je yuk (제육)= pork
bokkeum (볶음)= stir-fry
This is a very popular dish in Korea. Koreans generally love anything spicy, which is why you will see this dish in most Korean restaurants (other versions use chicken or squid). In restaurants, this dish is often served with lettuce, napa cabbage, or other leafy green vegetables that you can wrap the meat in. Cooking the meat does not take very long at all, but you want to let the meat sit in the marinade for at least an hour, or preferably overnight.
currently listening to:
2NE1- Missing you [click here for Eng subbed version]
1.5 - 2lbs thinly sliced pork shoulder or loin
1 Tablespoon cooking rice wine
1/4 teaspoon black pepper
1/4 teaspoon salt
6 Tablespoons gochujang (Korean chili pepper paste)
1 Tablespoon gochugaru (Korean chili pepper flakes)
3 Tablespoons soy sauce
2 Tablespoons mirin
2 Tablespoons sugar
2 Tablespoons sesame oil
2 Tablespoons minced garlic (can use fresh or buy prepared)
1 Tablespoon minced ginger (can use fresh or buy prepared)
1 teaspoon toasted sesame seeds
1 small onion, sliced
2 stalks green onion, thinly sliced
prep time: 20 min
cook time: 10-15 min
1. Season the meat with salt and pepper. Pour the cooking wine over the meat, and massage the meat with your hands so that the wine is mixed in well. Let the meat stand in the wine for at least 10 minutes while you prepare the other ingredients.
2. Slice the onion and the green onion. Mix all of the ingredients for the marinade in a large bowl. Toss the meat into the marinade and stir well.
3. Transfer the meat and marinade to a gallon-size Ziploc bag, and place in the refrigerator. You could also use a plate and cover with plastic wrap. Let the meat sit in the fridge for at least an hour, or overnight. After the hour of marinating, if you wish to save the meat for later, transfer to the freezer. In the Ziploc bag, the meat will keep for about 3 weeks in the freezer.
4. When ready to cook, heat olive oil in a skillet at medium-high. Stir fry for about 10-15 minutes until slightly caramelized.
5. Transfer to a plate, and serve with rice, or with lettuce or napa cabbage to wrap the meat in. Dig in! Absolutely delicious.