Mains
Spicy Korean pork stir-fry
Jeyuk bokkeum is a Korean home-cooking favourite: thinly sliced pork stir-fried in a sweet, spicy gochujang sauce. It's quick, very tasty with rice and lettuce leaves, and a good way to use Cheongyang, Korea's go-to fresh hot chilli.
Cheongyang is usually picked green for cooking, when it has a sharp, clean heat. The red chillies are just as good and a little fruitier.
- Prep 15 min
- Cook 10 min
- Total 25 min
- Serves 4
Ingredients
- 600 g pork shoulder or belly, very thinly sliced
- 3 tbsp gochujang
- 1 tbsp gochugaru or chilli flakes
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp sesame oil
- 3 cloves garlic, grated
- 1 tsp grated ginger
- 1 onion, sliced
- 2 Cheongyang chillies, sliced
- 3 spring onions, cut into lengths
- 1 tbsp oil
- Sesame seeds, rice and lettuce leaves, to serve
Method
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Step 1
Marinate
Mix the gochujang, gochugaru, soy, sugar, sesame oil, garlic and ginger. Toss with the pork and leave for at least 15 minutes.
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Step 2
Fry
Heat the oil in a wok or large pan over a high heat. Add the pork and stir-fry for 4 to 5 minutes until browned and cooked through.
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Step 3
Add veg
Add the onion and chillies and cook for 2 minutes, then toss in the spring onions.
-
Step 4
Serve
Scatter with sesame seeds and serve with rice and lettuce leaves for wrapping.
Grow your own
The chillies in this recipe are easy to grow from seed in New Zealand.
