Jeyuk bokkeum (Korean spicy pork)
Thin slices of pork stir-fried in a sweet, fiery gochujang sauce with onions and carrots until sticky and caramelized, over rice.
- 45 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.38 a serving
- 630 calories
- Good the next day
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1¼ lb boneless pork chops, boneless
- 3 tbsp gochujang
- 1 tbsp honey
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp sesame oil
- 1½ cups jasmine rice
- 1 yellow onion, sliced
- 1 carrot, thinly sliced
- 3 stalks green onions, cut into 2-inch pieces
- 1 tsp sesame seeds (optional)
From your pantry
- 2 tbsp soy sauce
- 1 tsp red pepper flakes
- 2¼ cups water
- 1 tbsp vegetable oil
Each serving has about 630 calories, 37 g protein, 74 g carbs and 20 g fat, and costs about $2.38 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No honey? Maple syrup works.
- No jasmine rice? Long-grain white rice or basmati rice works.
- No yellow onions? White onions or red onions work.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Cut the pork into , about ⅛ inch thick.
Thinly slice. Thinly slicing means cutting slices about an eighth of an inch thick, roughly two coins stacked. Thin slices cook in seconds and soften fast, which quick dishes need.
How you’ll know: A slice bends a little when you hold it by one edge, and slow, steady cuts beat fast ones.
Dolly’s tip: Twenty minutes in the freezer firms the pork up so the knife glides through thin slices.Stir the gochujang, soy sauce, honey, pepper flakes, garlic, ginger and sesame oil together, add the pork, and to coat. Cover and it in the fridge for 15 minutes.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Marinate. Marinating means letting food sit in a flavorful liquid, called a marinade, before you cook it. Always marinate in the fridge, and never reuse marinade from raw meat unless you boil it first.
How you’ll know: The food is coated all over, sealed in a bag or covered dish, and chilling in the fridge.
Timer: 15 min
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Meanwhile, the rice and bring it with the water in a .
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
High heat
Cover, turn the heat to low, and cook 15 minutes.
Low heatTimer: 15 min
Heat the oil in a large over medium-high. Add the pork and all its sauce and 5 to 6 minutes, until no pink is left and the edges start to .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Stir-fry. Stir-frying means cooking small pieces fast over high heat in a little oil, stirring almost constantly. It moves quickly, so have everything chopped and ready before the pan gets hot.
How you’ll know: It sizzles loudly the whole time, and the vegetables turn bright and tender-crisp in minutes.
Caramelize. Caramelizing means cooking slowly until the natural sugars turn deep golden brown. It turns sharp onions soft, jammy and sweet, and it often takes 30 minutes or more.
How you’ll know: They’re soft, sticky and amber brown, and they taste sweet rather than sharp.
Medium-high heatTimer: 5 min 30 sec
Dolly’s tip: The sauce can catch on the bottom. If it starts to scorch, splash in a tablespoon of water and scrape.Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
Add the onion and carrot and 3 minutes, until the onion .
Stir-fry. Stir-frying means cooking small pieces fast over high heat in a little oil, stirring almost constantly. It moves quickly, so have everything chopped and ready before the pan gets hot.
How you’ll know: It sizzles loudly the whole time, and the vegetables turn bright and tender-crisp in minutes.
Softened. For vegetables it means cooked until they bend and lose their crunch; for butter, left out until it dents easily. Soft onions taste sweet, and soft butter mixes in smoothly.
How you’ll know: Onions squash easily against the pan with your spoon, and butter dents under a finger without looking greasy.
Medium-high heatTimer: 3 min
in the green onions for 30 seconds, until bright green.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Medium-high heat
Serve over the rice with the sesame seeds scattered on top.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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