Best 2 Jeyuk Bokkeum Spicy Pork Bulgogi With Pears Recipes

Jeyuk Bokkeum, also known as Spicy Pork Bulgogi with Pears, is a delectable Korean dish that tantalizes the taste buds with its sweet, savory, and spicy flavors. This dish is a delightful combination of tender pork, crisp vegetables, and juicy pears, all coated in a luscious sauce made from gochujang (Korean chili paste), soy sauce, and other seasonings. The pork is marinated in a mixture of gochujang, soy sauce, garlic, and ginger, then stir-fried until caramelized and slightly charred. The addition of pears provides a refreshing sweetness that balances the heat of the gochujang, while the vegetables add a crunchy texture and extra flavor. Jeyuk Bokkeum is typically served with rice, but it can also be enjoyed as a main course or as part of a larger Korean meal. This article provides detailed recipes for both Jeyuk Bokkeum and a refreshing Cucumber Salad, making it a complete meal that is sure to impress. So, gather your ingredients and let's embark on a culinary journey to create this mouthwatering Korean dish.

Let's cook with our recipes!

JEYUK BOKKEUM (OR SPICY PORK BULGOGI)

Jeyuk Bokkeum (or Spicy Pork Bulgogi) image

Spicy Korean pork bulgogi marinated in a gochujang based sauce with lots of fresh garlic and ginger!

Provided by Hyosun

Categories Main Course

Time 15m

Number Of Ingredients 13

Ingredients

2 pounds thinly sliced pork shoulder or butt (or a combination of pork shoulder or butt and pork belly)
1/2 medium onion, sliced
3 scallions, cut into 2-inch pieces
6 tablespoons gochujang
1 or 2 tablespoons gochugaru
3 tablespoons soy sauce
3 tablespoons rice wine (or mirin)
2 tablespoons sugar (or brown sugar)
1 tablespoon honey (or more sugar)
2 tablespoons sesame oil
2 tablespoons minced garlic
1 tablespoon grated ginger
1/2 small apple grated, 3 - 4 tablespoons (or 2 T plum syrup, maesilcheong)

Steps:

Thinly slice the meat, if not pre-sliced.
Mix all marinade ingredients well in a large bowl. Add the meat and toss everything well to evenly coat the meat with the marinade. Add the onion and scallions and toss again. Let it sit for about 30 minutes.
Grill or pan fry in a skillet (in 2 batches) over medium high heat until slightly caramelized. Adjust the heat as necessary.

SPICY KOREAN PORK BELLY (JEYUK BOKKEUM)

Spicy Korean Pork Belly (Jeyuk Bokkeum) image

Delicious Korean BBQ doesn't require a grill or tons of fuss! Hooni Kim will teach you how to get the right mix of spicy and sweet for this authentic pork stir-fry before caramelizing the meat to perfection, right on the stovetop.

Provided by Hooni Kim

Categories main-dish

Time 8h30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 pounds pork belly
5 cloves garlic
4 tablespoons sugar
2 tablespoons toasted sesame oil
4 tablespoons soy sauce
3 tablespoons sake, or any good white wine
2 tablespoons mirin
1 cup gochujang, Korean fermented red chile paste, available at Asian specialty stores or online
1 large onion
3 scallions
2 tablespoons vegetable oil, divided
Steamed white rice, for serving

Steps:

Marinade: The day before cooking, slice pork belly into bite-size pieces: 2-inch squares, ¼-inch thin. (Note: Cut the pieces thinner than shown in the video.) Set aside. Smash and peel the garlic, then finely chop. Use the flat part of your knife to press down on the garlic to further break it down, then continue to mince. Place in a mixing bowl along with the pork, sugar, sesame oil, soy sauce, sake, mirin, and gochujang. Mix the ingredients together and set aside.
Peel and trim the onion, then slice in half. Cut each half into thin half-moon slices. Place the sliced onions on top of the pork mixture, but do not mix. Cover the bowl with plastic and marinate overnight in the refrigerator.
Garnish: Prior to cooking, trim and discard scallion roots. Fill a bowl with water. Line up scallions in a flat, even layer and use a sharp knife to cut them thinly, employing a slicing motion, not a chopping motion. (Slicing with minimal pressure will keep the scallions bright and vibrant.) Place sliced scallions in water and move around to remove impurities. Drain in a colander, then wrap in a clean towel and squeeze out remaining liquid. Spread scallions on a paper towel-lined plate to further dry while cooking the pork.
Pork: Remove marinated pork from refrigerator and mix in the onions. Heat a nonstick skillet over medium-high heat, 1 minute. Add ½ tablespoon oil and continue heating, 30 seconds. Add some of the pork and onion mixture in an even layer, making sure not to overcrowd the pan. Lower heat to medium and let the pork cook undisturbed until caramelized on one side, shaking the pan occasionally, 4-5 minutes. Flip meat over and cook the other side, 3-4 more minutes. Remove to a plate and repeat with remaining pork in batches. Garnish with scallions and serve with white rice.

Tips:

To save time, use pre-sliced pork. Look for it in the Asian section of your grocery store.
Don't be afraid to adjust the amount of gochujang (Korean chili paste) to your taste. If you like it spicy, add more. If you prefer a milder dish, use less.
If you don't have pears, you can use apples or peaches instead.
Serve jeyuk bokkeum over rice or noodles, and garnish with green onions and sesame seeds.

Conclusion:

Jeyuk bokkeum is a delicious and easy-to-make Korean dish that is perfect for a weeknight meal. It is made with pork, pears, and a variety of seasonings, and can be served over rice or noodles. With just a few simple ingredients, you can create a flavorful and satisfying meal that the whole family will enjoy.