🍖 Gochujang Pork (Jeyuk-bokkeum)

Jeyuk-bokkeum, or gochujang-marinated pork, is a spicy version of Korean bulgogi. This recipe highlights pork shoulder, with rich and spicy flavors thanks to Korean chili paste (gochujang). I really like this dish; it's very simple to prepare and delicious with rice.

⏳ Recipe Duration

• Total time: 40 minutes
• Preparation: 20 minutes
• Cooking: 20 minutes

📋 Ingredients (for 3 to 4 people)

• 500 g thinly sliced pork shoulder
• 1 or 2 tbsp of gochujang (Korean chili paste)
• 2 tsp of gochugaru (Korean chili flakes)
• 2 tsp of chopped fresh ginger
• 1 tbsp of chopped chives
• 1 tsp of crushed garlic
• 2 tsp of sugar
• 2 tbsp of soy sauce
• 2 tbsp of rice wine
• 2 tbsp of toasted sesame oil
• 1 finely sliced green chili
• Sesame seeds for garnish

🥢 Preparation Steps

1️⃣ Prepare the Marinade

🌶️ A flavor-rich blend.

In a large bowl, mix gochujang, gochugaru, ginger, chives, garlic, sugar, soy sauce, rice wine, and toasted sesame oil.

Add the sliced pork and green chili to the marinade. Mix well to ensure the meat is thoroughly coated.

Marinate for 20 minutes.

2️⃣ Cook the Marinated Pork

🍳 The secret to tender and flavorful meat.

1. Heat a pan or wok over medium-high heat.
2. Add the marinated pork to the pan and cook, stirring regularly to prevent sticking.

1. If the mixture becomes too dry, add a little water to adjust the consistency.

3️⃣ Serve Jeyuk-bokkeum

✨ A final touch to delight the taste buds.

1. Transfer the cooked pork to a serving dish.
2. Sprinkle with sesame seeds.
3. Serve immediately with green lettuce leaves to make ssam.

🧑‍🍳 Tips and Tricks

💡 Adjust the spice level: Adjust the amount of gochugaru and gochujang according to your spice tolerance.

💡Cutting the meat: To get thin slices, I recommend placing the pork shoulder in the freezer for half an hour before slicing and using a large knife.

💡 Ideal accompaniment: This dish pairs wonderfully with a bowl of white rice or stir-fried vegetables.