Kim Si-hyun's Low-Sugar Pork Belly Jeyuk Bokkeum
Using allulose instead of sugar, this recipe features lean and savory pork belly seared over high heat to deliver a satisfying sweet-salty-spicy flavor that’s both delicious and healthy.
Ingredients needed 3 servings
Recipe
Cooking tips
- Always preheat the pan thoroughly when cooking jeyuk bokkeum to prevent the meat and vegetables from steaming and releasing excess liquid, which helps develop a better roasted flavor.
- Pork belly naturally contains quality fat, so avoid adding too much oil initially—letting the meat’s own fat render during cooking enhances the richness and savoriness.
- Adding a small amount of low-sugar oyster sauce to the seasoning paste compensates for reduced sugar while preserving the rich, umami depth and sticky mouthfeel characteristic of traditional jeyuk bokkeum.
Recommended for
- People who want to enjoy spicy and flavorful meat side dishes while managing their diet and blood sugar levels.
- Those who prefer a dry, high-heat seared jeyuk bokkeum with pronounced chewiness and robust flavor, rather than a saucy, watery version.
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