Modu Recipes

Solo Cooking God's Jeyuk Bokkeum Garu Dae-pa Jeyuk

A magical jeyuk bokkeum powder seasoning mixed in golden proportions, stored, and used to make fire-flavored shaved pork bulgogi in just 5 minutes.

🙋 Recommended for

  • ⭐ Those who love jeyuk bokkeum but find making the sauce from scratch each time cumbersome
  • ⭐ Those who want to cook a fire-flavored meat dish with minimal equipment and time, whether camping or in a studio apartment

Ingredients needed 🛒2 servings

  • 300g thinly sliced pork belly
  • 1/2 onion
  • 1 green onion
  • 5 perilla leaves
  • Some sesame seeds
  • [Jeyuk powder seasoning] 1 cup gochugaru
  • 1 cup sugar
  • 1 tbsp black pepper powder
  • 1/2 tbsp seasoned salt
  • 2 tbsp beef dasida
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp cornstarch

Recipe 🍳

  1. In an airtight container or a zipper bag, combine gochugaru, sugar, black pepper powder, seasoned salt, beef dasida, onion powder, garlic powder, and cornstarch according to the amounts, and shake well to make the jeyuk powder.
  2. Slice the onion into strips and chop the green onion into rounds to prepare the vegetables.
  3. Heat a pan, add the thinly sliced pork belly, and cook until golden brown and enough fat renders out.
  4. Once the meat is somewhat cooked, add the prepared onion and green onion and give it a quick toss.
  5. Add a generous 2~3 tbsp of the magical jeyuk powder seasoning.
  6. Over high heat, stir-fry quickly, melting the seasoning powder into the meat fat and vegetable moisture so it doesn’t clump.
  7. If you prefer a moist jeyuk bokkeum, add a very small amount of water and stir-fry together.
  8. Turn off the heat, tear in some perilla leaves for extra flavor, give a light toss, and finish with a sprinkle of sesame seeds.
  1. Mix the powdered ingredients in the amounts specified to make the magical jeyuk bokkeum powder seasoning.
  2. Stir-fry the thinly sliced pork belly in a pan to render fat, then add sliced onion and green onion.
  3. Add the jeyuk powder seasoning and stir-fry over high heat quickly, then finish with perilla leaves and sesame seeds.

Cooking tips 💡

  • If you stir-fry the powdered seasoning over high heat for too long, the gochugaru can burn, so work quickly once the meat fat is sufficient or reduce the heat to medium.
  • If using shoulder meat or pork neck instead of shaved pork belly, the meat is leaner, so drizzle some cooking oil in the pan before stir-frying to keep it tender.
  • Store the powder seasoning in an airtight container so you can whip up jeyuk bokkeum as conveniently as cooking instant noodles whenever you want.

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