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Jeyuk Bokkeum with Ssam
40 minServes 4Nutri-Score C€€
C
40 min
40 minJeyuk Bokkeum with Ssam
what you need
Ingredients
pork shoulder (thinly sliced)Meat600 g
gochujang (tablespoons)Pantry3 pieces
gochugaru (tablespoons)Spices2 pieces
soy saucePantry45 ml- brown sugar (tablespoons)Pantry2 pieces
- rice syrup (tablespoon)Pantry1 piece
garlic (minced)Produce5 pieces
ginger (grated)Produce1 piece
onion (sliced)Produce1 piece
green onion (cut into batons)Produce3 pieces
carrot (thinly sliced)Produce1 piece- sesame oilPantry15 ml
sesame seeds (toasted)Nuts & seeds10 g- lettuce (leaves separated, for ssam)Produce1 piece
- perilla leaves (for ssam)Produce10 pieces
cooked rice (for serving)Grains400 g- ssamjang (tablespoons, for dipping)Pantry3 pieces
per serving
Nutrition
463kcal
- Carbs
- 33 g
- Proteins
- 33 g
- Fat
- 23 g
what you’ll use
Tools
Mixing bowl
Frying pan
Stovetop
step by step
Method
- Step 1
Make the marinade
- Combine the gochujang, gochugaru, soy sauce, brown sugar, rice syrup, garlic, ginger and sesame oil in a bowl.
- Stir into a smooth, glossy sauce.
- Step 2
Marinate the pork
- Add the sliced pork to the marinade and mix so every piece is coated.
- Add the onion, carrot and green onion.
- Cover and rest in the fridge.
- Step 3
Sear the pork
- Heat the pan over medium-high heat.
- Add the pork with its marinade and spread it in a single layer.
- Sear without stirring until the edges start to caramelize.
- Step 4
Finish the bokkeum
- Stir-fry until the pork is cooked through and the sauce thickens and glazes the meat.
- Sprinkle with toasted sesame seeds.
- Step 5
Serve with ssam
- Set out the lettuce leaves, perilla leaves, cooked rice and ssamjang.
- Spoon the pork into a lettuce leaf with rice, perilla and a dab of ssamjang, then wrap and eat.
most cooked first