Jeyuk Bokkeum (Spicy Stir Fry Pork)

I have a tub of Gochujang sitting in my fridge after my last round of success with Ojingeuh Bokkeum. This time I have attempted to make stir fry with pork belly and it turned out to be delicious as well. I notice that this stir fry with pork belly is less watery than the squid version which makes it really delicious to go with rice. I have adapted the recipe from elsewhere and added more vegetables to it. I also read that you can do this with hot bbq plate and makes the pork really juicy when the fat renders over the hot surface.

Recipe adapted from Korean Bapsang.


  • 2 strips of pork belly, with the outer skin discarded
  • 1 small onion thinly sliced
  • 3 scallions cut into 2-inch pieces
  • 1/2 carrot, juliened
  • 1/2 red capsicum, sliced into strips
  • Marinade:
    • 1 scallion chopped finely
    • 3 tablespoons Korean chili pepper paste (gochujang – adjust to your liking, but do not substitute)
    • 1 tablespoon Korean chili pepper flakes (gochugaru)
    • 2 tablespoons soy sauce
    • 1 tablespoon mirin
    • 1 teaspoon brown sugar
    • 1 tablespoon honey
    • 1 tablespoons sesame oil
    • 1 tablespoon minced garlic
    • 1 tablespoon grated ginger
  • Handful of toasted sesame seeds – optional


  1. Mix all marinade ingredients well. Combine the meat, onion, and scallions with the marinade and mix well. Leave it overnight in the fridge.
  2. Heat up 2 tablespoons of oil in a wok. When the wok is hot, toss the pork belly and stir fry for 3 minutes.
  3. Toss in the remaining vegetables and stir to combine well. Stir fry it for another 3 minutes until the carrot and capsicum has soften.
  4. Garnish with sesame seeds and serve it hot with white rice.

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