What is Jeyuk Bokkeum?

Bokkeum means stir-fried in Korean, cooked in a pan while stirring. You find the word in many dishes, for example in Ojingeo Bokkeum with squid. Jeyuk means pork. In Korea, jeyuk bokkeum is a standard dish in canteens and small restaurants, usually with rice, lettuce leaves, and small side dishes (banchan). A closely related dish is known as Dwaeji Bulgogi, which many cooks also make on the grill.

The right ingredients

• Meat: Pork belly turns juicy and rich, while pork shoulder is leaner and still stays tender. Slice the meat 2 to 3 mm thin. This is easier when it is half frozen. At an Asian grocery store you can also buy belly already sliced thin.
• Gochujang and gochugaru: The paste gives body and sweetness, the flakes give heat and red color. The article on Gochujang explains how it is made and the heat levels. If you have no gochugaru, use mild chili flakes. Cayenne pepper burns too strongly.
• Sweetness: The recipe card calls for 1 tsp of sugar. Many Korean recipes use more, often 1 tbsp of sugar, honey, or half a grated pear. Taste the marinade and adjust it to your liking.

How to get Jeyuk Bokkeum right

Marinating

Mix the meat and marinade with your hands so every slice is coated. 15 minutes is enough. If you have time, let the meat sit in the refrigerator for 2 to 12 hours.

High heat, small batches

Heat the pan or wok before the meat goes in. If your pan is smaller than 30 cm, fry in two batches. With too much meat in the pan, water leaks out and the meat steams instead of frying. Dark, caramelized edges are part of the dish and bring the roasted flavor.

Vegetables last

Add the onion, carrot, and bell pepper only once the meat has color. After 3 to 4 minutes the onion is soft and the carrot still has some bite. You sprinkle scallions and sesame over it on the plate.

Common mistakes

• Marinade burns: Gochujang and sugar burn quickly. Stir regularly and add 2 to 3 tbsp of water if needed.
• Thick slices: Thick meat takes longer, and the marinade burns before it is done.
• Not enough heat: Gochujang alone tastes rather sweet. The heat comes from the flakes.

Variations

For ganjang jeyuk, leave out the gochujang and chili flakes and season with 3 tbsp soy sauce, 1 tbsp sugar, and sesame oil. The dish then tastes mild and suits children. With boneless chicken thighs instead of pork, you cook a quick pan dish by the same principle. With more vegetables, sweet potato, and rice cakes, you end up at Dakgalbi.

What to serve with it

Serve jeyuk bokkeum with rice and lettuce leaves. Put a piece of meat with a little rice and Ssamjang on a lettuce leaf and roll it up. Kimchi and a bowl of doenjang soup go well as sides.