Main ingredients 🥩
pork bellyoniongreen onionshiitake mushroomgreen chili pepperdoubanjianggochujangred pepper powderoyster sauceminced garlic
Yeo Kyung-rae's Doubanjiang Jeyuk Bokkeum
A special jeyuk bokkeum that adds Chinese doubanjiang to traditional Korean jeyuk bokkeum for a rich umami and spicy kick
🙋 Recommended for
- ⭐ Those seeking a new umami-rich flavor instead of everyday jeyuk bokkeum
- ⭐ People looking for spicy, savory side dishes or snacks to enjoy with rice
Ingredients needed 🛒2 servings
- pork belly 300g
- onion 1/2
- green onion 1/2
- shiitake mushroom 1~2
- green chili pepper 1
- doubanjiang 1 tablespoon
- gochujang 1 tablespoon
- red pepper powder 2 tablespoons
- oyster sauce 1 tablespoon
- sugar 1 tablespoon
- minced garlic 1 tablespoon
- water a little
Recipe 🍳
- Slice the onion and shiitake mushrooms into thin pieces, and cut the green onion and green chili pepper into bite-sized pieces suitable for stir-frying.
- In a bowl, mix doubanjiang, 1 tablespoon gochujang, 2 tablespoons red pepper powder, oyster sauce, sugar, and minced garlic to make the marinade.
- Add the pork belly and prepared vegetables to the marinade and toss gently to coat. Let it marinate.
- Heat a pan over high heat, then add the marinated meat and vegetables. Stir-fry quickly over high heat.
- When the pork is fully cooked and the sauce glistens evenly, transfer to a serving plate to finish.
- Cut vegetables into bite-sized pieces.
- Mix doubanjiang, gochujang, red pepper powder, oyster sauce, sugar, and garlic to make the sauce.
- Toss the meat and vegetables with the sauce and let them marinate briefly.
- Stir-fry quickly in a hot pan over high heat until done.
Cooking tips 💡
- Use more red pepper powder than gochujang to achieve a clean, sharp spiciness without heaviness.
- Adjust the amount of doubanjiang according to taste, as it can be quite salty and spicy.
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