Jeyuk Bokkeum (제육볶음) Recipe

 If you walk into a Korean lunch restaurant at noon, there is a good chance a sizzling plate of glossy, red spicy pork is coming out of the kitchen for half the room.

That is jeyuk bokkeum, and it is one of the most loved everyday dishes in Korea.It is sweet, spicy, a little smoky, and made to be eaten over a big bowl of rice.

The good news is that you do not need a restaurant stove to make it.A regular skillet, one bowl for the marinade, and about 40 minutes with pre-sliced pork (including a 20-minute marinade) is all it takes.

Glossy red Korean pork stir-fry with onion, green onion, and sesame seeds in a black pan beside steamed rice.

Spicy pork stir-fry served hot with a bowl of steamed rice.

So, What Is Jeyuk Bokkeum?

Jeyuk bokkeum (제육볶음) is a Korean stir-fried pork dish.Thinly sliced pork is marinated in a sauce of gochujang (Korean chili paste), gochugaru (chili flakes), soy sauce, garlic, and a little sugar, then stir-fried with onion until the edges caramelize.

"Jeyuk" is the Korean word for pork, and "bokkeum" means stir-fry.In Korea it is a staple of lunch menus and a classic home-cooked side for rice, often eaten wrapped in a lettuce leaf.

What You'll Need (Serves 3–4)

Pork

  • 1 lb (450 g) pork shoulder (Boston butt), sliced thin, or pork belly for a richer version

Marinade

  • 2 tbsp gochujang (Korean chili paste)
  • 1½ tbsp gochugaru (Korean chili flakes), adjust to your spice level
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tbsp mirin or rice wine
  • 1 tbsp minced garlic
  • 1 tsp grated ginger
  • 1 tbsp sesame oil
  • ¼ tsp black pepper

Vegetables and finishing

  • 1 medium onion, sliced
  • 2 green onions, cut into 2-inch (5 cm) pieces
  • 1 tbsp cooking oil
  • Toasted sesame seeds, for garnish
  • Optional: 1 green chili, sliced, for extra heat
Thinly sliced raw pork and bowls of gochujang, chili flakes, soy sauce, garlic, ginger, oils, sugar, and vegetables on a wooden table.

Gather everything before you start; the cooking goes quickly.

Shopping tip:

Many grocery stores sell thinly sliced pork shoulder or pork belly at the meat counter or in the Asian market.If you can only find a whole piece, see the slicing tip below.

Diet note:

This dish contains pork and is not vegetarian.Many gochujang and soy sauce products contain wheat, so it is not gluten-free unless you use products labeled gluten-free.

Let's Cook

1. Slice the pork (if needed).

If your pork is a whole piece, place it in the freezer for 30 minutes until firm but not frozen solid, then slice it as thinly as you can, about ⅛ inch (3 mm).Firm meat is much easier to slice evenly.

2. Make the marinade and coat the pork.

In a large bowl, mix the gochujang, gochugaru, soy sauce, sugar, mirin, garlic, ginger, sesame oil, and black pepper until smooth.Add the pork and massage the sauce into the meat with clean hands or a spoon until every slice is coated.

Gloved hands mixing red gochujang marinade into thin pork slices in a stainless steel bowl.

Mix well so the sauce clings to every slice.

3. Let it rest.

Cover and refrigerate for at least 20 minutes.For deeper flavor, marinate for up to 12 hours.

4. Heat the pan.

Heat the cooking oil in a large skillet or wok over medium-high heat.The pan should be hot before the meat goes in, so the pork browns instead of steaming.

5. Cook the pork.

Add the pork in a single layer.Do not crowd the pan; cook in two batches if needed.Stir-fry for 5–6 minutes, until the pork is browned at the edges and check doneness with a food thermometer rather than color.

6. Add the vegetables.

Add the onion and green onion and cook for another 2–3 minutes, until the onion is just tender but still has a little bite.Check that the pork is cooked through (see the safety note below).

Red marinated pork and sliced onions cooking in a skillet with a wooden spatula and rising steam.

Stir-fry until the edges caramelize, and check doneness with a thermometer.

7. Finish and serve.

Turn off the heat, sprinkle with sesame seeds, and let the cooked pork rest for at least 3 minutes before serving over hot rice.

Food safety:

Cook pork until it reaches 145°F (63°C) in the thickest part, then rest for at least 3 minutes, according to USDA guidance.Thin slices cook quickly, so check a few of the thickest pieces rather than relying on time alone.

How to Serve

The classic way is a bowl of steamed white rice with the pork on top.For a more traditional Korean experience, serve it with:

  • Lettuce or perilla leaves for wrapping (ssam), with a little rice and a slice of garlic
  • Kimchi and a simple side like kongnamul muchim (seasoned bean sprouts)
  • A fried egg on top, which mellows the heat
A hand holding a lettuce wrap filled with rice and spicy Korean pork, with lettuce, kimchi, and pork in the background.

Wrap a bite of pork and rice in a lettuce leaf for a fresh contrast.

A Few Tips

  • Slice thin.Thin slices cook fast and soak up the marinade.Partly freezing the pork first makes this easy.
  • Use a hot pan and do not overcrowd it.Too much meat at once lowers the temperature and makes the pork release water and boil instead of brown.
  • Balance the heat.Start with 1 tbsp of gochugaru if you prefer it mild, and add more to taste.A little extra sugar balances the flavor, but does not remove the chili heat.
  • Do not overcook the onion.Adding it near the end keeps a little sweetness and crunch.
  • Pork shoulder vs. belly.Shoulder is leaner and chewy in a good way; belly is richer and more tender.Both work.

Quick FAQ

Can I make it less spicy?

Yes.Reduce the gochugaru and use a mild gochujang.A little extra sugar can balance the flavor, but reducing the chili is what lowers the heat.

Can I use chicken or beef instead?

Yes.Use the same marinade with thinly sliced chicken thighs (cook to 165°F / 74°C) or beef.Cooking times will vary a bit.

Can I make it ahead?

You can marinate the pork up to 12 hours ahead.Cook it right before serving for the best texture.

What can I serve it with?

Steamed rice is the classic.It also goes well with kimchi fried rice as a second dish or with a simple soup.

Leftovers

Best eaten fresh.Refrigerate leftovers promptly in a shallow covered container within 2 hours, or within 1 hour when the temperature is above 90°F (32°C).Keep the fridge at 40°F (4°C) or below and eat within 3–4 days.

Reheat in a skillet or microwave until steaming hot, to 165°F (74°C).Add a splash of water if it looks dry.

Images are AI-generated. Food safety: USDA cooking temperatures and USDA leftovers guidance.

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