Stir-fried Gochujang Pork Shoulder (Jeyukbokeum)
About The Recipe
Jeyukbokeum, a popular Korean dish, is brought to life in this recipe featuring stir-fried pork shoulder in a spicy Gochujang sauce. The pork shoulder, sliced thin, is marinated in a mixture of Gochujang, garlic, ginger, and a hint of sweetness, then stir-fried until caramelized and tender. The heat from the Gochujang is balanced with the natural sweetness of the pork, creating a dish that's fiery yet incredibly flavorful. This stir fry is not just about the taste but also about the textures - the slightly crisp edges of the pork combined with the rich, sticky sauce. Serve it with a side of steamed rice or wrapped in lettuce for a traditional Korean experience.
- 2
- 20 MIN
Directions
- Marinade the pork with garlic, gochugaru, gochujang, soy sauce, wine and oligo syrup for at least 30 minutes in the refrigerator.
- Take out the meat 20 minutes before cooking.
- Place a frying pan on medium heat with oil and add dried chilies then stir fry the meat.
- Add carrots and onion and give it a quick stir.
- Place on a plate and garnish with spring onion.
Ingredients
- Pork shoulder, sliced 500 gr
- Garlic, minced 10 gr
- Gochugaru (Korean Chili Flakes) 30 gr
- O'Food Gochujang Korean Chili Sauce 80 gr
- Soy sauce 40 ml
- Cooking wine 20 ml
- Oligo syrup 40 gr
- Vegetable oil 20 ml.
- Dried chilies 5 pieces
- Carrots, sliced 100 gr
- Onions, sliced 150 gr
- Green onions to garnish