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Spicy Korean Stir-Fried Pork Belly (Jeyuk Bokkeum)
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Spicy Korean Stir-Fried Pork Belly (Jeyuk Bokkeum)

30 minServes 3Nutri-Score C€€
from @misojenkitchen16 imports0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • pork belly (cleaned, patted dry, cut into bite-sized pieces)Meat450 g
  • gochujangPantry60 g
  • soy saucePantry22 ml
  • oligo syrupPantry15 ml
  • cooking wine (plus extra for cleaning the pork)Pantry15 ml
  • gochugaruSpices12 g
  • black pepper (ground)Spices1 g
  • sesame oilPantry15 ml
  • garlic (minced)Produce6 pieces
  • ginger (minced (1 tsp))Produce1 piece
  • onion (medium, sliced)Produce1 piece
  • green onion (sliced)Produce4 pieces
  • sesame seeds (for garnish)Nuts & seeds5 g
  • mozzarella cheese (shredded, optional)Dairy100 g

per serving

Nutrition

658kcal

Carbs
15 g
Proteins
18 g
Fat
58 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • kitchen torch

step by step

Method

  1. Clean and cut the pork belly

    • Clean the pork belly with cooking wine to remove impurities.
    • Rinse thoroughly with water and pat dry with paper towels.
    • Cut the pork belly into bite-sized pieces.
    Step 1

  2. Prepare the vegetables

    • Slice the onion and green onions.
    • Mince the garlic and ginger.
    Step 2

  3. Stir-fry the pork with the sauce

    • In a large skillet, add the pork belly with the gochujang, soy sauce, oligo syrup, cooking wine, gochugaru, black pepper and sesame oil.
    • Stir-fry for 3 to 4 minutes.
    Step 3

  4. Add the vegetables and finish cooking

    • Add the minced garlic, minced ginger, sliced green onions and onion.
    • Stir-fry until the pork is cooked through.
    Step 4

  5. Optional cheese topping

    • Torch the cheese until melted, or reduce the heat to low and sprinkle the shredded mozzarella evenly over the pork.
    • Cover the pan with a lid and let the cheese melt until gooey.
    Step 5

  6. Garnish and serve

    • Transfer the stir-fried pork to a serving plate.
    • Garnish with sesame seeds and green onions.
    • Serve hot with steamed rice and Korean side dishes such as kimchi, pickled radish or cucumber salad.
    Step 6
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