Main ingredients 🥩
pork bellyonioncarrotgreen oniongreen chili peppergarlicred pepper powdergochujangsoy saucecorn syrupsesame oil
Imokase's Jeyuk Bokkeum
Imokase's signature jeyuk bokkeum that achieves tender, spicy-sweet flavor without marinating—just add meat and seasoning before turning on the heat.
🙋 Recommended for
- ⭐ Those who want to make a delicious meat side dish in just 15 minutes without the hassle of pre-marinating.
- ⭐ People looking for a low-risk, popular, reliable recipe similar to restaurant-style or Imokase-style jeyuk bokkeum.
Ingredients needed 🛒3 servings
- pork shoulder (whole cut) about 400~500g
- onion 1/2 medium
- carrot a little
- green onion 1 stalk
- green chili pepper 3 pieces
- vegetable oil 1~2 tablespoons
- minced garlic 1 tablespoon
- seasoning (monosodium glutamate) 0.5 teaspoon
- red pepper powder 3 tablespoons
- sugar 1 tablespoon
- gochujang 1 tablespoon
- soy sauce 1 tablespoon
- corn syrup 1 tablespoon
- sesame oil 1 tablespoon
- toasted sesame seeds a little
Recipe 🍳
- Cut onion, carrot, green onion, and green chili pepper into bite-sized pieces.
- Slice pork shoulder into bite-sized chunks.
- Before turning on the heat, place the prepared pork in a cold pan and add a small amount of vegetable oil.
- Turn on the heat and immediately add minced garlic 1 tablespoon, a pinch of seasoning, and red pepper powder 3 tablespoons. Begin stir-frying, flipping the pork as you go.
- Add sugar 1 tablespoon, gochujang 1 tablespoon, soy sauce 1 tablespoon, and corn syrup 1 tablespoon in order, stirring to ensure the pork is well coated with seasoning.
- When the pork starts releasing oil and is about halfway cooked, add all the prepped vegetables at once and stir-fry quickly over high heat.
- Turn off the heat when the vegetables are slightly wilted and the pork is fully cooked.
- Finish by drizzling sesame oil 1 tablespoon and sprinkling toasted sesame seeds, then mix well.
- Cut vegetables and pork into bite-sized pieces.
- Before turning on the heat, place pork and vegetable oil in the pan, then turn on the heat.
- Add garlic, red pepper powder, gochujang, soy sauce, sugar, and corn syrup, and stir-fry the pork first.
- When the pork is about halfway cooked, add all the prepped vegetables and stir-fry over high heat.
- Turn off the heat and finish by adding sesame oil and toasted sesame seeds.
Cooking tips 💡
- Adding pork to a hot pan causes it to stick easily to the bottom. Imokase’s secret trick is to put the pork and oil in the cold pan first, then turn on the heat.
- Using pork shoulder (front leg) instead of belly results in just the right amount of fat—less greasy even after cooling, with a rich, savory flavor preserved.
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