Jeyuk Bokkeum (제육볶음)
Jeyuk Bokkeum (제육볶음)
Ingredients
For the Jeyuk Bokkeum
- 2 1/2 lbs pork tenderloin
- 1 bulb garlic, diced
- 1 tablespoon matsul
- as needed black pepper
- a dash ginger powder
- 4 tablespoons soy sauce
- 2 tablespoons gochujang
- 1 tablespoon gochugaru
- 1/2 tablespoon oyster sauce
- 2 tablespoons sugar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- as needed onions, sliced
- as needed serrano peppers, sliced, optional
- as needed jalapeno peppers, sliced, optional
- as needed avocado oil
Instructions
- 1
Slice the pork tenderloins into the thinnest possible pieces. A sharp knife will make this process easier.
⏱️ 10 min
- 2
Pat dry the sliced pork with paper towels to remove any excess moisture and reduce the meat smell.
⏱️ 3 min
- 3
Dice the entire bulb of garlic.
⏱️ 5 min
- 4
In a large mixing bowl, combine the sliced pork and minced garlic. Add the matsul, a generous amount of black pepper, a dash of ginger powder, soy sauce, gochujang, gochugaru, oyster sauce, sugar, honey, and sesame oil. Mix thoroughly to ensure the pork is evenly coated with the marinade.
⏱️ 7 min - 5
Heat a stainless steel pan to medium heat. Ensure the pan is evenly hot before adding oil.
⏱️ 2 min
- 6
Pour avocado oil into the hot pan.
⏱️ 1 min
- 7
Add the marinated pork to the hot pan and begin to stir-fry.
⏱️ 3 min
- 8
After 3 minutes, reduce the heat to medium-low. Add the sliced onions and the optional serrano or jalapeno peppers to the pan.
⏱️ 1 min
- 9
Continue to stir-fry, making sure to adjust the temperature to prevent excessive moisture and avoid overcooking the pork. The key is proper temperature adjustment to ensure the pork cooks through without drying out.
⏱️ 10 min
- 10
Once cooked, serve the jeyuk bokkeum immediately. It pairs well with rice, kimchi, and a red sauce like gochujang or ssamjang. Garnish with green onion flakes or sesame seeds if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Jeyuk Bokkeum (제육볶음)
For the Jeyuk Bokkeum
- 2 1/2 lbs pork tenderloin
- 1 bulb garlic, diced
- 1 tablespoon matsul
- as needed black pepper
- a dash ginger powder
- 4 tablespoons soy sauce
- 2 tablespoons gochujang
- 1 tablespoon gochugaru
- 1/2 tablespoon oyster sauce
- 2 tablespoons sugar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- as needed onions, sliced
- as needed serrano peppers, sliced, optional
- as needed jalapeno peppers, sliced, optional
- as needed avocado oil
Instructions
- 1
Slice the pork tenderloins into the thinnest possible pieces. A sharp knife will make this process easier.
⏱️ 10 min - 2
Pat dry the sliced pork with paper towels to remove any excess moisture and reduce the meat smell.
⏱️ 3 min - 3
Dice the entire bulb of garlic.
⏱️ 5 min - 4
In a large mixing bowl, combine the sliced pork and minced garlic. Add the matsul, a generous amount of black pepper, a dash of ginger powder, soy sauce, gochujang, gochugaru, oyster sauce, sugar, honey, and sesame oil. Mix thoroughly to ensure the pork is evenly coated with the marinade.
⏱️ 7 min - 5
Heat a stainless steel pan to medium heat. Ensure the pan is evenly hot before adding oil.
⏱️ 2 min - 6
Pour avocado oil into the hot pan.
⏱️ 1 min - 7
Add the marinated pork to the hot pan and begin to stir-fry.
⏱️ 3 min - 8
After 3 minutes, reduce the heat to medium-low. Add the sliced onions and the optional serrano or jalapeno peppers to the pan.
⏱️ 1 min - 9
Continue to stir-fry, making sure to adjust the temperature to prevent excessive moisture and avoid overcooking the pork. The key is proper temperature adjustment to ensure the pork cooks through without drying out.
⏱️ 10 min - 10
Once cooked, serve the jeyuk bokkeum immediately. It pairs well with rice, kimchi, and a red sauce like gochujang or ssamjang. Garnish with green onion flakes or sesame seeds if desired.
⏱️ 1 min