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Recipe: Spicy Jeyuk

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Spicy Jeyuk, which is also called jeyuk bokkeum is a popular Korean BBQ dish, where jeyuk means pork and bokkeum means stir fry. This Korean stir-fry spicy pork is marinated in gochujang, a spicy chili pepper paste with garlic and ginger, unlike bulgogi, which is marinated in a soy sauce base.

Bokkeum is generally dishes that are stir-fried over extremely high heat. While pork remains to be the most popular, it can also be added with anchovies, fish or seafood to enhance its flavour. The gochujang will also help in caramelizing the ingredients as it cooks on the hot pan.

Ingredients:

  • 800g pounds Korean pork belly slices, cut into bite-size pieces
  • 4 tablespoon of gochujang (Korean chilli paste)
  • 2 1/2 tablespoon of soy sauce
  • 1 1/2 tablespoon of sugar
  • 1 tablespoon of minced ginger
  • 1 tablespoon of minced garlic
  • 2 tablespoon of rice wine
  • 1 teaspoon of gochugaru (Korean chilli flakes)
  • 60 g (2.1 ounces) red apple
  • 60 g (2.1 ounces) brown onion
  • 4 sprinkles of ground black pepper
  • 10 perilla leaves, cut into strips
  • 1/2 large onion (90 g / 3.2 ounces)
  • 1 small carrot (100 g / 3.5 ounces)
  • 1/6 small cabbage (180 g / 6.3 ounces)
  • 12 Korean rice cakes (110 g / 3.9 ounces)
  • Some cooking oil
  • 2 bowls of rice
  • 2 teaspoon of toasted sesame seeds
  • 1 scallion, thinly sliced

Directions:

  1. Prepare the marinade sauce by adding in gochujang, soy sauce, sugar, ginger, garlic, rice wine, gochugaru, red apple, brown onion and black pepper into a food blender. Blend it until it is even.
  2. Mix the marinade with the pork belly and marinate it for at least 30 minutes to overnight.
  3. Soak the rice for 10 – 15 minutes and steam it.
  4. Soak the rice cakes in warm water to soften them.
  5. Cut the perilla leaves into strips, slice the onion, carrots, and cabbages.
  6. With oil on a pan, heat to high heat.
  7. Add in the pork belly, rice cakes, perilla leaves, onions, carrots and cabbages into the pan and stir evenly.
  8. Reduce the heat to medium and let it cook under lower temperature.
  9. Stir for around 15 minutes until the pork is fully cooked, juicy and has a slight crisp.
  10. Top the spicy jeyuk with toasted sesame seeds and scallion.
  11. Serve the dish together with steamed rice, or side dishes like kimchi, lettuce and ssamjang.