This Man's Cook's Fresh Kimchi Jeyuk Bokkeum

• pork belly (for jeyuk) 600g
• fresh kimchi (or old kimchi) 200g
• onion 1/2
• green onion 1 bunch (about fist-sized amount)
• green chili pepper 2
• soy sauce 3 tablespoons
• sugar 1.5 tablespoons
• gochugaru 3.5 tablespoons (including 1/2 teaspoon for marinating)
• gochujang 4 tablespoons
• corn syrup 2 tablespoons
• minced garlic 2 tablespoons
• mirin 5 tablespoons
• perilla oil 1 tablespoon
• toasted sesame seeds to taste

Recipe 🍳

Cooking tips 💡

• Rinsing fresh kimchi removes its characteristic bitterness and strong aroma, leaving behind a crisp texture and clean, savory flavor that enhances the dish.
• Allowing the gochugaru in the sauce to bloom for 10 minutes ensures the seasoning blends smoothly with the meat without separating.
• Avoid overcooking the final vegetables—adding them last and stir-frying quickly prevents excess moisture from forming and preserves the crispness of the onions.

Recommended for 🙋

• ⭐Those who want to add a crisp, refreshing kimchi texture to their meat dishes.
• ⭐People seeking a reliable, crowd-pleasing version of classic jeyuk bokkeum every time.