🎧 Easy Spicy Pork Stir-Fry Recipe: How Koreans Make It at Home ASMR Version:
Why This Dish Is Worth Loving
If you’ve ever craved a Korean dish that delivers bold street‑food flavor without demanding much time, Jeyuk Bokkeum is your new weeknight hero. It’s spicy, slightly sweet, deeply savory, and guaranteed to make your kitchen smell like a cozy corner restaurant in Seoul.
It also comes together fast. Whether you need a quick dinner, a lunchbox staple, or something satisfying after a long day, this dish never disappoints. Serve it with rice, tuck it into lettuce wraps, or add it to a larger spread—it’s endlessly reliable and always comforting.
Ingredients You’ll Need
A simple, beginner‑friendly list:
- Thinly sliced pork shoulder or pork belly (about 500g)
- Onion, sliced
- Half a carrot, thinly sliced
- Green onions (2 stalks, chopped)
- Garlic (4 cloves, minced)
- Ginger (1 teaspoon, grated; optional)
Sauce base:
- Gochujang (2 tablespoons)
- Gochugaru / Korean chili flakes (1 tablespoon)
- Soy sauce (1 tablespoon)
- Sugar or honey (1 tablespoon)
- Sesame oil (1 teaspoon)
- Rice wine or mirin (1 tablespoon)
Optional toppings & extras:
- Sesame seeds
- Sliced chilies
- Splash of water for a saucier finish
Step-by-Step Cooking Guide
- Slice the pork into thin, bite‑size strips and set aside.
- In a bowl, mix gochujang, gochugaru, soy sauce, sugar or honey, sesame oil, garlic, ginger, and rice wine until smooth.
- Add the pork and coat thoroughly. Let it marinate at least 10 minutes (20–30 is even better).
- Heat a large pan over medium‑high heat. Add a little oil, then cook the onions and carrots until softened and lightly glossy.
- Add the marinated pork to the pan. Spread it out so it cooks evenly and allow the edges to caramelize before stirring.
- Cook for 6–8 minutes until the pork turns a deep, shiny red. Add a splash of water if the sauce feels too thick.
- Stir in the green onions during the final minute.
- Adjust seasoning: a touch more sugar for sweetness or more gochugaru for extra heat.
- Remove from heat and finish with a sprinkle of sesame seeds.
Serving & Pairing Ideas
Enjoy your spicy pork over warm rice, or make your own lettuce‑wrap bites for a fresh and crunchy alternative. A fried egg on top adds richness and mellows the heat beautifully.
For a bright lift, add sesame seeds and a squeeze of lemon or lime—citrus brings the whole dish to life.
Quick Variations & Local Twist
- Vegetarian version: Use thick-cut mushrooms or firm tofu. Both soak up the sauce wonderfully.
- Crispy version: Choose pork belly and cook over higher heat for charred, street‑style edges.
Many Korean households toss in whatever vegetables are available—zucchini, cabbage, even potatoes. It’s a flexible, adaptable recipe meant to fit your pantry.
Extra Tips You’ll Love
Chef’s Little Secrets
Freeze the pork for 20 minutes before slicing; it makes thin cuts effortless. And don’t skip the sesame oil at the end—it adds that unmistakable restaurant aroma.
Pair This With
- Steamed rice
- Kimchi
- Iced barley tea (boricha) for a classic touch
Leftovers Hack
Chop leftover pork and stir it into fried rice for an easy, smoky, spicy next‑day meal.
This polished Markdown post is ready for WordPress and perfect for readers who want flavor, comfort, and simplicity in one delicious dish.
🍜 Korean Food Guides
This article is part of our Korean Food guide series for foreigners.
Recommended for you
- Korean gochujang paste – key ingredient for spicy pork
- Carbon steel wok – great for fast stir‑frying
- Korean metal tongs – useful for cooking and serving
- Korean home cooking cookbook – more simple dish ideas
As an Amazon Associate, I earn from qualifying purchases.