Sweet and Spicy Pork

Sweet and Spicy Pork

Korean people love pork! There are so many pork based dishes in Korean food.

Today, I made spicy stir-fried pork dish called jae-yuk-bokkum.

Jae-yuk-bokkum can be made in a variety of ways. I will introduce you to a recipe that was shown on Korean TV as being the best way to make jae-yuk-bokkum, but as everyone knows, it is dependent on individual taste and preference. The flavor you want is sweet and spicy (kinda like me!wink), but once you make it and know what it tastes like, you can play around with the seasoning to make the recipe your own.

Usually, it's the shank (front leg) meat that is used in the dish, but I happened to have some pork belly, so I used that instead.

The ingredients are:

pork meat, about 1 pound, usually sliced thin and cut bite sized

vegetables (I used 1/2 carrot, 1/4 small cabbage, 1/2 onion, sliced or cut bite sized)

chopped jalapeno pepper (optional)

seasoning for the meat (shown below)

marinade (shown below)

First step is to season the meat with 2 tablespoons of soy sauce, 1/2 tablespoon of minced garlic, and some black pepper. Mix it up and let the meat rest for about 30 minutes. This step allows the meat to be more flavorful.

Second step is to make the marinade that you will use while stir-frying the meat. The ingredients for the marinade are:

2 tablespoons of grated onion, I used less than 1/4 onion

3 tablespoons of soy sauce

4 tablespoons of chili peppers (gochugaru)

1 tablespoon of sake or soju

1/2 tablespoon of minced garlic

5 tablespoons of Korean corn syrup (mul yut)

some black peppers

Mix it well and let it meld for 30 minutes so that the chili peppers are dissolved and the marinade has a smooth consistency.

The last step is to cook the meat! Heat up a non-stick frying pan, and start by frying the meat in a little oil.  As the meat starts to cook, add 3/4 of the marinade on medium-high heat.  When the meat seems to have incorporated most of the marinade, add the vegetables, and pour the rest of the marinade. Cook for another 5-8 minutes until the pork is cooked through, vegetables are softened, and the dish has a a deep red color. At this point, you can add 1 tablespoon of gochugaru and cook for 30 seconds if you want a brighter color, but it's optional.

Plate it and add some green onions and sesame seeds to garnish.

Spicy pork tastes great in a lettuce wrap with perilla leaves. It also tastes great on a spoonful of warm rice.

Either way, a great banchan to make when you want something sweet and spicy. It also goes well with soju, but it is a schoolnight, so we passed on that. Hope everyone is having a great start to their week!

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