Jeyuk-Bokkeum
I had it so many times in Korea. And today I can say this is one of my preferred Korean specialities. There are many versions of it, the most common use either Gochujang (hot chilli pepper paste) or Gochugaru (hot chili pepper flakes). The directions are exactly the same, just use one or the other: up to you and to the available ingredients.
Some make a light brine with the soy sauce, the sugar, the garlic and the ginger and mix it with the meat 30 minutes before cooking – if you want you can also do this way – the taste will not change dramatically! I go for the version I share with you: it is really how they make it home and it is very quick and easy. Enjoy!
4 persone / Serves 4
30 mins
400 grams fresh sliced pork belly 3 mm thick
1 onion
1 carrot (julienne)
2 garlic cloves
1 tbs grated fresh ginger
2 tbs gr gochugaru*
2 tsp brown sugar
2 tbs say sauce
half tsp ground pepper
2 tbs sesame seeds & 2 tbs sesame oil – at choice
* – if you can’t find korean ones, than be careful not to use too spicy hot chili peppers – go for medium hot ones. Alternatively you can use 1 full tbs of gochugaru (korean red chilli pepper powder)
Cut the pork into slices 2 cm wide.
Slice the onion into slices half cm thick. Chop the garlic. Grate the ginger. In a pan put the pork on high heat. Stir fry for 4/5 minutes.
Add all vegetables and the ginger and stir for a couple of minutes. Add now the seasoning: gochugaru, soy sauce, sugar and stir fry – high heat – until the sauce is reduced. Add at last the sesame seeds the sesame oil, stir fir for 1 extra minute and serve.
