Jeyuk Bokkeum

Name: Jeyuk Bokkeum
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Korean
Ingredients: 600 g pork shoulder; 3 tbsp gochujang; 1 tbsp gochugaru; 1 onion; 1 tbsp soy sauce; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Jeyuk Bokkeum is a beloved home-cooked dish in Korea, often enjoyed as a comforting family meal or a casual gathering with friends. Its roots are firmly planted in everyday Korean kitchens where cooks toss together pork shoulder and onions with a liberal hand, seasoned by instinct and a generous spirit. This recipe captures the essence of the home version, passed down through generations, reflecting the spontaneous joy of sharing a meal.

The dish bursts with the robust flavors of gochujang and gochugaru, creating a spicy and savory delight that wraps warmly around tender slices of pork. Soy sauce adds depth, while a sprinkle of fine sea salt brings everything into balance. It's a dish meant for gathering, inviting everyone to dive in and savor the harmony of spicy, savory, and slightly sweet notes.

Ingredients

600 gpork shoulder
3 tbspgochujang
1 tbspgochugaru
1onion
1 tbspsoy sauce
to tastefine sea salt

Method

Begin by slicing 600 g of pork shoulder into thin strips, approximately 1/4 inch thick. This ensures that the meat cooks evenly and absorbs the flavors well. Season the pork with a generous pinch of fine sea salt, 3 tbsp of gochujang, and 1 tbsp of gochugaru. Mix thoroughly to coat each piece evenly, allowing the spices to penetrate the meat.
Peel and thinly slice 1 onion. The onion will add sweetness and depth to the dish, balancing the heat from the spices. Set it aside for later use.
Heat a large, heavy-bottomed skillet or wok over medium-high heat. Add a generous amount of oil to coat the bottom of the pan. Once the oil is shimmering, add the seasoned pork strips in a single layer, ensuring not to overcrowd the pan. Brown the pork, turning occasionally, until each piece develops a deep, caramelized color. This should take about 3-5 minutes per side, depending on the thickness of the slices.
Once the pork is browned, add the sliced onion to the pan. Stir well to combine, allowing the onion to soften and become translucent, which should take about 2-3 minutes. The onion should start to pick up the color and flavor from the pork and spices.
Reduce the heat to medium and add 1 tbsp of soy sauce to the pan. Stir to combine, ensuring the soy sauce coats the pork and onion evenly. Allow the mixture to cook for another 5-7 minutes, stirring occasionally, until the pork is tender and the sauce has thickened slightly. The pork should be cooked through but still juicy, and the onions should be soft and flavorful.
Taste the dish and adjust the seasoning with additional fine sea salt if necessary. The flavors should be balanced, with a good mix of spicy, savory, and slightly sweet notes from the onion.
Serve the Jeyuk Bokkeum immediately, garnished with a sprinkle of sesame seeds if desired. Accompany with steamed rice, bread, or a fresh salad to complement the rich flavors of the dish.