Jeyuk Bokkeum (Korean Spicy Pork Stir-Fry)

Method4 steps · about 1 hr 5 min

1. 1

   Step 1: Blend the gochujang (4 Tbsp), soy sauce (2 1/2 Tbsp), sugar (1 1/2 Tbsp), ginger (1 Tbsp), garlic (1 Tbsp), rice wine (2 Tbsp), gochugaru (1 tsp), apple, marinade onion and black pepper. Put the bite-size pork belly pieces in a large bowl and coat evenly with the marinade. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavor.

   Minimum refrigerated marinade · 30 minUses 800 g Korean pork belly slices (Samgyeopsal) · 4 Tbsp gochujang (korean chili paste) · 2 1/2 Tbsp soy sauce · 1 1/2 Tbsp sugar · 1 Tbsp minced ginger · 1 Tbsp minced garlic · 2 Tbsp rice wine · 1 tsp gochugaru (korean chili flakes)

2. 2

   Step 2: Separate the rice cakes if stuck together. If refrigerated and firm, soak in enough warm or hot water for 10–20 minutes until softened, then drain. Fresh soft rice cakes do not require this soak.

   Soften firm rice cakes · 20 minUses 110 g Korean rice cakes · Warm or hot water for softening refrigerated rice cakes

3. 3

   Step 3: Heat a wok over high heat and add some cooking oil. Add the marinated pork, drained rice cakes, perilla strips, sliced onion (90 g), carrots (100 g) and cabbage (180 g). Stir occasionally. Reduce the heat to medium partway through and continue until the pork is cooked through, the vegetables are tender and the rice cakes are soft and hot.

   Uses Some cooking oil · marinated pork belly · separated and softened rice cakes · 10 perilla leaves, cut into strips · 90 g onion, thinly sliced · 100 g carrots, thinly sliced · 180 g cabbage, thinly sliced

4. 4

   Step 4: Once all ingredients are cooked, serve the spicy pork, vegetables and rice cakes hot. Steamed rice is an optional accompaniment.

   Uses cooked jeyuk bokkeum