Korean Jeyuk Bokkeum is a popular Korean spicy pork dish made with thinly sliced pork marinated in a bold mixture of gochujang, gochugaru, soy sauce, garlic, ginger, and sesame oil. The pork is stir-fried with onions and green onions until tender and beautifully coated in a glossy, spicy sauce.
This authentic Korean Jeyuk Bokkeum recipe delivers the perfect balance of spicy, savory, slightly sweet, and smoky flavors. The tender pork absorbs the rich Korean marinade while quick stir-frying creates delicious caramelized edges.
Perfect for a Korean-style family dinner, Jeyuk Bokkeum is traditionally served with steamed rice, lettuce leaves, kimchi, and other Korean side dishes. It is an easy and flavorful meal that brings the taste of a Korean barbecue restaurant straight to your home.
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Rest Time: 20 minutes
Total Time: 55 minutes
Servings: 4 people
Difficulty: Easy
Cooking Temperature: Medium-High Heat (375–400°F / 190–200°C)
Thinly slice the pork shoulder or pork belly into bite-sized pieces.
Pat the pork dry with paper towels and place it in a large mixing bowl.
Add gochujang, gochugaru, soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and black pepper to a bowl.
Mix until the marinade becomes smooth.
Pour the marinade over the sliced pork.
Add the sliced onion and mix thoroughly until every piece is evenly coated.
Cover and refrigerate for at least 20 minutes.
For deeper flavor, marinate for up to 4 hours.
Heat a large skillet or wok over medium-high heat.
Add a small amount of vegetable oil if needed.
Make sure the skillet is hot before adding the marinated pork.
Add the marinated pork to the hot skillet in a single layer.
Cook for about 7–9 minutes, stirring frequently, until the pork is fully cooked and the sauce becomes glossy.
Avoid overcrowding the skillet so the pork can caramelize properly.
Add the sliced green onions and green chili peppers.
Stir-fry for another 2–3 minutes until the vegetables are slightly softened and the pork develops lightly caramelized edges.
Turn off the heat.
Sprinkle toasted sesame seeds over the Jeyuk Bokkeum.
Taste and adjust the seasoning if needed.
Transfer the Jeyuk Bokkeum to a serving plate.
Serve with steamed Korean rice, lettuce leaves, kimchi, and other Korean banchan.
Add more gochugaru and sliced Korean chili peppers for extra heat.
Top the finished pork with shredded mozzarella and allow it to melt before serving.
Add sliced shiitake or oyster mushrooms for extra umami flavor.
Add cabbage, carrots, bell peppers, or zucchini for a vegetable-packed version.
Use thinly sliced pork belly for a richer and more indulgent dish.
Allow the pork to cool completely.
Store it in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat until thoroughly heated.
Add a small splash of water if the sauce becomes too thick during reheating.
Yes.
Allow the cooked pork to cool completely.
Place it in a freezer-safe airtight container and freeze for up to 2 months.
Thaw overnight in the refrigerator before reheating in a skillet over medium heat.