Jeyuk bokkeum

Ingredients

• pork shoulder or pork belly,thinly sliced150g
• gochujang (Korean chili paste)1 tbsp
• soy sauce1 tbsp
• sugar1 tsp
• minced garlic1 tsp
• grated ginger1 tsp
• sesame oil1 tbsp
• chili flakes1 tsp
• rice wine or mirin1 tbsp
• onion,sliced50g
• green onions,sliced30g
• toasted sesame seeds1 tsp

Instructions

1. 1

   Step 1

   Thinly slice 150g of pork shoulder or pork belly.

2. 2

   Step 2

   Prepare the marinade by mixing 1 tbsp gochujang, 1 tbsp soy sauce, 1 tsp sugar, 1 tsp minced garlic, 1 tsp grated ginger, 1 tbsp sesame oil, 1 tsp chili flakes, and 1 tbsp rice wine or mirin.

3. 3

   Step 3

   Marinate the pork slices in the sauce for at least 15 minutes.

4. 4

   Step 4

   Heat a pan over medium-high heat and add the marinated pork, stir-frying until cooked through and slightly caramelized, about 7-10 minutes.

5. 5

   Step 5

   Add 50g sliced onions and 30g sliced green onions to the pan and cook for another 2-3 minutes until softened.

6. 6

   Step 6

   Sprinkle with toasted sesame seeds and serve hot with steamed rice and kimchi.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Jeyuk bokkeum can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.