jeyuk bokkeum stir fried pork
jeyuk bokkeum stir fried pork. Jason Lang

Bokkeum is an umbrella term given to dishes—often made with inexpensive, strong-flavored cuts of meat—that are stir-fried over high heat. Pork belly is the most popular version, but other classics include octopus, mackerel, and dried anchovies. The sweet and spicy gochujang-laced marinade helps the meat caramelize as it cooks.

Sampling doenjang in the company’s jangwon or “garden of sauces.”
Yield: serves 2-4
Time: 2 hours 15 minutes


  • 1 small white onion, puréed in a blender or food processor
  • 14 cup gochujang (Korean red chile paste)
  • 2 tbsp. gochugaru (Korean red pepper flakes)
  • 2 tbsp. honey powder or brown sugar
  • 2 tbsp. mirin
  • 1 tbsp. light soy sauce
  • One 1/2-inch knob of ginger, minced
  • 3 garlic cloves, minced
  • 12 lb. pork belly, sliced 1/8 inch thick
  • 12 lb. pork shoulder, sliced 1/8 inch thick
  • 3 tbsp. vegetable oil
  • 2 tsp. toasted sesame seeds, for garnish
  • 1 scallion, thinly sliced, for garnish
  • Steamed rice, for serving
  • Lettuce or perilla leaves, for wrapping (optional)


  1. In a large bowl, add the onion, gochujang, gochugaru, honey powder, mirin, soy sauce, ginger, garlic, and 1 tablespoon water; stir to combine. Add the pork, stirring to coat, and refrigerate for at least 2 hours or overnight.
  2. Let the pork sit at room temperature for 30 minutes before cooking. In a large cast-iron skillet over high heat, heat 1 tablespoon oil until lightly smoking. Add the marinated pork, as many slices as will fit in one layer, and up to 2 tablespoons extra marinade if you have any. Cook, turning frequently with tongs, until caramelized, about 5 minutes. Pour out any excess fat, rinse or wipe the pan clean, and repeat with any remaining pork.
  3. Transfer to a serving bowl and garnish the meat with the sesame seeds and scallion. Serve with steamed rice and lettuce or perilla leaves for wrapping if desired.