Kim Dae-seok's Jeyuk Bokkeum

• pork shoulder 300g
• onion 1/2
• green onion 1/2
• green chili pepper 1
• raw sugar two pinches
• mirin 1 tablespoon
• red pepper powder 2 tablespoons
• minced garlic 1 tablespoon
• doenjang 1/2 tablespoon
• light soy sauce 1 tablespoon
• salt two pinches
• joseong salyeot 1 tablespoon
• gochujang generous 1 tablespoon
• sesame oil 1/2 tablespoon
• water 1 tablespoon
• toasted sesame seeds a little

Recipe 🍳

Cooking tips 💡

• If you marinate the pork in sauce before cooking, the sauce tends to burn easily; always fry the pork first until golden brown before adding the sauce to avoid failure.
• The small amount of doenjang in the sauce effectively removes the pork’s gaminess and creates a rich, clinging umami flavor.
• If the sauce becomes too thick during cooking, add 1–2 tablespoons of water to maintain a moist texture.

Recommended for 🙋

• ⭐Those who have repeatedly failed at making jeyuk bokkeum due to burnt seasonings.
• ⭐People seeking a savory, mouth-watering jeyuk bokkeum with the authentic taste of Gisaikdang-style.
• ⭐Those wanting to enjoy restaurant-quality meat dishes using minimal ingredients.