Cook Time 20–25 min (excluding marinating) ·
Serves 3–4 ·
Difficulty Easy
Keywords #jeyukbokkeum #spicypork #gochujang #ricebowl #lettucewrap
One-line summary: Marinate shoulder or pork neck in a
gochujang:soy:gochugaru = 2:1:1 base for 20 minutes, then stir-fry
very hot & spread out for smoky char and juicy meat.
Ingredients
- Pork 700 g, shoulder or neck (3–4 mm slices)
- Veggies: 1 onion (200 g), 1 scallion, 1–2 green chiles (optional), 1/3 carrot (optional), a handful of cabbage (optional)
- Base Marinade (ratio): gochujang 4 Tbsp, soy sauce 2 Tbsp, gochugaru 2 Tbsp, sugar 1.5 Tbsp, corn/rice syrup 1.5 Tbsp, minced garlic 1.5 Tbsp, grated ginger 1 tsp, mirin 2 Tbsp, sesame oil 1 Tbsp, pinch of pepper
- Tenderizing/Aroma (optional): 3 Tbsp pear puree (or 2 Tbsp onion juice), pinch of salt
- To finish: 1 Tbsp sesame seeds, a drizzle of sesame oil
Ratio guide:
(Gochujang : Soy : Gochugaru) = (2 : 1 : 1). Adjust sweetness with the sugar+syrup total (base ≈ 3 Tbsp). As a quick rule, use about
0.3 Tbsp soy per 100 g pork.
Instructions (Stir-Fry)
- Make the marinade
In a bowl, combine gochujang, soy, gochugaru, sugar, syrup, garlic, ginger, mirin, sesame oil, pepper (+ pear/onion juice optional).
- Marinate
Toss pork with the marinade and chill for 20–30 min (or up to 6–8 h overnight).
- Prep veggies
Julienne onion & carrot; bias-cut scallion; slice chiles.
- Sear hot & wide
Preheat a heavy pan until very hot → add a little oil → sauté half the onion 30 sec for sweetness, then spread pork in one layer and sear 1–2 min (minimal stirring).
- Finish
Add remaining onion, scallion, and veggies; stir-fry 2–3 min to wilt. Taste and adjust with 0.5 Tbsp soy if needed. Off heat, sprinkle sesame seeds and a touch of sesame oil.
Flavor Notes 🔬
High heat +
wide spread prevents steaming, boosting
wok hei and texture. Pear/onion’s
natural sugars & organic acids tenderize and round out heat.
Variations
- Soy (milder): skip gochujang; +1 Tbsp soy, −0.5 Tbsp sugar; keep garlic/pepper.
- Extra smoky: toast 1 tsp gochugaru briefly in oil first to make a quick chili oil, then add pork.
- Saucy bowl or hotpot: add 150–200 ml water/kelp stock for a glossy, spoonable sauce.
- Veg-forward: add cabbage, enoki, or king oyster mushrooms; keep heat high.
Serving Ideas
- Over rice as a donburi-style bowl, or wrapped in lettuce/perilla leaves with pickled radish.
- Great sides: rolled omelet, bean sprout soup, kimchi, radish salad.
FAQ
There’s too much liquid in the pan.
Pan wasn’t hot enough or it’s overcrowded. Cook in two batches and finish on high to reduce.
The pork is tough.
Slice 3–4 mm. Add 2–3 Tbsp pear puree or extend the marinate to 30 min.
Too spicy or too sweet?
Adjust gochugaru ±0.5 Tbsp; sugar/syrup total ±0.5–1 Tbsp. A final 1 tsp vinegar can brighten and balance sweetness.
Storage & Reheating
- Meal prep: pork + marinade only — 24 h chilled or 2 weeks frozen (portion first).
- After cooking: refrigerate 3 days. Reheat 60–90 sec in a microwave or 2–3 min in a skillet over medium.
Nutrition (approx., per serving of 4)
430–520 kcal · Protein 26–30 g · Carbs 14–22 g · Fat 24–30 g (varies by cut & sauce)