes until slightly softened.
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4
Add the marinated pork belly or shoulder in a single layer. Cook without stirring for 1 to 2 minutes to develop caramelization, then stir-fry until the pork is cooked through to an internal temperature of 145°F (63°C) and the sauce is sticky, about 5 to 6 more minutes.
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5
Toss in 4 cut into 2-in pieces scallions and stir-fry for 30 seconds.
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6
Garnish with 2 tsp toasted sesame seeds and serve hot over steamed white rice.
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