Korean Jeyuk Bokkeum Recipe  for Jeyuk Bokkeum 제육 볶음 or often referred to as Dwaejigogi Bokkeum 돼지고기볶음. This is a easy recipe to cook it features pork sliced thin then marinated in Korean pear juice. It is spiced up with some Korean red pepper flakes Gochugaru and fermented Korean red pepper paste Gochujang. The Bald chef’s wife Kyung shows how to cook step by step all the ingredients and cooking methods to cook this authentic Jeyuk Bokkeum recipe. The final results are very good and it is typically served with Rice. If you like spicy Asian style stir fry dishes this Korean recipe might be what you are looking for. In the end the pork is very tender and spicy, and the spice can be adjusted your personal preference.

 

Ingredients For Jeyuk Bokkeum

These are the ingredients you will need to cook your Korean Jeyuk Bokkeum, many of these ingredients may not be found in your local grocery store and you may need to visit an Asian grocery store to complete this list:

• 1 pound of thin sliced pork butt
• 3-4 tablespoons cup Korean Pear juice or Apple juice
• 2 tablespoons of Korean Gochugaru
• 2 tablespoon of garlic crushed
• 1 teaspoon of Sesame seeds
• 2 tablespoons of Sesame oil
• 3 or 4 tablespoons of Asian cooking wine
• 2 tablespoons of Korean red pepper paste Gochujang
• 1 White onion, cut up
• 2 tablespoons of Oilive oil
• 2 Green Scallions cut up
• 2 tablespoons of good-quality soy sauce

Cooking Instructions For Jeyuk Bokkeum

This is The Bald Chef’s recipe For Jeyuk Bokkeum. The first step in cooking the recipe for Jeyuk Bokkeum is to thinly slice 1 pound of pork butt or similar cuts of pork meat. Place the sliced meat into a bowl and prepare the Korean Pear juice by cutting and squeezing the pair to produce approximately a 3-4 tablespoons cup Korean Pear juice. Pour the pear juice onto the pork. This will not only sweeten the pork but will also make it more tender. Add 3 or 4 tablespoons of Asian cooking wine, 2 tablespoon of garlic crushed, 2 tablespoons of Korean Gochugaru,2 tablespoons of Korean red pepper paste Gochujang and 3 or 4 tablespoons of Asian cooking wine. Marinate the pork meat mixture for about one half of an hour. In a fry pan. Bring your stove up to high heat and add 2 tablespoons of Sesame oil, and 2 tablespoons of Oilive oil, when the oil is hot, drop in your marinated pork mixture and begin the stir frying process. When the meat is just about cooked add in 1 White onion, cut up and 2 tablespoons of good-quality soy sauce continue cooking until onion is translucent. Finish the dish off by adding the 2 Green Scallions cut up and finish cooking for about one more minute. Serve with rice and top the Jeyuk Bokkeum with 1 teaspoon of Sesame seeds.