German Version

Jeyuk Bokkeum Recipe Spicy Fried Pork

5 / 5 total 3 ratings

Copyright: RyuKoch

Serving(s): 1

Ingredients

Chilli Pepper * 2 Piece
Spring Onion 1 Piece
Ganjang (korean soy sauce) * 2 Tbsp
Gochugaru (Korean Chillipowder) * 2 Tbsp
Gochujang (Korean Chillipaste) * 2 Tbsp
Honey * 2 Tbsp
Garlic Clove 3 Piece
Carrot 0.5 Piece
Pepper * 1 Tsp
Pork cutlet 300 gr
Sesame Seed * 1 Pinch
Water 100 ml
Sugar 1 Tbsp
Onion 1 Piece

Equipment

Pan * 1 Stück
Sharp Knife * 1 Stück
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Recipe Information

Vegetarian: no
Vegan: no
Lactose: no
Gluten: yes
Calories: ~ 600
Difficulty: 1/3
Country: koreanisch
Category: Hauptgericht
Preparation: 5 Min.
Cooking Time 10 Min.
Total Time 15 Min.
Pronunciation
no responsibility can be taken for this information

This dish, also called Dweji Bulgogi, is similar to Bulgogi (spicy fire meat from Korea) and belongs to the fiery roasted meat dishes. Pork is used instead of beef. I recommend you to choose pork neck, because this is not so greasy and can be roasted well. In addition, the recipe of the sauce is designed for pork neck. Korean cuisine is particularly varied and such a recipe is not eaten individually.

I have not marinated the meat in this preparation, unlike the original method. For an even better taste, marinate the meat before use. 

See also our short preparation video for the recipe.

Marinate the meat

A special highlight is the preparation on a grill. With the original recipe the meat is marinated before and put aside in the sauce. That's why Jeyuk Bokkeum is also perfect for grilling, which also gives it a smoky extra flavour.

 

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Gochugaru

Gochugaru*
Wakame

Wakame*
Shimaya Dashi

Shimaya Dashi*
Gochugaru

Gochugaru*
Wakame

Wakame*
Shimaya Dashi

Shimaya Dashi*
*Affiliate Link: If you buy this linked product, we will receive a small provision. There are no additional costs for you and you support our blog. We are very thanksful and we wish you a nice time with cooking and eating (^_^)

Preparation

  1. Chop the pork/ if possible the pork neck into long but thin chunks.

  2. Stir the sauce. Mix the soy sauce, Gochugaru, Gochujang, pepper, rice syrup (or honey) and the sugar (better Maesilcheon = plum syrup) in a bowl. (Original way: Marinate the meat now with this sauce for approx. 1 hour. You can also marinate it overnight.)

  3. Finely chop the onions and spring onions.

  4. Start frying the meat in a bit of oil. Immediately add the chopped onions.

  5. After about 1-2 minutes add the prepared sauce. (This step is not necessary if you have marinated the meat). Stir briefly and add the water. Cook the dish for 3 more minutes.

  6. The frying time depends on the meat chunks. Once the meat is almost cooked, add the spring onions.

  7. Fry for another minute and put the meat onto a plate. Drizzle with sesame seeds and serve on either rice, egg or other side dishes such as kimchi.

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