Jung Ho-young's Simple Jeyuk Bokkeum
A foolproof, high-value jeyuk bokkeum made by mixing gochugaru, yori-dang, maetul, ganjang, and gochujang in a perfect 1:1:1:1:1 ratio
Ingredients needed 2 servings
Recipe
Cooking tips
- Avoid adding each seasoning one by one during cooking, as this increases the risk of burning due to timing errors—always prepare the seasoning blend in advance.
- Adding cabbage later in the process allows its natural moisture to seep out, preventing burning without needing extra water.
- If sensitive to the pork shoulder’s natural aroma, add a generous pinch of black pepper toward the end to effectively neutralize any off-flavors.
Recommended for
- Beginners who struggle with measuring seasoning ratios and fear getting jeyuk bokkeum flavor wrong.
- Those looking to make a hearty, budget-friendly main side dish using affordable and satisfying pork shoulder.
- People craving a savory-sweet-spicy sauce that pairs perfectly with steamed rice, ideal for mixing into bowls or serving as a drink companion.
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