Recipe

Smoky jeyuk-bokkeum (spicy pork stir-fry)

Name: Smoky jeyuk-bokkeum (spicy pork stir-fry)
Total time: 50 min
Yield: 3
Cuisine: Korean
Ingredients: 600 g Pork shoulder, thinly sliced (about 3 mm); 3 tbsp Gochujang; 1.5 tbsp Gochugaru (chilli flakes); 2 tbsp Soy sauce; 1.5 tbsp Sugar; 2 tbsp Mirin or rice wine; 1 tbsp Garlic, minced; 1 tsp Ginger, grated; to taste Black pepper; 1 Onion, sliced; 2 Green onions, cut into 4 cm lengths; 1 Green chilli, sliced (optional); 1 tbsp Neutral oil; 1 tsp Sesame oil; 1 tsp Toasted sesame seeds; to taste Lettuce leaves, to serve

Mukkidex Kitchen (@mukkidex_kitchen) Official · Oct 25, 2026

Smoky jeyuk-bokkeum (spicy pork stir-fry), photo 1 — AI-generated image

Serves 350 minEasy

Jeyuk-bokkeum is the lunch-counter favourite: thin slices of pork in a sticky gochujang glaze, served with rice and lettuce for wrapping. Pork shoulder works best, as its fat keeps the meat juicy over high heat. The smoky edge comes from a very hot pan and patience. Spread the pork out and let it sear before you stir, and cook in two batches if your pan is small. Half an hour of marinating is enough, but overnight is even better.

Ingredients

Pork shoulder, thinly sliced (about 3 mm)600 g
Gochujang3 tbsp
Gochugaru (chilli flakes)1.5 tbsp
Soy sauce2 tbsp
Sugar1.5 tbsp
Mirin or rice wine2 tbsp
Garlic, minced1 tbsp
Ginger, grated1 tsp
Black pepperto taste
Onion, sliced1
Green onions, cut into 4 cm lengths2
Green chilli, sliced (optional)1
Neutral oil1 tbsp
Sesame oil1 tsp
Toasted sesame seeds1 tsp
Lettuce leaves, to serveto taste

Steps

In a large bowl, mix the gochujang, gochugaru, soy sauce, sugar, mirin, garlic, ginger and pepper.
Cut the pork into bite-size pieces, add it to the sauce and massage it in with your hands. Marinate for at least 30 minutes, or overnight in the fridge.
Heat the neutral oil in a large frying pan over high heat until it shimmers. Spread the pork in a single layer and leave it for 1–2 minutes before stirring.
Stir-fry for 5–6 minutes until the pork is cooked through and the sauce caramelises at the edges. Lower the heat slightly if the sauce starts to burn.
Add the onion and stir-fry for 2 minutes until just soft, then add the green onions and chilli and cook for 30 seconds more.
Turn off the heat, stir in the sesame oil and scatter over the sesame seeds. Serve with rice and lettuce leaves.

More photos

2. AI-generated image
3. AI-generated image

In the dex

#049Jeyuk-bokkeum제육볶음

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Mukkidex Kitchen Official

@mukkidex_kitchen

The official Mukkidex test kitchen. Classic Korean recipes, tested at home and written so you can cook them anywhere.

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Ingredients

Pork shoulder, thinly sliced (about 3 mm)600 g

Gochujang3 tbsp

Gochugaru (chilli flakes)1.5 tbsp

Soy sauce2 tbsp

Sugar1.5 tbsp

Mirin or rice wine2 tbsp

Garlic, minced1 tbsp

Ginger, grated1 tsp

Black pepperto taste

Onion, sliced1

Green onions, cut into 4 cm lengths2

Green chilli, sliced (optional)1

Neutral oil1 tbsp

Sesame oil1 tsp

Toasted sesame seeds1 tsp

Lettuce leaves, to serveto taste

Steps

In a large bowl, mix the gochujang, gochugaru, soy sauce, sugar, mirin, garlic, ginger and pepper.

Cut the pork into bite-size pieces, add it to the sauce and massage it in with your hands. Marinate for at least 30 minutes, or overnight in the fridge.

Heat the neutral oil in a large frying pan over high heat until it shimmers. Spread the pork in a single layer and leave it for 1–2 minutes before stirring.

Stir-fry for 5–6 minutes until the pork is cooked through and the sauce caramelises at the edges. Lower the heat slightly if the sauce starts to burn.

Add the onion and stir-fry for 2 minutes until just soft, then add the green onions and chilli and cook for 30 seconds more.

Turn off the heat, stir in the sesame oil and scatter over the sesame seeds. Serve with rice and lettuce leaves.