Jeyuk Bokkeum / Spicy Korean Pork

Instructions

The Marinade

Unlike its beef counterpart, pork is more commonly marinated in a spicy gochujang based sauce with lots of fresh garlic and ginger. It’s spicy but not overly spicy. The spicy marinade works well with fatty pork.
Jeyuk bokkeum is usually made with a combination of gochujang and gochugaru. You can omit gochugaru if you like it less spicy or add more to make it spicier. And you can constantly adjust the heat level to your taste.

Cooking Spicy Korean Pork

1. In a large bowl, combine gochugaru, mirin, fish sauce, soy sauce, maesiaek, sugar, black pepper and garlic.
2. Let the mixture sit for 5 minutes to allow the gochugaru to absorb the moisture from the sauces and become a thick, pasty sauce.
3. Add pork and onion, mix well with your hand. Let it marinade at least 30 minutes to overnight. Thicker the meat, longer marinate time.
4. Heat a large skillet over high heat, add cooking oil.
5. Add the marinated pork and cook until the pork is fully cooked and onions are softened about 7 to 9 minutes.
6. Now add the green onions and chili.
7. Cook for an additional minute, then remove from heat.
8. Plate and garnish with sesame seeds and a touch of sesame oil.
9. Serve with warm rice, some lettuce for lettuce wraps, and other Korean sides! I recommend kimchi, soy bean sprouts, and spinach side dishes!
10. Enjoy!