Modu Recipes

Striker Chef's Minari Jeyuk Bokkeum

A highly cost-effective spicy pork stir-fry made with a rich special sauce of bloomed gochugaru, fragrant minari and perilla leaves, and a kick from coriander flowers.

🙋 Recommended for

  • ⭐ Those who want a hearty and refined meat side dish for the whole family at low ingredient cost.
  • ⭐ Those who want to try a different kind of jeyuk bokkeum bursting with herbal aromas from minari, perilla leaves, and coriander.

Ingredients needed 🛒3 servings

  • pork shoulder (fatty part) 500g
  • onion 1
  • green onion 1
  • Cheongyang chili pepper 3
  • garlic 5 cloves
  • ginger 1 knob
  • perilla leaves 10 leaves
  • minari a handful
  • flat dangmyeon a handful
  • coriander flowers (or regular cilantro) a little
  • gochugaru 3 tbsp
  • soy sauce 3 tbsp
  • sugar 2 tbsp
  • MSG (Mi-won) 0.5 tsp
  • cooking sake 2 tbsp
  • corn syrup 1 tbsp
  • sesame oil 1 tbsp
  • cooking oil 2 tbsp
  • sesame seeds a little

Recipe 🍳

  1. In a bowl, combine gochugaru, soy sauce, sugar, MSG, cooking sake, and corn syrup as per measurements and mix well to make the seasoning paste. Let the gochugaru bloom in the liquid beforehand so it doesn't clump and gives good color when stir-fried.
  2. Cut the onion, green onion, and Cheongyang chili pepper into large pieces. Mince or crush the garlic cloves. Smash the ginger by hitting it hard with the back of a knife.
  3. Add the prepared seasoning paste, onion, green onion, Cheongyang chili pepper, garlic, and ginger to the pork shoulder and mix well so the seasonings are evenly coated on the surface.
  4. Roughly chop the perilla leaves into large pieces. Trim the tough base of the minari and cut the stems into long pieces. Pre-cook the flat dangmyeon in boiling water and drain.
  5. Heat a wok or deep pan with cooking oil over high heat until very hot.
  6. Add all the seasoned pork and vegetables to the hot pan and stir-fry quickly over high heat to prevent excess water from the vegetables.
  7. When the meat is almost cooked through, add half a tablespoon of sesame oil and the prepared perilla leaves and minari stems, and stir-fry briefly just until the fragrance is released.
  8. Turn off the heat completely, drizzle the remaining half tablespoon of sesame oil and mix. Serve generously on a plate. Garnish with the cooked flat dangmyeon, sesame seeds, and coriander flowers on top.
  1. Mix gochugaru, soy sauce, sugar, MSG, cooking sake, and corn syrup to make and bloom the seasoning paste.
  2. Add the seasoning paste and prepared vegetables (onion, green onion, chili, garlic, ginger) to the meat and toss.
  3. Heat a pan with oil and stir-fry the meat briskly over high heat until dry.
  4. At the end, add perilla leaves, minari, and sesame oil, stir-fry briefly, and serve with cooked dangmyeon and coriander flowers.

Cooking tips 💡

  • When buying pork front leg at the butcher, ask for a fatty cut suitable for roasting or stir-frying—it's the key to flavor.
  • Minari and perilla leaves should not be added at the beginning or they'll wilt and lose fragrance. Add them at the very end when the meat is fully cooked, then lightly wilt them in residual heat for a fragrant finish.

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