Modu Recipes

Ttukdak Hyung's Fire-Flavor Charcoal-Grilled Jeyuk Bokkeum

Smoke pork belly using cooking foil and green tea bags to infuse charcoal-grilled aroma, then stir-fry with vegetables and a special sauce, charring everything with a torch for intense fire flavor.

🙋 Recommended for

  • ⭐ Those who want to enjoy the intense fire-grilled flavor of a diner or charcoal barbecue specialty shop at home
  • ⭐ Those bored with ordinary jeyuk bokkeum seasoning and looking to try a dish with distinct aroma and impact
  • ⭐ Cooking enthusiasts who enjoy using a gas torch and pan-handling to play with fire (and create spectacular flame-grilled dishes)

Ingredients needed 🛒2 servings

  • thinly sliced pork belly, as needed
  • 2 green tea bags
  • some cooking foil
  • 2 tablespoons each of all the sauce ingredients for all-purpose jeyuk bokkeum sauce (golden ratio), mixed evenly
  • a handful of cabbage, cut into bite-sized pieces
  • 1/2 onion, julienned
  • 1/2 green onion, diagonally sliced
  • some sesame seeds

Recipe 🍳

  1. Line the bottom of a pot with a large piece of cooking foil, then tear open 2 green tea bags and spread the tea leaves evenly over the foil.
  2. Place a steamer rack over the tea leaves and arrange the pork belly slices on the rack without overlapping.
  3. Cover the pot with a lid and heat over high heat. Let the green tea leaves smolder, producing smoke that gently infuses the meat with a charcoal-grilled aroma.
  4. Remove the smoked pork belly and place it in a frying pan. Add the prepared jeyuk seasoning sauce (mix all sauce ingredients in equal 2-tablespoon portions) and stir-fry, being careful not to burn.
  5. When the meat is half-cooked and the sauce has coated it well, add the prepared cabbage, onion, and green onion all at once.
  6. As you stir-fry, turn on a portable gas torch and directly torch the surfaces of the meat and vegetables from above, giving them a strong char.
  7. Stir-fry quickly and vigorously over high heat until the vegetables are wilted and their surfaces are slightly charred, and the fire flavor has permeated the dish.
  8. Turn off the heat, heap the finished jeyuk bokkeum onto a plate, and sprinkle sesame seeds on top.
  1. In a pot, line with foil and spread green tea leaves. Place pork belly on a rack, cover, and smoke to infuse charcoal-grilled aroma.
  2. In a pan, stir-fry the smoked meat with the sauce. When the meat is cooked, add cabbage, onion, and green onion.
  3. Use a torch to lightly char the vegetables and meat surfaces while stir-frying over high heat. Finish with sesame seeds.

Cooking tips 💡

  • When smoking with tea bags in a pot, ensure the lid is tightly sealed and ventilate the kitchen well to prevent the smoke alarm from going off, as smoke may leak.
  • The sauce is based on gochujang, gochugaru, soy sauce, sugar, and garlic, but the key to Ttukdak Hyung's intuitive flavor is using equal amounts (2 tablespoons each) of sweet and salty components to balance.
  • When torching, continuously shake the pan so that the fire flavor is evenly distributed across all vegetables, not just one spot, giving the dish a grilled skewer taste from a street stall.

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pork bellygreen tea bagsjeyuk seasoning saucecabbageoniongreen onionsesame seeds
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