Jeyuk Bokkeum

What does jeyuk bokkeum mean?

“Jeyuk” means pork and “bokkeum” describes a stir-fried dish, so jeyuk bokkeum is simply “stir-fried pork”. Because it is often marinated in a similar way to bulgogi, it is sometimes called dwaeji bulgogi (pork bulgogi).

You will see the word bokkeum all over Korean menus: ojingeo bokkeum is stir-fried squid, kimchi bokkeum is stir-fried kimchi and bokkeumbap is fried rice.

Marinade and cooking

The meat is usually pork belly or shoulder, cut into thin slices. The classic marinade is built on gochujang (fermented chilli paste) and chilli flakes, plus soy sauce, garlic, ginger, sugar and sesame oil. After a short marinade the pork is stir-fried over high heat with onion, spring onion and other vegetables until the sauce starts to caramelise.

The result is a glossy red sauce with lovely roasted notes that clings perfectly to rice.

With kimchi: kimchi jeyuk bokkeum

A popular variation is to stir-fry the pork with kimchi. The kimchi’s acidity cuts through the richness of the pork belly, while the fat softens the heat. Tofu is often served alongside, soaking up the sauce and adding a calm contrast. In Korea this trio of pork, kimchi and tofu is also known as dubu kimchi.

Jeyuk bokkeum or bulgogi?

Both are marinated, cooked meat, but they are clearly different. Classic bulgogi is beef in a sweet and savoury soy-based marinade and is not spicy. Jeyuk bokkeum is pork in a red, chilli-based marinade. If you like it mild, choose bulgogi; if you want heat, choose jeyuk bokkeum.