Jeyuk Bokkeum

Thinly sliced pork glazed in an intense, shiny, and sticky red sauce. A sharp heat that tingles the tongue, balanced by the sweetness of sugar and the deep aroma of toasted sesame.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 786
• Protein: 14 g
• Carbs: 17 g
• Fat: 72 g

Ingredients

• 500 g Pork belly ( thinly sliced )
• 2 tbsp gochujang
• 2 tbsp gochugaru
• 1 tbsp Korean soy sauce
• 1 tbsp mirin
• 1 tbsp White sugar
• 2 piece Garlic ( minced )
• 1 tsp Ginger powder
• 1 piece Yellow onion ( sliced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced on the bias )
• 1 tbsp Sesame oil
• 1 tsp sesame seeds optional
• 1 pinch Black pepper ground
• 1 tbsp Fresh ginger ( grated )

Instructions

1. Preparing the marinade

   In a large bowl, mix gochujang, gochugaru, soy sauce, mirin, sugar, minced garlic, ginger, and pepper. The paste should be smooth and a deep red color.

2. Coating the meat

   Add the pork slices to the marinade. Mix by hand to ensure every piece is perfectly coated. Let it rest for at least 15 minutes so the flavors penetrate the fibers.

3. High-heat searing

   Heat a pan with a splash of oil. When it lightly smokes, toss in the pork and sliced onion. Sear over high heat, stirring constantly. The sauce should reduce and coat the meat without burning.

4. Finishing

   Add the bias-cut scallions and sesame oil at the end of cooking. The pork fat should be slightly golden and crispy on the edges. Sprinkle with sesame seeds.

Chef's tips

• Do not overcrowd the pan, otherwise the meat will boil instead of searing.
• If the sauce reduces too quickly and sticks, deglaze with a tablespoon of water.
• The pork should be sliced very thin, almost paper-thin, for the best texture.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat over low heat with a splash of water to loosen the sauce.