Jeyuk Bokkeum
Tender stir-fried pork belly with a sweet-savory-spicy glaze, caramelized on the edges. A weeknight Korean favorite that comes together in one skillet.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 38g
Ingredients
- ¾ lb pork belly or shoulder, thinly sliced
- 3 tbsp soy sauce
- 1.5 tbsp sugar
- 1 tbsp gochugaru (Korean red chili flakes)
- 3 cloves garlic, minced
- 1 tbsp sesame seeds, for serving
Instructions
- 1
Pat the pork slices dry with paper towels so they brown better, then place them on a cutting board.
- 2
Mince the garlic until the pieces are smaller than a grain of rice, then set it aside in a small bowl.
- 3
Pour the soy sauce into a small bowl, add the sugar and gochugaru, and stir until the sugar dissolves and the mixture is uniform.
- 4
Heat a 12-inch skillet over medium-high heat for 60 seconds until the pan is hot.
- 5
Add half of the pork slices in a single layer, spreading them across the bottom, and cook without moving for 2 minutes until the edges begin to brown.
- 6
Stir and flip each piece, then cook for 1 minute more until cooked through, then slide the cooked pork onto a plate.
- 7
Repeat steps 5 and 6 with the remaining pork slices, cooking for 2 minutes, stirring and flipping, then cooking 1 minute more.
- 8
Return all pork to the skillet, then pour in the soy sauce mixture and add the minced garlic, stirring constantly.
- 9
Cook over medium-high heat, stirring once every 20 seconds, until the sauce is thick and glossy and clings to the pork, about 90 seconds.
- 10
Transfer the pork to a serving plate, then scatter the sesame seeds over the top.
Tools you’ll need
- cutting board
- paper towels
- knife
- two small bowls
- 12-inch skillet
- wooden spoon
- serving plate
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