Pork Stir-Fry Recipe
Jeyukbokkeum is a national side dish that is a staple in Korean home cooking. It's simple, quick to make, and perfectly balanced in flavor. It started out as a spicy gochujang condiment, but it has evolved to have different ratios of sweet, salty, and spicy depending on the region or household. Today's pork stir-fry recipe is a "flexible version" that is based on sweet flavors, but can be spiced up with green chilies. It's perfect for a home-cooked meal or as a bar snack.
Equipment
- 1 Frying pan
- 1 measuring spoon1T=15cc, 1t=5cc
- 1 Knife and cutting board
Ingredients
- 700 g Pork forequarter Can be substituted with pork belly or pork chops
- 2 T Sugar White or brown
- 2 T Dark soy sauce
- 1 dog Onion
- 1 vs Scallions
- 1 T Cooking oil Canola oil, grapeseed oil, etc.
- Slightly Sesame seeds Finishing Garnishes
- 2 dog Cheongyang Peppers Can be omitted
Marinades
- 2 T Chili powder
- 2 T Gochujang
- 3 T Flavors
- 2 T Watercress
- 1 T Oyster sauce
- 1 T minced garlic
Instructions
- Toss the pork butt with 2 T sugar and 2 T dark soy sauce and marinate for 30 minutes.700 g pork front leg, 2 T sugar, 2 T dark soy sauce
- Make the marinade by combining the chili powder, gochujang, mirin, rice wine, oyster sauce, and minced garlic.2 T chili powder, 2 T gochujang, 3 T mirin, 2 T watercress, 1 T oyster sauce, 1 T minced garlic
- Roughly chop the scallions, dice the onion, and thinly slice the green onion.1 onion, 1 vs. green onions, 2 green onion peppers
- In a skillet over medium-high heat, heat 1 T of oil and add the marinated meat.1 T cooking oil
- When they change color, add the marinade and stir-fry over medium heat for 5 minutes.
- Add the trimmed veggies and saute for 3 minutes, until just wilted.
- Remove from heat and sprinkle with whole sesame seeds to finish.Some sesame seeds
Notes
- Pork belly and pork chop can be substituted for the front leg
- Adjust spiciness with the number of green chiles
- Store in an airtight container in the refrigerator and consume within 2 days