Korean Spicy Pork

Spicy pork is a very common dish in Korea.  I have a lot of fond memories of eating this delicious pork candy at the family dinner table. When I was young, I was allergic to pork for a few years.  Even though I knew I would get hives all over my body, I insisted on eating Jeyukbokkeum.  It was just too tasty to pass up.  Thankfully, my allergic reaction disappeared as I got older.
Enjoy this recipe and let the Gopher know how it turns out!
 Kimchi Recipes and probiotic foods
BEVERAGE TIP: DRY ROSE
SIDE DISH PAIRING TIP: KOREAN CUCUMBER SALAD (O-I-Mu-Chim)

SERVES 2

Total: 45 minutes         Active: 20 minutes

 

1/2 pound boneless pork sirloin chop
(any cut with a little marbled fat is the best
*pre-sliced meat is sold at Asian grocery stores)
1 carrot
1/2 medium onion
2 green onions
1 Tbsp. sesame oil
1 1/2 tsp. soy sauce
2 Tbsp. sake or white wine
1 Tbsp. sugar
1/4 cup gochujang (Korean chili pepper paste – here is more info about Gochujang)
1 Tbsp. minced garlic
1 tsp. minced ginger
1 tsp. sesame seeds for garnish (optional)

 

Directions

1. To make the marinade: Combine the sesame oil, soy sauce, sake (or white wine), sugar, gochujang, ginger, and garlic in a bowl. Mix them all together.

2. Thinly slice the pork into 1/8 inch thick slices, being sure to slice against the grain.
*It’s easier to slice the meat thinly when it’s slightly frozen. Place the meat in the freezer for 40 minutes before slicing.

3. Add the sliced meat to the marinade. Mix the pork well until every piece is coated. Let the meat marinate for a minimum of 30 minutes.
*You can keep it in the refrigerator up to 2-3 days.

4. Slice the onion and the carrot into 1/8 inch thick slices. Slice the green onions into 1/2 inch pieces.

5. Heat a medium sized skillet and add all of the ingredients except the green onion. Let the pork cook for about 5 minutes taking care to stir it every minute or so. When the pork is cooked through, turn off the heat and stir in the green onion.

6. Garnish with sesame seeds and serve.

 

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5 Thoughts on “Korean Spicy Pork (Je-Yuk-Bokk-Eum, 제육볶음)”

  • Hi Ralf,
    Guchujang has its unique flavors, so it might not turn out exactly like my original recipe.
    That being said, try Korean chili pepper flakes, gochugaru (which you already have in your pantry ^^) instead of chili pepper paste.
    You might have to add a little more sugar, soy sauce and sake to balance the flavors of the marinade.
    Make sure to taste the marinade to make sure the salty, sweet and spicy levels are right for you before you put the meat in it.

    I hope this helps~

    Good luck!

    HG

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