Korean Spicy Pork - Pork Bulgoki ( Jeyuk bokkeum )

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Spicy pork bulgogi (called jeyuk bokkeum or dweji bulgogi) is another highly popular Korean BBQ dish. Jeyuk means pork, and bokkeum means stir-fry.

You can use any cut but in paper thin slice form. I used pork neck meat which is the only cut that has marbling in the meat. You can get this paper thin cut in Korean grocery stores.

 But today's recipe is taken directly from Cha Seung Won, an actor in Korea (Cha-jumma).   his is a very popular dish in Korea that can really be found in many standard Korean restuarnats or BBQ restuarnats.

 This recipe differs slightly from many of the stir-fried spicy standard recipes.** The standard stir-fried spicy pork is typically marinated in a spicy chili pepper paste (gochujang, 고추장) based sauce with lots of fresh garlic and ginger.

1) The spicy sauce is not pre-marinated as it often is. The pork is marinated only in a simple soy sauce base and cooked first before the spicy sauce is added. The theory is that the spicy marinade will combine with the meat better once the meat has begun to cook and will result in a deeper flavor. 
2) He adds no red pepper paste, which is usually a given for this dish, to result in a more lighter taste that brings out the flavors of both the meat and sauce. 

Serve 3-4   

Ingredients
  • 1.5 lbs thinly sliced pork neck (pork butt or shoulder or belly can be substituted )
  • 2 scallions cut into 2-inch pieces
  • 1/2 medium yellow , chunk sliced 
  • 2 Jalapeno, sliced
  • 1 Carrot, diagonally sliced
  • 1 Zucchini, diagonally sliced
  • 1/4 Cabbage, roughly sliced
  • 1 Tbs Sesame seed oil
  • Pinch of Sesame seed



MARINADE:
  • 2 Tbs Minced garlic
  • 1/4 tsp Black pepper
  • 3 Tbs Soy sauce

SAUCE:


  • 6 Tbs Rice Syrup  (Oligodang)
  • 2 Tbs. Sake
  • 7 Tbs. Korean red pepper flakes
  • 3 Tbs Soy sauce
  • 2 Tbs Minced garlic
  • Pinch of black pepper
  • 3 Tbs pureed onion (1/4 onion)


Instructions



  1. In a large mixing bowl, add marinade ingredients and mix well until everything has combined. Add thinly sliced pork one by one and spread sauce evenly on pork. Marinate pork mixture at least 20 minutes to overnight.
  2. Mix the sauce ingredients well, set a side.
  3. In pre-heated skillet, add pork mixture and then turn on heat over high heat. When it starts simmering, stirring with a spatula/chopsticks/tongs. Add sauce, vegetable and keep stir and cook about 10 minutes or so until all the moisture has evaporated. If you want a bit of chard flavor, spread pork evenly and don't stir for a minutes over high heat.
  4. Remover from heat, add sesame oil, and mix, then transfer to a serving plate. Garnish with remaining green part of green onion, sesame seeds. Enjoy!
Notes
You can serve with just a bowl of warm rice, it is super delicious!
My favorite way to eat is though, wrap it with rice in lettuce! I always use mixture of greens and herbs whatever fresh in market.

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