Jeyuk Bokkeum Spicy Pork Bulgogi with Pears
Experience the bold and savory flavors of Korea with Jeyuk Bokkeum, a spicy pork bulgogi recipe elevated by the natural sweetness of grated Asian pear. Tender slices of pork shoulder or belly are marinated in a vibrant mix of gochujang (Korean red chili paste), gochugaru (chili flakes), soy sauce, and honey, complemented by the aromatic trio of garlic, ginger, and sesame oil. The pear not only infuses the dish with subtle fruitiness but also tenderizes the meat to perfection. Stir-fried with crisp vegetables like carrots, onions, and optional cabbage, this dish achieves a balance of spice, umami, and freshness. Serve it sizzling hot with steamed rice or wrap it in lettuce for a meal bursting with texture and taste. Perfect for quick weeknight dinners or a crowd-pleasing Korean feast, this recipe is your gateway to authentic comfort food.
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Recipe Information
Ingredients
- 500 grams Pork (shoulder or belly, thinly sliced)
- 0.5 medium Asian pear (grated)
- 3 tablespoons Gochujang (Korean red chili paste)
- 1 tablespoon Gochugaru (Korean red chili flakes)
- 3 tablespoons Soy sauce
- 1.5 tablespoons Honey (or sugar)
- 4 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 1 tablespoon Sesame oil
- 4 stalks Green onions (sliced, white and green parts separated)
- 1 small Carrot (julienned)
- 1 medium Onion (sliced)
- 1 cup Cabbage (sliced into bite-sized pieces, optional)
- 2 tablespoons Vegetable oil
- 1 teaspoon Sesame seeds (for garnish)
Instructions
In a large mixing bowl, combine the grated pear, gochujang, gochugaru, soy sauce, honey, minced garlic, minced ginger, sesame oil, and the white parts of the green onions. Mix well to create the marinade.
Add the thinly sliced pork to the marinade. Use your hands or a spoon to thoroughly coat the pork in the sauce. Cover the bowl with plastic wrap and let it marinate in the fridge for at least 30 minutes (up to overnight for deeper flavor).
Once the pork has marinated, heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced onion and julienned carrot to the skillet, and stir-fry for 2-3 minutes until they begin to soften.
Add the marinated pork to the skillet, spreading it out evenly. Cook for about 5-7 minutes, stirring occasionally, until the pork is cooked through and slightly caramelized.
If using cabbage, add it to the skillet during the last 2-3 minutes of cooking, stirring to mix it with the pork and vegetables.
Once everything is fully cooked and well coated with the sauce, remove the skillet from heat.
Transfer the spicy pork bulgogi to a serving platter. Garnish with the green parts of the sliced green onions and a sprinkle of sesame seeds.
Serve hot with steamed rice, lettuce leaves for wrapping, or as part of a Korean meal with banchan (side dishes). Enjoy!
Nutrition Facts
Calories |
525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 46% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 818 mg | 36% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 16.5 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 668 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
