Jeyuk Bokum Recipe

Prepare pork

Slice 1 lb pork shoulder thinly (1/8–1/4 inch). If not pre-sliced, partially freeze the pork 20–30 minutes for easier thin slicing. Place sliced pork in a medium mixing bowl.

Make marinade

In a separate bowl combine 2 tbs gochujang, 1.5 tbs gochugaru, 2 tbs soy sauce, 1 tbs mirin, 1 tsp sesame oil, 1 tbs sugar, 1/2 tbs honey (optional), 2 tsp minced garlic, 1 tsp grated ginger, 1/2 cup grated onion, and 1/4 tsp ground black pepper. Whisk until uniform and paste-like.

Marinate

Pour the marinade over the sliced pork and toss thoroughly so every piece is coated. Cover and refrigerate for at least 30 minutes; for best flavor marinate 2–4 hours (up to overnight).

Prep vegetables

While the meat marinates (or during the last 15 minutes), slice 1 cup onion into 1/4-inch strips, julienne 1/2 cup carrot, cut 4 green onions into 2-inch lengths, and chop 1 cup napa cabbage or bok choy if using.

Heat pan

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tbs neutral oil and swirl to coat the surface.

Cook pork

Add the marinated pork in a single layer (cook in batches if needed so meat browns rather than steams). Leave undisturbed for 1–2 minutes to sear, then stir-fry, breaking up any clumps, until pork is mostly cooked through and begins to caramelize, about 4–6 minutes.

Add vegetables

Add the sliced onion and carrot to the pan. Stir-fry with the pork until the onions soften and become translucent and the pork is fully cooked, about 3–4 minutes. If the sauce looks too thick or is sticking, add up to 2 tbs water or low-sodium stock to loosen and create a glossy coating.

Finish with greens

Stir in the green onions and chopped napa cabbage or bok choy (if using) and cook 1 minute more so greens wilt but remain bright.

Remove pan from heat. Drizzle 1/2 tsp toasted sesame oil over the pork and toss to combine.

Transfer jeyuk bokkeum to a serving plate. Sprinkle 1 tsp toasted sesame seeds on top.

Serve immediately with steamed rice (about 1 cup rice per person) and optional lettuce leaves for wraps. Provide banchan (kimchi, pickled radish) if desired.