Jeyuk Bokkeum

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Mix the gochujang, chilli flakes, soy sauce, sugar, honey, sesame oil, garlic and ginger in a large bowl. Add the pork and turn until every slice is coated. Cover and marinate in the fridge for at least 30 minutes.

   Mark done

2. Heat the vegetable oil in a large frying pan or wok over high heat. Add the onion and stir-fry for 2 minutes, until it just begins to soften.

   Mark done Start 2 min timer

3. Add the pork with all of its marinade, spreading it out in the pan. Cook for 8 to 10 minutes, stirring now and then, until the meat is cooked through and the edges are caramelised.

   Mark done Start 8 min timer

4. Add the green chilli and spring onions and stir-fry for 1 minute.

   Mark done Start 1 min timer

5. Sprinkle with the sesame seeds and serve straight away, with rice and lettuce leaves for wrapping.

   Mark done

Chef’s Tips

• Slice the pork thin. If the butcher will not, freeze it for 30 minutes first, which makes it firm enough to slice by hand.
• Cook over high heat and do not crowd the pan. If the pork steams it turns grey and the sauce goes watery.
• The marinade burns easily because of the sugar. Keep the meat moving once it starts to caramelise.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Steamed white rice
• Kimchi
• Lettuce leaves for wrapping

Storage & Reheating

Keep in the fridge up to 3 days and reheat in a hot pan. Freeze the raw marinated pork for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.