Jaeyuk Bokkeum / Spicy Pork Bulgogi by Chef Jia Choi

This classic Korean spicy pork stir fry can be introduced as spicy pork bulgogi. The traditional recipe is to slice the meat thinly, marinate it in gochujang sauce and then stir fry it. As a result of testing this menu several times, I found that I like the meat stir- fried or grilled first and then mixed with the sauce. If you are looking for a spicy pork barbecue, you will love this recipe. For outdoor barbecue, prepare the meat a bit thicker than stir fried ones-1.3cm( half inch) thick pork shoulder or pork belly would be perfect.

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Jaeyuk Bokkeum / Spicy Pork Bulgogi
Ingredients
- 450g pork shoulder, 0.3cm thick, cut into big bite size pieces
- 1 medium onion, sliced
- 3 stalks scallion, chopped, white part for sauce, green part for garnish
- 1 teaspoon cooking oil

Sauce
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons gochujang
- 2 tablespoons soy sauce
- 2 tablespoons rice wine(or dry white wine)
- 1/2 tablespoon brown sugar
- 1/2 teaspoon ground black pepper
- 1 tablespoon sesame oil
- 1 tablespoon gochugaru(Korean chili flakes)
- 1 tablespoon white part green onion

Instructions
1. Slice onion. Chop green onion. Mince the garlic and ginger.
2. In a bowl, combine all sauce ingredients. Mix well.
3. Prepare sliced pork in 0.3 centimeter thick. Cut the meat into big bite size pieces.
4. Heat the pan over medium to medium-high with 1 teaspoon of oil in a pan.
5. Place the meat in pan. Cook it golden brown on one side. Remove excess oil using paper towel-or drain oil from the pan. Add sliced onion to the pan and stir fry until translucent.
6. Lower the heat. Pour 2/3 of sauce and thoroughly mix. Cook for 3 minutes.
7. Taste and add more sauce if needed.
8. Serve hot or warm.

More information

#Howtomake #QuickEasyRecipe #spicypork #bulgogi #jaeyukbokkeum #koreanrecipe

[allieplante]

I had the honor to have a cooking class with her this past Saturday and she’s such a kind, wonderful teacher 🥰Thank you again for having us, I’ll be making japchae and jaeyuk bokkeum when I go home!

[randmayfield]

I did one thing different: I took the pork and grilled it over charcoal until it was really brown and crispy. Then, I moved it through the recipe as stated. You get a more thorough compete browning, which really works well in this recipe.
Either way, this recipe rocks.... it's become a favorite of mine.

[kyang]

Made this for my family of picky eaters tonight and they loved it! Thank you for the delicious recipes chef jia!

[judithkuney]

Love tour ways of cooking! Thank you for sharing

[cookingwithmimmo]

Thank you so much for your Beautiful recipe

[jerseyshore]

thank you so much! i just made this. so very delicious ❤

[DirectorCMack]

Jia, I love the way you explain things. Awesome....Chef Mack Daddy

[catherinetheresetagle-salv]

Love your channel Chef Jia! Your recipes are easy to follow and your voice is very calming! Thank you for sharing your recipes 😊

[oliward]

Looks good. I will try. The sugar was referred to as being brown, but it appeared to be white as it was dumped in. I would love to clarify that! I see all the measurements in the description field - thank you!