Jeyuk Bokkeum (Porc Épicé Coréen)
Photo : Junel Mujar / Unsplash
Fines tranches d'épaule de porc marinées au gochujang, ail et gingembre, sautées avec oignon, carotte et oignon nouveau, servies avec riz et feuilles de laitue.
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Make the marinade
In a bowl, mix the gochujang, gochugaru, soy sauce, sugar, honey, mirin, garlic, ginger and sesame oil into a thick, even paste.
- 3 tbsp gochujang
- 1–2 tbsp gochugaru
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp honey
- 1 tbsp mirin
- 4 garlic
- 1 tbsp ginger
- 1 tbsp sesame oil
✅ C'est prêt quand : paste is smooth and thick with no dry lumps
Marinate the pork
Add the pork to the paste and massage it into every slice with your hands. Cover and leave for at least 20 minutes at room temperature, or overnight in the fridge for deeper flavor.
- 600g pork
- all of it the marinade from step 1
✅ C'est prêt quand : pork slices are evenly coated and slightly softened
Brown the pork
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Add the vegetables
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Finish
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Serve
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Make the marinade
In a bowl, mix the gochujang, gochugaru, soy sauce, sugar, honey, mirin, garlic, ginger and sesame oil into a thick, even paste.
- 3 tbsp gochujang
- 1–2 tbsp gochugaru
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp honey
- 1 tbsp mirin
- 4 garlic
- 1 tbsp ginger
- 1 tbsp sesame oil
✅ C'est prêt quand : paste is smooth and thick with no dry lumps
Marinate the pork
Add the pork to the paste and massage it into every slice with your hands. Cover and leave for at least 20 minutes at room temperature, or overnight in the fridge for deeper flavor.
- 600g pork
- all of it the marinade from step 1
✅ C'est prêt quand : pork slices are evenly coated and slightly softened
Brown the pork
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Add the vegetables
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Finish
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Serve
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The Story Behind the Dish
Chillies only reached Korea around the late 16th century, but they transformed the cuisine: fermented with soybeans and rice they became gochujang, the sweet, savoury, spicy paste at the heart of many Korean dishes.
Jeyuk bokkeum — 'stir-fried pork' — is one of the most popular everyday dishes in South Korea, a fixture of home kitchens, office canteens and the lunch trays of baekban (set-meal) restaurants.
⭐ Why It's Famous
It's fast, bold and endlessly satisfying, and wrapping it in lettuce as ssam is one of the great pleasures of Korean food.
💡 Fun Fact
Korea is said to have one of the highest per-person consumptions of chilli in the world — and gochujang is the reason it appears in so many dishes.
South Korea
37.57°N, 126.98°E
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