If there’s one dish that never fails to bring a sparkle to the eyes of Koreans, it’s jeyuk bokkeum: spicy stir-fried pork that’s deeply savory, a little sweet, and unapologetically bold. It’s the kind of food that feels just as right on a weekday dinner table as it does at a smoky pojangmacha (street food tent) with a shot of soju. In Korean homes and restaurants alike, jeyuk bokkeum is a staple. It’s hearty, fiery, and full of flavour—everything a meat lover could want.
There’s something deeply satisfying about how this dish hits all the right notes. The gochujang-based marinade clings to every piece of pork, caramelising slightly as it cooks and balancing heat with just enough sweetness. When paired with rice and a few crisp side dishes, it becomes the kind of meal you can eat over and over again without tiring of it.
In Korea, preparing jeyuk bokkeum is made even easier thanks to local butchers who sell pork pre-sliced specifically for this dish. The meat is cut to the perfect thickness—not too thin, not too thick—so it stays juicy and tender while absorbing all the bold flavors of the marinade. Outside of Korea, this exact cut can be hard to find, but you can mimic it at home by partially freezing the pork first. Let it firm up in the freezer for about an hour, then slice it thinly with a sharp knife. I don’t recommend using pork sliced for shabu shabu, as it tends to be too delicate and breaks apart easily in a hot pan. But if you prefer an ultra-thin texture, it’s still a decent option.
A Little About Perilla Leaves
One ingredient that really elevates this dish is perilla leaves, also known as kkaennip in Korean or shiso in Japanese. These fragrant leaves have a unique, slightly minty flavor with a hint of anise and make a beautiful contrast to the richness of the pork. When added at the very end, they bring a pop of freshness and aroma that cuts through the spiciness and richness of the dish.
That said, perilla leaves can be tricky to find depending on where you live. They’re optional, so don’t worry if you can’t get your hands on them. But—here’s the exciting part—my local supermarket here in Singapore recently started stocking them! I can’t tell you how thrilled I was to see those soft green leaves tucked into the chilled produce section. It’s such a joy to be able to add this authentic touch to my home-cooked Korean meals without having to hunt around specialty stores or order them online.
Korean Spicy Stir-Fried Pork (Jeyuk Bokkeum)
Ingredients
Instructions
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Prepare the pork
Start by slicing your pork thinly—freezing it for about an hour beforehand makes this much easier. Aim for bite-sized pieces that will soak up the marinade well.
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Marinate
In a bowl, combine the pork with sugar, gochugaru, garlic, rice wine, soy sauce, and gochujang. Mix well and let it marinate for at least 2 hours, though overnight is best for maximum flavor.
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Prep the veggies
Slice the carrot into wide flat pieces, slice the onion thinly, and chop the cabbage into large chunks. These vegetables add sweetness and texture to the dish.
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Chiffonade the perilla leaves
If using, stack and roll the leaves, then slice thinly to create delicate ribbons. Set aside.
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Stir-fry the pork
Heat the oil in a wok or large skillet over medium-high heat. Add the marinated pork and stir-fry until it’s about 80% cooked.
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Add the vegetables
Toss in the carrot, onion, and cabbage. Stir-fry everything together until the veggies are just wilted but still have a bit of crunch.
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Finish with perilla leaves
Turn off the heat and gently fold in the perilla leaves. Serve immediately with a bowl of hot steamed rice.
