Cut green onion into large diagonal slices, slice onion into thick chunks about 1 cm wide, and cut chili peppers diagonally.
Mix gochugaru 3 tablespoons, gochujang 1 tablespoon, soy sauce 3 tablespoons, sugar 1.5 tablespoons, minced garlic 2 tablespoons, mirin 3 tablespoons, black pepper 1/2 teaspoon, and beef dashi 1/2 teaspoon to make the marinade.
Add 600g of pork for jeyuk bokkeum to the marinade and toss gently. Let it marinate for at least 30 minutes to allow the flavors to penetrate.
Heat a dry pan over high heat and add 2 tablespoons of vegetable oil. Sauté the green onion until it develops brown spots throughout, creating green onion oil.
Once the green onion aroma rises, add the marinated pork and sliced onion. Continue stir-frying over high heat without lowering the flame.
When the onion begins to wilt slightly and the pork is about 80–90% cooked, add the diagonally sliced chili peppers and continue stir-frying until the pork is fully cooked.
Just before turning off the heat, drizzle 1/2 tablespoon of sesame oil around the pan and mix evenly to enhance the nutty aroma.
Turn off the heat, sprinkle toasted sesame seeds generously, and serve in a bowl.
Prepare vegetables and make the marinade. Marinate the pork for 30 minutes.
Heat a pan over high heat, add oil, and sauté green onion to release its fragrance. Then add the marinated pork and onion, and stir-fry continuously over high heat.
When the pork is nearly done, add the chili peppers and finish cooking. Finish with sesame oil and toasted sesame seeds.
Cooking tips 💡
Marinating the pork beforehand prevents the seasoning from sitting on the surface and helps eliminate any gamey odor while tenderizing the meat.
Maintain high heat throughout the stir-frying process to prevent excessive moisture release from vegetables and preserve the savory sear.
For authentic umami depth, use a small amount of beef dashi; if unavailable, substitute with 1 tablespoon of oyster sauce.
Ttukdak Hyung's Jeyuk Bokkeum
Sizzling spicy gochujang sauce with pork shoulder, cabbage, and carrots—perfect as a side dish for rice.