Jeyuk Bokkeum (Spicy Pork Stir-Fry)
Thinly sliced pork stir-fried in a fiery gochujang-gochugaru sauce with onions and scallions. Korea's favorite spicy pork dish — fast, bold, and addictive.
Why This Recipe Works
- Double chili punch — gochujang provides fermented depth while gochugaru adds fresh heat. Two different spicy sensations in every bite.
- Pork fat + caramelized sauce creates a glossy, sticky coating that clings to every slice.
- High heat searing gives the pork charred edges while keeping the inside juicy — this isn't a gentle braise.
- Quick cook time (10 minutes) means this goes from fridge to table faster than delivery.
The Working Person's Bulgogi
If bulgogi is Korea's Sunday best, jeyuk bokkeum is the weeknight workhorse. It's the dish university students cook in their dorm rooms, office workers order for lunch, and home cooks throw together when there's nothing planned. The spicy pork and rice combination is so fundamental to Korean daily life that it's practically a food group.
Jeyuk Bokkeum (Spicy Pork Stir-Fry)
🛒 Ingredients
- ✦1 lb pork shoulder or belly, thinly sliced
- ✦2 tablespoons gochujang (Korean red pepper paste)
- ✦1 tablespoon gochugaru (Korean red pepper flakes)
- ✦2 tablespoons soy sauce
- ✦1 tablespoon sugar
- ✦1 tablespoon sesame oil
- ✦1 tablespoon mirin
- ✦3 cloves garlic, minced
- ✦1 tablespoon fresh ginger, grated
- ✦1 medium onion, sliced
- ✦3 green onions, cut into 2-inch pieces
- ✦1 tablespoon vegetable oil
- ✦Toasted sesame seeds for garnish
- ✦Steamed rice for serving
- ✦Butter lettuce leaves for wraps
👨🍳 Instructions
01Step 1
Combine gochujang, gochugaru, soy sauce, sugar, sesame oil, mirin, garlic, and ginger in a large bowl. Mix into a smooth paste.
02Step 2
Add sliced pork to the marinade. Toss to coat every piece. Marinate for at least 15 minutes, up to 2 hours in the fridge.
03Step 3
Heat vegetable oil in a large skillet or wok over high heat until smoking.
04Step 4
Add the marinated pork in a single layer — work in batches if needed. Cook for 2-3 minutes per side until caramelized and slightly charred.
05Step 5
Add sliced onion and cook for 2 more minutes until slightly softened but still with crunch.
06Step 6
Toss in green onions and cook for 30 seconds. Remove from heat.
07Step 7
Garnish with sesame seeds. Serve immediately with steamed rice and lettuce leaves for wrapping.
Nutrition Per Serving
Estimates based on standard preparation. Adjustments alter macros.
🔄 Substitutions
Instead of Pork shoulder...
Use Chicken thighs
Dakgalbi-style — marinate the same way, cook slightly longer
Instead of Gochujang...
Use Sriracha + miso (2:1 ratio)
Not authentic but approximates the fermented-spicy profile
Instead of Mirin...
Use Rice vinegar + sugar (1:1)
Mimics mirin's sweet acidity
🧊 Storage & Reheating
In the Fridge
Store for up to 3 days. Great for meal prep and lunch boxes.
In the Freezer
Freeze marinated raw pork for up to 2 months. Thaw and cook fresh.
Reheating Rules
Reheat in a hot skillet to restore the caramelized crust. Microwave works but loses the sear.
❓ Frequently Asked Questions
What is the difference between jeyuk bokkeum and daeji bulgogi?
They're essentially the same dish — spicy pork stir-fry. Jeyuk bokkeum (제육볶음) is the more common name in Seoul, while daeji bulgogi (돼지불고기) is used more in other regions. Some argue daeji bulgogi is grilled while jeyuk bokkeum is stir-fried, but in practice they're interchangeable.
How spicy is jeyuk bokkeum?
It's meant to be spicy — spicier than most Korean dishes. The combination of gochujang AND gochugaru delivers both fermented depth and raw chili heat. To tone it down, reduce the gochugaru by half and add an extra teaspoon of sugar.
The Science of
Jeyuk Bokkeum (Spicy Pork Stir-Fry)
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