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Meat, East Asian

Jeyuk bokkeum with rice

Jeyuk bokkeum is a Korean stir fried pork dish marinated in gochujang, served over white rice. For 4 people, it takes 35 minutes and is easy to make, for a cost of €2.80 per serving. The key to success is letting the meat marinate long enough and cooking it over high heat so the sauce thickens without simmering.

Let me take you to Korea with jeyuk bokkeum, tender pork in a spicy red sauce, piled over a big bowl of white rice.

Jeyuk bokkeum with rice
Total time
35 min
Difficulty
Easy
Cost per person
€2.80
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

Jeyuk bokkeum means pork sliced paper thin, cooked in minutes in a sauce that's spicy, sweet and savory all at once. Gochujang gives it that deep red color and distinctive flavor, while grated pear softens the heat and tenderizes the meat. The onions, seared over high heat, keep a bit of crunch so the dish never turns mushy on the plate.

It's a weeknight dish that breaks up the routine without needing any special equipment, just a hot pan. Mon Chou suggests it for nights when you want something out of the ordinary without spending the evening cooking. Marinate the meat in the morning if you can, it only gets better by dinnertime.

The ingredients

4 people

Butcher

  • Pork shoulder 600 g

Fruits and vegetables

  • Onion 2
  • Garlic 3 cloves
  • Pear 0.5

Pantry

  • Gochujang (Korean chili paste) 3 tbsp
  • Soy sauceoften in the pantry 2 tbsp
  • Sugaroften in the pantry 1 tbsp
  • Sesame oil 1 tbsp
  • Sesame seedsoften in the pantry 1 tbsp
  • Riceoften in the pantry 300 g
  • Vegetable oiloften in the pantry 1 tbsp

Allergens Soy, Gluten, Sesame

The step by step recipe

  1. Slice the pork shoulder into thin strips, grate the pear and garlic, and mix them with the gochujang, soy sauce, sugar and sesame oil.

    Freeze the meat for half an hour first, it slices much more thinly that way.

  2. Coat the meat with the marinade and let it rest. 20 min

    The longer you marinate, the more tender the meat gets, you can even prep it in the morning.

  3. Meanwhile, cook the rice in salted water, then drain it. 11 min

    Keep it covered off the heat so it stays soft.

  4. Heat the vegetable oil in a large, very hot pan and sear the sliced onions. 3 min

    A very hot pan caramelizes the onions quickly while keeping some crunch.

  5. Add the marinated meat and stir fry over high heat until the sauce thickens, then sprinkle with sesame seeds and serve over the rice. 10 min

    Don't cover the pan, the sauce needs to reduce and coat the meat, not simmer in its own liquid.

Our tips to get it right

  • Use a wide pan and don't overcrowd it, otherwise the meat releases water instead of searing and the sauce won't thicken properly.
  • Cut the pork slices to an even thickness so they cook at the same rate and stay tender.
  • Taste the marinade before adding the meat, you can adjust the gochujang to get the heat level you want.

The variations

  • Swap the pork shoulder for sliced chicken, it will cook a bit faster.
  • For a vegetarian version, use firm tofu cut into thick slices, marinated the same way and seared gently so it doesn't fall apart.
  • For kids, cut the gochujang in half and add a bit more sugar for a milder, sweeter sauce.

What to serve it with

  • Kimchi or pickled vegetables
  • Korean style cucumber salad
  • Light miso broth as a starter

Storage

Jeyuk bokkeum keeps for 2 to 3 days in the fridge in a sealed container. It freezes well, without the rice, for up to 2 months. Reheat it in a pan over medium heat so the sauce comes back together without drying out the meat.

Questions about this dish

Can I use something other than gochujang?

If you don't have any, mix miso paste with a bit of hot sauce and sugar for a similar flavor. It won't taste quite the same but it keeps the sweet and spicy character of the dish.

Do I really need pear in the marinade?

It's not required but it genuinely tenderizes the meat thanks to its natural enzymes. Grated apple works just as well if you don't have pear on hand.

Can I marinate the meat ahead of time?

Yes, you can marinate it in the morning for dinner, or even the night before. The longer it sits, the more tender and flavorful it becomes.

What cut of pork can I use instead of shoulder?

Pork butt or tenderloin also work, as long as you slice them very thin. Pork shoulder is still best since it stays juicy even over high heat.

How long does it take to make a jeyuk bokkeum with rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a jeyuk bokkeum with rice?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a jeyuk bokkeum with rice cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten, sesame. Always check the labels of the products you buy.

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