Jeyuk bokkeum

Name: Jeyuk bokkeum
Prep time: 15 min
Cook time: 12 min
Total time: 47 min
Yield: 3 plates
Cuisine: korean
Ingredients: 500 g Pork, thin shoulder or belly slices; 2 tbsp Gochujang; 1 tbsp Gochugaru; 1 tbsp Soy sauce; 1 tbsp Sugar; 1 tbsp Toasted sesame oil; 4 clove Garlic; 1 tsp Ginger; 1 tbsp Korean rice wine; 1 piece Onion, sliced; 3 piece Spring onion; 8 leaf Lettuce; 300 g Rice, uncooked, to serve

제육볶음

Spicy stir-fried pork with gochujang and gochugaru — weeknight heat with rice that you will need.

Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: 제육볶음.

0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.

Start cooking

Prep: 15 min
Cook: 12 min
Total: 47 min
Difficulty: Easy
Spice: Hot
Cost: Weeknight budget$8–16 USD · indicative, not a store price

Know it before you cook it

Source photograph of Jeyuk bokkeum. Not official I Want Some Food pixel artwork. — Photo: 국립국어원 via Wikimedia Commons. CC BY-SA 2.0 kr. Source

About

Jeyuk bokkeum is the spicy pork that shows up in lunchboxes and pojangmacha. Thin pork, a red marinade, onions, and a hot pan. It should be saucy enough to stain rice, not watery. Shoulder or belly both work. If you use mince, you have made a different (still fine) dinner.

Ingredients

Servings

Pork, thin shoulder or belly slices500 g
Gochujang30 ml
Gochugaru15 ml
Soy sauce15 ml
Sugar15 ml
Toasted sesame oil15 ml
Garlic4 clove
Ginger (optional)4.9 ml
Korean rice wine (optional)15 ml
Onion, sliced1
Spring onion3
Lettuce (optional)8 leaf
Rice, uncooked, to serve300 g

Scaling multiplies the written quantities. Baking still prefers a scale.

Steps

Step 1
Mix gochujang, gochugaru, soy, sugar, sesame oil, garlic, ginger and rice wine. Toss with pork. Rest 20 minutes.
20 min
Step 2
Heat a wide pan until hot. Add pork and onion. Stir-fry until the pork is cooked and the sauce reduces to a glaze, 7–10 minutes.
10 min
Step 3
Add spring onion at the end. Serve with rice and lettuce if you want wraps.

Adapt this recipe

The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.

Adaptations · 0 / 15 used. Resets 24 August.

Substitutions

Pork → Chicken thigh
Closer to dakgalbi. Still good.

Tips

A handful of cabbage or onion in the pan stretches the meat and tastes correct.
Day-old rice is mandatory on the side, not in the pan — that would be a different dish.

History & culture

This is banchan-as-main-course: one meat plate, many spoons of rice, maybe lettuce wraps. It is also a common anju — food that sits next to a drink.

Chilli-forward pork stir-fries are everyday modern Korean cooking. We are writing a home marinade, not a restaurant secret.

Traditional

Provenance: Editorial adaptation. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: 국립국어원 via Wikimedia Commons (CC BY-SA 2.0 kr). https://commons.wikimedia.org/wiki/File:Jeyuk-bokkeum%203.jpg

Questions about this recipe

Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.

How long does Jeyuk bokkeum take?

47 min all in — 15 min prep, 12 min cook, 20 min rest. That is the time on this recipe, not a guess.

How many does it serve?

The recipe is written for 3 plates. Scale the ingredient list on the page if you are cooking for a different number.

How hard is it?

Easy.

How spicy is it?

Hot.

What allergens should I watch?

This recipe is labelled for Soy, Wheat, Sesame. Labels are informational — check the packets in your kitchen. This is not medical advice.

Does it fit a diet?

The published recipe is labelled Dairy-free, Nut-free.

What does it cost to cook?

Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.

What equipment do I need?

Wok, Frying pan.

How much salt do I put in?

This recipe does not list salt as its own ingredient. Saltiness comes from Gochujang — 2 tbsp; Soy sauce — 1 tbsp. Taste at the end rather than adding a number we did not write.

How much gochujang?

2 tbsp of Gochujang.

How much gochugaru?

1 tbsp of Gochugaru.

How much soy sauce?

1 tbsp of Soy sauce.

How much sugar?

1 tbsp of Sugar.

How much toasted sesame oil?

1 tbsp of Toasted sesame oil.

What can I use instead?

Pork → Chicken thigh. Closer to dakgalbi. Still good.

Any tips from this recipe?

A handful of cabbage or onion in the pan stretches the meat and tastes correct. Day-old rice is mandatory on the side, not in the pan — that would be a different dish.

Can I use an air fryer?

This method is not written for an air fryer. The core technique on the page still applies.