My late weekend was identical busy cooking up lots of dishes for my conserve ’ s birthday. We ended up celebrating it for 3 days from Saturday to Monday. Imagine how much cook I did ! ( We invited other people over for dinner of run besides ) .
I ’ ve been asking him for about a calendar month which restaurants he would like to go to, but he ’ second been saying ‘ I don ’ metric ton know. I haven ’ metric ton thought about it. ’ When I asked him again a few days before his birthday he told me, ‘ I don ’ deoxythymidine monophosphate take care eating Jeyuk ( korean hot pork barrel stir-fry ) and Buchimgae ( Korean pancakes ) at home ( *with a brash grin* ) ’.
I rolled my eyes. Jeyuk Bokkeum and Buchimgae is his front-runner food in the whole universe. I don ’ thyroxine know why he became then obsessional about these two korean dishes. I even bet that he will wake up in the middle of night if I say, ‘ lashkar-e-taiba ’ randomness have some Jeyuk now ’. ????
just want to note that my version of Jeyuk bokkeum contains lots of vegetables along with rice cakes. You can besides make a minimalistic version of this with onion and carrots as your merely vegetables. ( This could be spicier as there is less vegetable juice to dilute naturally )
anyhow, I hope you enjoy my recipe ! Just you know, it this tastes even better when you cook it in a cast-iron wok or outdoor BBQ grill !
P.S. besides, check out my blue pork bulgogi rice bowl recipe. It ’ second like to this dish but slenderly different. ????
Ingredients for Korean Spicy Pork, 4 to 5 servings
Meat
- 800g / 1.76 pounds Korean pork belly slices (Samgyeopsal), cut into bite size pieces
Korean Spicy Pork Marinades (mix these in a blender or food processor)
- 4 Tbsp gochujang (Korean chili paste)
- 2 1/2 Tbsp soy sauce
- 1 1/2 Tbsp sugar (I used raw sugar)
- 1 Tbsp minced ginger
- 1 Tbsp minced garlic
- 2 Tbsp rice wine
- 1 tsp gochugaru (Korean chili flakes)
- 60 g (2.1 ounces) red apple (Fuji, Royal Gala and Pink lady is suitable for this)
- 60 g (2.1 ounces) brown onion
- 4 sprinkles of ground black pepper
Vegetables & Others
- 10 perilla leaves, cut into strips
- 1/2 large onion (90 g / 3.2 ounces), thinly sliced
- 1 small carrots (100 g / 3.5 ounces), thinly sliced
- 1/6 small cabbage (180 g / 6.3 ounces), thinly sliced
- 12 Korean rice cakes (110 g / 3.9 ounces), separated (if they are stuck to each other) and soaked in warm water for 10 to 20 mins to soften
- Some cooking oil
*1 Tbsp = 15 milliliter, 1 cup = 250 milliliter
**If you want to learn more about korean ingredients, check this 30 essential korean cook ingredients list !
How to Make Jeyuk Bokkeum (Korean Spicy Pork Stir Fry)
1. Put the meat in a big bowl and add the marinades. Mix them well. Marinate the kernel for at least 30 mins. ( I marinated my kernel overnight to deepen the spirit and tenderness. Refrigerate until needed. )
2. Separate the rice cakes ( if they are stuck to each other ). If they were kept in the electric refrigerator, soak them in warm/hot water system for 10 to 20 mins to soften .
3. Heat the wok on high gear heat and add some petroleum. Add all the cook ingredients together and stir them occasionally. Reduce the heat to medium half manner through .
4. Once all ingredients are cooked serve them with some steamed rice.
4. once all ingredients are cooked serve them with some steam rice. 
Jeyuk Bokkeum (Korean Spicy Pork Stir-Fry)
Korean spicy pork stir fry recipe
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Prep Time:
55
minutes
Cook Time:
10
minutes
Total Time:
1
hour
5
minutes
Servings:
4
to 5
Calories:
941
kcal
Ingredients
Meat
-
▢
800 gravitational constant korean pork belly slices Samgyeopsal
Korean Spicy Pork Marinades (mix these in a blender or food processor)
-
▢
4 Tbsp gochujang ( korean chili paste )
-
▢
2 1/2 Tbsp soy sauce
-
▢
1 1/2 Tbsp sugar , I used raw carbohydrate
-
▢
1 Tbsp minced ginger
-
▢
1 Tbsp minced garlic
-
▢
2 Tbsp rice wine
-
▢
1 tsp gochugaru ( korean chili flakes )
-
▢
60 g loss apple ( 2.1 ounces ), Fuji, Royal Gala and Pink dame is desirable for this
-
▢
60 g brown onion ( 2.1 ounces )
-
▢
4 sprinkles anchor black pepper
Vegetables and Others
-
▢
10
leaves perilla leaves, cut into strips
-
▢
90 thousand onion ( 3.2 ounces ), thinly sliced
-
▢
100 guanine carrots ( 3.5 ounces ), thinly sliced
-
▢
180 gigabyte boodle ( 6.3 ounces ), thinly sliced
-
▢
110 thousand Korean rice cakes ( 3.9 ounces ), separated ( if they are stuck to each early ) and soaked in warm water for 10 to 20 mins to soften
-
▢
Some cook vegetable oil
Instructions
-
Put the meat in a big bowl and add the marinades. Mix them well. Marinate the meat for at least 30 mins. (I marinated my meat overnight to deepen the flavour and tenderness. Refrigerate until needed.)
-
Separate the rice cakes (if they are stuck to each other). If they were kept in the fridge, soak them in warm/hot water for 10 to 20 mins to soften.
-
Heat the wok on high heat and add some oil. Add all the prepared ingredients together and stir them occasionally. Reduce the heat to medium half way through.
-
Once all ingredients are cooked serve them with some steamed rice.
Nutrition Info (per serving)
Calories:
941
kcal
|
Carbohydrates:
25
g
|
Protein:
17
g
|
Fat:
85
g
|
Saturated Fat:
30
g
|
Cholesterol:
115
mg
|
Sodium:
604
mg
|
Potassium:
565
mg
|
Fiber:
2
g
|
Sugar:
10
g
|
Vitamin A:
3540
IU
|
Vitamin C:
20.3
mg
|
Calcium:
45
mg
|
Iron:
1.6
mg
The nutriment information shown is an calculate provided by an on-line nutrition calculator. It should not be considered a alternate for a professional dietician ’ second advice .
Tried this recipe ? I love hearing how you went with my recipes ! pace this recipe with a comment below and tag me on Instagram @ MyKoreanKitchen
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