Alright, let's get some Jeyuk Bokkeum (제육볶음) cooking! This recipe delivers a flavorful, spicy, and satisfying Korean stir-fry. I've tweaked it based on my experience to maximize flavor and texture.

Spicy Stir-fried Pork (Korean - Jeyuk Bokkeum)

Yields: 4 servings Prep Time: 20 minutes (plus 30 minutes marinating time) Cook Time: 15 minutes

Ingredients:

• Pork:
  • 1.5 lbs (680g) thinly sliced pork belly (or pork shoulder, sliced thin) - Slightly frozen pork is easier to slice thinly. Ask your butcher to slice it for you if possible!
• Marinade:
  • 3 tablespoons gochujang (Korean chili paste) - Adjust to your spice preference!
  • 2 tablespoons gochugaru (Korean chili flakes) - Adds another layer of heat and color. Use coarse or fine depending on your preference.
  • 3 tablespoons soy sauce
  • 2 tablespoons mirin (or rice wine)
  • 2 tablespoons minced garlic
  • 1 tablespoon grated ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1 teaspoon black pepper
• Vegetables:
  • 1 medium onion, thinly sliced
  • 2 green onions, cut into 1-inch pieces
  • 1 jalapeño or 1/2 serrano pepper, thinly sliced (optional, for extra heat)
  • 1 red bell pepper, thinly sliced (for sweetness and color)
  • 1/2 cup thinly sliced carrots (for added crunch and sweetness)
• Garnish:
  • Sesame seeds
  • Sliced green onions

Equipment:

• Large bowl
• Large skillet or wok

Instructions:

1. Prepare the Marinade: In a large bowl, combine the gochujang, gochugaru, soy sauce, mirin, garlic, ginger, sesame oil, brown sugar, and black pepper. Whisk until well combined.

2. Marinate the Pork: Add the thinly sliced pork to the marinade. Use your hands (or tongs) to thoroughly coat the pork, ensuring every piece is well-covered. Cover the bowl and refrigerate for at least 30 minutes. (Longer marinating, up to a few hours, will enhance the flavor.)

3. Prep the Vegetables: While the pork is marinating, prepare the vegetables by slicing them as directed in the ingredients list.

4. Stir-Fry the Pork: Heat a large skillet or wok over medium-high heat. Add the marinated pork and spread it out in a single layer as much as possible. Cook, stirring occasionally, until the pork is browned and cooked through, about 5-7 minutes.

5. Add the Vegetables: Add the onion and carrots to the skillet and stir-fry for 2-3 minutes, until they begin to soften.

6. Stir-Fry with Remaining Vegetables: Add the green onions, jalapeño (if using), and bell pepper to the skillet. Continue to stir-fry for another 2-3 minutes, until the vegetables are tender-crisp.

7. Taste and Adjust: Taste the stir-fry and adjust the seasoning as needed. You may want to add a little more soy sauce for saltiness, gochujang for spiciness, or sugar for sweetness.

8. Serve: Remove the stir-fry from the heat and transfer it to a serving platter. Garnish with sesame seeds and sliced green onions.

9. Enjoy! Serve hot with steamed rice, lettuce wraps (for ssam), and other Korean side dishes (banchan) like kimchi.

Chef's Notes & Tips:

• Pork Belly vs. Pork Shoulder: Pork belly has a richer flavor and higher fat content, which makes it ideal for stir-frying and yields a delicious, crispy texture. Pork shoulder (also called Boston butt) is leaner and can be a healthier option, but be sure to slice it thinly.
• Spice Level: The spice level of this dish can be easily adjusted by increasing or decreasing the amount of gochujang and gochugaru. Start with the recommended amounts and adjust to your preference.
• Vegetable Variations: Feel free to add other vegetables to the stir-fry, such as mushrooms, zucchini, or cabbage.
• Make-Ahead Tip: You can prepare the marinade and slice the vegetables ahead of time. Store them separately in the refrigerator until ready to cook.
• Steamed Rice is Key: Trust me on this one. A bed of fluffy white rice is the perfect accompaniment to this spicy and flavorful dish.

Enjoy your Jeyuk Bokkeum! And don't be afraid to experiment and make it your own. 맛있게 드세요! (Masitge deuseyo! - Enjoy your meal!)