Jeyuk Bokkeum (or Spicy Pork Bulgogi)
Ingredients
- 2 pounds thinly sliced pork shoulder or butt
or a combination of pork shoulder or butt and pork belly
- 1/2 medium onion
sliced
- 3 scallions
cut into 2-inch pieces
- 6 tablespoons gochujang
- 1 or 2 tablespoons gochugaru
- 3 tablespoons soy sauce
- 3 tablespoons rice wine
or mirin
- 2 tablespoons sugar
or brown sugar
- 1 tablespoon honey
or more sugar
- 2 tablespoons sesame oil
- 2 tablespoons minced garlic
- 1 tablespoon grated ginger
- 1/2 small apple grated
3 - 4 tablespoons, or 2 T plum syrup, maesilcheong
Directions
- 1
Thinly slice the meat, if not pre-sliced.
- 2
Mix all marinade ingredients well in a large bowl. Add the meat and toss everything well to evenly coat the meat with the marinade. Add the onion and scallions and toss again. Let it sit for about 30 minutes.
- 3
Grill or pan fry in a skillet (in 2 batches) over medium high heat until slightly caramelized. Adjust the heat as necessary.
Jeyuk Bokkeum (or Spicy Pork Bulgogi)
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Ratings & Reviews
Based on 206 ratings
Rating Breakdown
About this Recipe
Craving a Korean culinary adventure that’s bursting with flavor and comes together incredibly fast? This Jeyuk Bokkeum, also known as Spicy Pork Bulgogi, delivers an authentic, restaurant-quality experience right in your own kitchen. It's the perfect way to enjoy the vibrant tastes of Korea without a lengthy prep time.
Why This Dish Works
The magic of this Spicy Pork Bulgogi lies entirely in its robust, gochujang-based marinade. By combining the fiery depth of gochujang and gochugaru with the savory notes of soy sauce, a touch of sweetness from sugar and honey, and the aromatic punch of fresh garlic and grated ginger, you achieve a truly balanced and addictive flavor profile. The inclusion of grated apple or plum syrup further enhances the complexity, adding natural sweetness and tenderness to the pork.
What to Expect
Prepare for a dish that’s wonderfully spicy, deeply savory, and boasts a hint of sweet complexity that keeps you coming back for more. The thinly sliced pork, infused with this incredible marinade, offers a tender texture that pairs beautifully with the crisp-tender slices of onion and scallion. This Jeyuk Bokkeum is a symphony of flavors—fiery yet balanced, rich yet remarkably fresh. It’s a dynamic and satisfying meal that will transport your taste buds.
Customization & Variations
This recipe is incredibly versatile, allowing you to tailor it to your preferences. You can easily adjust the spice level by adding more or less gochugaru. For the pork, feel free to use thinly sliced pork shoulder, pork butt, or even incorporate some pork belly for extra richness. If you don't have rice wine, mirin works perfectly, and plum syrup (maesilcheong) can be used in place of grated apple for sweetness. Consider adding other quick-cooking vegetables like bell peppers or mushrooms alongside the onion and scallions for added texture and nutrients.
Serving & Context
Serve this fiery Jeyuk Bokkeum hot with a generous side of steamed white rice to soak up all the delicious sauce. It's a fantastic main course for a quick weeknight dinner, yet impressive enough to share with friends for a casual gathering. A sprinkle of toasted sesame seeds before serving adds a lovely finishing touch.