Korean · Lunch · Dinner
Jeyuk Bokkeum (Korean Spicy Stir-Fried Pork)
제육볶음
Thin slices of lean pork tossed in a glossy, sweet-hot gochujang sauce with plenty of onion, cabbage and scallions. Serve it over nutty brown rice or wrapped in crisp lettuce leaves.
- Prep
- 25 min
- Cook
- 50 min
- Total
- 75 min
- Serves
- 4
Calories come from: Carbs 48% · Fat 24% · Protein 28%
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Ingredients
For 4 servings- 1 cup190 gshort-grain brown rice
- 2 1/4 cups530 gwater (for rice)
- 500 glean pork loin, trimmed and thinly sliced
- 3 tbsp54 ggochujang (Korean chili paste)
- 1 tbsp6 ggochugaru (Korean chili flakes)
- 1 tbsp16 glow-sodium soy sauce
- 1 tbsp21 ghoney
- 4 cloves12 ggarlic, minced
- 1 tbsp6 gfresh ginger, grated
- 1/4 tspblack pepper, ground
- 2 tsp9 gtoasted sesame oil
- 1 tsp5 gcanola oil
- 1 medium150 gonion, sliced
- 3 cups200 ggreen cabbage, roughly chopped
- 1 medium60 gcarrot, cut into thin strips
- 4 stalks60 ggreen onions, cut into 5 cm lengths
- 1 small15 ggreen chili, sliced (optional)
- 1 tsptoasted sesame seeds
- 1 small head150 glettuce leaves, for wrapping (optional)
Steps
- 1
Rinse the brown rice until the water runs mostly clear.
- 2
Put the rice and water in a pot, bring to a boil, then cover and simmer on low for 40 minutes.
- 3
Take the rice off the heat and let it steam, covered, for 10 minutes.
- 4
While the rice cooks, stir together the gochujang, gochugaru, soy sauce, honey, garlic, ginger, black pepper and half the sesame oil in a large bowl.
- 5
Add the sliced pork to the sauce and massage it in until every piece is coated; marinate for 15 minutes.
- 6
Heat the canola oil in a large non-stick skillet or wok over medium-high heat.
- 7
Add the onion and carrot and stir-fry for 2 minutes until they start to soften.
- 8
Add the pork with all its marinade, spreading it out, and stir-fry for 4 to 5 minutes.
- 9
Add the cabbage and green chili, if using, and stir-fry for 2 to 3 minutes until the cabbage wilts and the pork is no longer pink and reaches 63 °C / 145 °F.
- 10
Toss in the green onions and cook for 30 seconds more.
- 11
Turn off the heat and stir in the remaining sesame oil.
- 12
Sprinkle with sesame seeds and serve with the brown rice and lettuce leaves, if using.
Swaps, storage and make-ahead
Swaps
- Use thinly sliced boneless, skinless chicken thigh instead of pork loin, cooking until it reaches 74 °C / 165 °F.
- For a gluten-free version, use a gochujang labelled gluten-free and swap the soy sauce for tamari labelled gluten-free.
- Replace the honey with maple syrup or brown sugar if you prefer not to use honey.
- Cut the gochugaru and green chili, or use less gochujang, for a milder dish that is easier for kids and spice-shy eaters.
Storage
Refrigerate leftover pork and rice in separate airtight containers within 2 hours, cooling the rice quickly. Eat the pork within 3 to 4 days and the rice within 1 day, reheating until steaming hot and reheating rice only once. Keep lettuce leaves separate and use them fresh.
Make ahead
Mix the sauce and slice the vegetables up to a day ahead and keep them covered in the fridge, and you can marinate the pork in the sauce in the fridge for up to 24 hours. The brown rice can also be cooked ahead, cooled quickly and refrigerated for up to a day, then reheated until steaming hot.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenSoySesame
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (456 g) | Per 100 g | |
|---|---|---|
| Calories | 482 kcal | 106 kcal |
| Protein | 33.4 g | 7.3 g |
| Carbohydrates | 58.2 g | 12.8 g |
| of which sugars | 11.1 g | 2.4 g |
| Fiber | 5.8 g | 1.3 g |
| Fat | 12.8 g | 2.8 g |
| of which saturated | 3.3 g | 0.7 g |
| Sodium | 566 mg | 124 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
