Main ingredients 🥩
porkshepherd's purseonionscallionsoy saucegochujangmirincorn syrupgochugarugarlicbeef dasidaMSGginger syrup
Okjubu's Naengi Jeyuk Bokkeum
A rich and flavorful stir-fried pork dish with a generous topping of fragrant spring shepherd's purse, pan-fried until dry and deeply seasoned.
🙋 Recommended for
- ⭐ Those who want a special meat dish with spring aromas instead of the usual jeyuk bokkeum.
- ⭐ Those who prefer a dry, richly coated jeyuk bokkeum where the seasoning sticks firmly to the meat rather than pooling.
Ingredients needed 🛒3 servings
- pork shoulder or leg 600g
- shepherd's purse a handful
- onion 1/2
- scallion 1/2 stalk
- soy sauce 4 tbsp
- gochujang 1 tbsp
- mirin 3 tbsp
- corn syrup 2 tbsp
- gochugaru 3 tbsp (1 for marinade, 2 for finish)
- sugar 2 tbsp
- minced garlic 1 tbsp
- beef dasida 0.5 tbsp
- MSG a pinch
- ginger syrup (or ginger juice) a pinch (optional)
- water a little
Recipe 🍳
- Mix 4 tbsp soy sauce, 1 tbsp gochujang, 3 tbsp mirin, 2 tbsp corn syrup, 1 tbsp gochugaru, 2 tbsp sugar, 1 tbsp minced garlic, 0.5 tbsp beef dasida, a pinch of MSG, and a pinch of ginger syrup to make the seasoning sauce.
- In a pan, combine the pork and the prepared seasoning sauce, toss to coat, then turn on the heat.
- Since the gochujang-based seasoning can burn easily, add a small amount of water along with sliced onion and stir-fry. The moisture from the onion helps soften the meat.
- When the pork is cooked through with no pink remaining, add the cleaned shepherd's purse all at once and lightly toss to infuse its fragrance.
- Add chopped scallion and sprinkle an additional 2 tbsp of gochugaru evenly over the meat for a spicy kick and a drier texture.
- Once the liquid has evaporated and the seasoning clings thickly and sticky to the meat, turn off the heat and serve.
- Combine soy sauce, gochujang, mirin, corn syrup, gochugaru, sugar, garlic, and seasonings to create the seasoning sauce.
- In a pan, stir-fry the seasoned pork with sliced onion and a little water to prevent burning.
- When the pork is cooked, add the cleaned shepherd's purse for its aromatic flavor.
- Top with scallion and the remaining 2 tbsp of gochugaru, then simmer until the moisture evaporates and the dish becomes dry and sticky.
Cooking tips 💡
- Okjubu's tip: Adding a little water at the start prevents the gochujang-based seasoning from sticking or burning on the pan bottom.
- The additional 2 tbsp of gochugaru at the end absorbs moisture from the meat and vegetables, helping the seasoning cling tightly without running off.
- Adding a small amount of ginger syrup or ginger juice effectively removes any pork odor and enhances the overall flavor.
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