Jeyuk Bokkeum is one of the most popular Korean pork dishes, loved for its spicy, sweet, and savory flavor.
Thinly sliced pork is stir-fried with onions, carrots, green onions, and a bold Korean chili sauce made with gochujang and gochugaru. It is simple, fast, and incredibly satisfying with a bowl of steamed rice.
This easy Jeyuk Bokkeum recipe is perfect for a quick Korean home-cooked meal.
What is Jeyuk Bokkeum?
Jeyuk Bokkeum, also known as Korean spicy pork stir-fry, is a classic Korean dish made by stir-frying pork with a spicy red pepper sauce.
The sauce is usually made with:
- Gochujang
- Gochugaru
- Soy sauce
- Garlic
- Sweet syrup
- Plum extract
In Korea, Jeyuk Bokkeum is often served as a lunch dish, dinner side dish, or drinking food. It is especially delicious when wrapped in lettuce or perilla leaves with rice and garlic.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 3–4
- Difficulty: Easy
- Cuisine: Korean
- Main Ingredient: Pork
- Best Served With: Steamed Rice
Ingredients
Main Ingredients
- 600g thinly sliced pork shoulder or pork front leg
- 1 onion
- 1/3 carrot
- 1 green onion
- Korean chili peppers, to taste
- 1 tbsp minced garlic
For the Pork Marinade
- 1 tbsp soy sauce
- 1/2 tbsp minced garlic
- A pinch of black pepper
For the Spicy Sauce
- 1 tbsp soy sauce
- 1 tbsp corn syrup or Korean cooking syrup
- 2 tbsp Korean plum extract
- 1 generous tbsp gochujang
- 2 tbsp gochugaru
- 1/2 tbsp minced garlic
- A pinch of black pepper
Ingredient Notes
Pork
Pork shoulder or pork front leg works best for Jeyuk Bokkeum because it has a good balance of lean meat and fat.
You can also use pork belly if you prefer a richer and more flavorful version.
Gochujang
Gochujang is Korean red chili paste. It gives the dish its deep spicy, savory, and slightly sweet flavor.
Gochugaru
Gochugaru is Korean red pepper flakes. It adds color, heat, and a classic Korean chili flavor.
Korean Plum Extract
Korean plum extract adds sweetness and depth. If you do not have it, use about 2/3 tbsp sugar instead, then adjust to taste.
How to Make Jeyuk Bokkeum
Step 1: Prepare the Pork
Lightly pat the pork with a paper towel to remove excess moisture.
Place the pork in a bowl and add:
- 1 tbsp soy sauce
- 1/2 tbsp minced garlic
- A pinch of black pepper
Mix gently and let it marinate for about 10 minutes.
Step 2: Make the Sauce
In a small bowl, combine:
- 1 tbsp soy sauce
- 1 tbsp corn syrup
- 2 tbsp Korean plum extract
- 1 generous tbsp gochujang
- 2 tbsp gochugaru
- 1/2 tbsp minced garlic
- A pinch of black pepper
Mix well until smooth.
Step 3: Prepare the Vegetables
Slice the onion into thin strips.
Cut the carrot into thin slices.
Slice the green onion diagonally.
Slice the chili peppers according to your spice preference.
Step 4: Stir-Fry the Pork
Heat a large pan or wok over high heat.
Add the marinated pork and stir-fry until it is about halfway cooked.
Keep the heat high during this step.
Step 5: Add the Vegetables
Add the onion and carrot.
Continue stir-frying over high heat.
Do not lower the heat too early, or the vegetables may release too much water.
Step 6: Add the Sauce
When the onion starts to become slightly translucent, add about two-thirds of the prepared sauce.
Stir-fry everything together.
Reduce the heat to medium to prevent burning.
Step 7: Adjust the Seasoning
When the pork is fully cooked, taste the dish.
If desired, add the remaining sauce and stir until evenly coated.
Step 8: Finish with Green Onion and Chili
About 3 minutes before turning off the heat, add the green onion and chili peppers.
Turn the heat back to high and stir-fry quickly.
Once the green onion becomes fragrant, the dish is ready.
Pro Tips
Use High Heat
Jeyuk Bokkeum tastes best when stir-fried quickly over high heat.
Low heat can cause excess moisture, making the dish watery.
Do Not Add All the Sauce at Once
Start with two-thirds of the sauce and adjust after tasting.
Use Plum Extract If Possible
Plum extract adds a cleaner sweetness and helps balance the spicy flavors.
Slice the Pork Thinly
Thin slices cook faster and absorb the sauce more effectively.
What to Serve with Jeyuk Bokkeum
Jeyuk Bokkeum pairs perfectly with:
- Steamed white rice
- Lettuce wraps
- Perilla leaves
- Kimchi
- Sliced garlic
- Korean soybean paste sauce
- Cucumber salad
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a pan over medium heat. Add a small splash of water if needed.
Frequently Asked Questions
Can I use pork belly instead of pork shoulder?
Yes. Pork belly creates a richer and more flavorful version.
Is Jeyuk Bokkeum very spicy?
It is moderately spicy. Reduce the amount of gochugaru for a milder version.
Can I make it without plum extract?
Yes. Replace it with about 2/3 tablespoon of sugar and adjust to taste.
Why is my Jeyuk Bokkeum watery?
This usually happens when the heat is too low or the vegetables are overcooked.
Can I prepare it ahead of time?
Yes. You can marinate the pork several hours in advance and store it in the refrigerator.
Final Thoughts
Jeyuk Bokkeum is one of the easiest and most satisfying Korean pork dishes you can make at home.
The combination of spicy gochujang sauce, tender pork, and sweet onions creates a bold and comforting flavor that pairs perfectly with steamed rice.
Whether you are new to Korean cooking or already love Korean food, this classic Korean spicy pork stir-fry is a recipe worth adding to your collection.
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