1
Drain the blood from 500g of pork shoulder and prepare.
Jeyuk Bokkeum (Spicy Stir-fried Pork)
This is the 'truck stop' style Jeyuk Bokkeum recipe from star Korean chef Kim Ho-yoon. We introduce a method for making Jeyuk Bokkeum with a ratio that anyone can use to make it better than basic.
KoreanOther
📝 9 steps
What You'll Need
Pork shoulder500g
Sugar2 tbsp
Oligosaccharide1 tbsp
Mirin3 tbsp
Soy sauce3 tbsp
Red chili powder2 tbsp
Gochujang1 tbsp
Minced garlic2 tbsp
Oyster sauce1 tbsp
Black peppera little
Curry powder1 tsp
Onion1/2
Green onion1 stalk
Perilla leavesa little
Sesame oila little
Instructions
2
Make the sauce by adding 2 tbsp sugar, 1 tbsp oligosaccharide, 3 tbsp mirin, 3 tbsp soy sauce, 2 tbsp red chili powder, 1 tbsp gochujang, 2 tbsp minced garlic, 1 tbsp oyster sauce, a little black pepper, and 1 tsp curry powder.
3
Start stir-frying the meat in a pan over low heat.
4
While stir-frying the meat, cut 1/2 an onion into slightly thick slices.
5
Cut the green onion lengthwise, then chop into cubes.
6
If the meat sticks to the pan, add a little mirin to add moisture.
7
Add the prepared onion and half of the green onion and stir-fry together.
8
Stir-fry until the meat is crispy, and finally add the perilla leaves and green onion to mix well.
9
Finally, drizzle a little sesame oil to finish.