Spicy Korean Pork Belly Stir-Fry (Jeyuk Bokkeum)

If you’re looking for a quick and flavourful Korean dish, Jeyuk Bokkeum (제육볶음) is the answer. Also known as Korean Spicy Pork Stir-Fry, this dish is made with tender slices of pork belly, stir-fried in a bold gochujang (Korean chili paste) sauce. The result is a perfectly balanced combination of spicy, savoury, and slightly sweet flavours that pair beautifully with steamed rice.

Jeyuk Bokkeum (제육볶음) is one of the most popular everyday Korean dishes. The name comes from:

• “Jeyuk (제육)” → literally means “pork”
• “Bokkeum (볶음)” → means “stir-fried”

So it directly translates to “stir-fried pork.”

In Korea, Jeyuk Bokkeum is often called a “rice thief” (밥도둑, bapdoduk) because it’s so delicious that you’ll find yourself eating more rice than usual. It’s a true comfort food that appears on family dinner tables, in casual restaurants, and even at gatherings with friends where it’s enjoyed with soju or beer.

Whether you serve it as a main dish, wrap it in lettuce leaves (ssam), or turn leftovers into a rice bowl, this spicy pork belly stir-fry is guaranteed to become one of your go-to Korean recipes.

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Spicy Korean Pork Belly Stir-Fry (Jeyuk Bokkeum)

Jeyuk Bokkeum (제육볶음) is one of the most beloved Korean home-cooked dishes. The combination of gochujang (Korean chili paste), garlic, and sweet-savoury sauce creates an irresistible flavour that pairs perfectly with rice.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 3 people

Course: Main Course

Cuisine: korean

Calories: 1955

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 500 g pork belly thinly sliced
• 40 g garlic sliced
• 1 onion sliced, 0.5cm thick
• 1/2 carrot half-moon slices, 0.5cm thick
• 50 g green onion sliced
• 1 spicy chili pepper (optional for extra spicy)

Sauce(Spicy Gochujang Marinade)

• 1 tbsp gochujang Korean chili paste
• 2 tbsp Korean chili powder gochugaru
• 1.5 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp minced garlic
• 1 tbsp cooking wine mirin
• 1/2 tsp black pepper
• 1 tbsp sesame oil

Method

 

Prepare the pork

1. Slice the pork belly into bite-sized pieces (about 0.5cm thick) and pat dry with paper towels to remove excess moisture. (If you already bought pre-sliced meat, you can skip this step.)
   
2. 
3. Prepare the vegetables
   
4. Onion: Cut it in half lengthwise and Slice into 0.5 cm (¼-inch) thick strips.
   
5. Carrot: Cut it into half lengthwise and slice into 0.5 cm (¼-inch) half-moon pieces.
   
6. Green Onion (Scallion / Spring Onion): Slice diagonally (bias cut) into 3–4 cm (1–1.5 inch) pieces.
   
7. Garlic: Slice thinly into 0.2 cm (⅛-inch) slices. Thin garlic slices add aroma without burning too quickly.
   
8. Chili Pepper (Optional): Slice diagonally into thin pieces. Use more or fewer slices depending on your spice preference.

Make the sauce

1. Mix all sauce ingredients, except black pepper and sesame oil.
   

Cook the pork

1. Heat a pan on medium heat, add pork belly, and stir-fry until it starts to release fat (no need to add oil).
   
2. After then add sliced the garlic for extra aroma.
   
3. Add green onion – When the pork is about 70% cooked, add green onion and stir-fry briefly.
   
4. Add sauce – Turn the heat to high and stir-fry with the sauce until evenly coated.
   
5. Add vegetables – Lower to medium heat, add onion and carrot, and stir-fry until tender.
   
6. Finish – Add black pepper and sesame oil before serving.
   
7. Serve with rice and ssam vegetables
   

Notes

Extra Cooking Tips for Perfect Jeyuk Bokkeum

1. Control the Heat
   • Start on medium heat to render the pork fat.
   • Switch to high heat when adding the sauce to give a smoky, stir-fry flavour.
2. Add Sugar at the Right Time (extra flavour)
   • Sprinkle sugar when the pork is half-cooked. It melts into the fat, giving a deeper caramelized taste.
3. Don’t Overcook the Vegetables
   • Add onion and carrot toward the end. They should stay slightly crunchy for the best texture.
4. Adjust the Spice Level
   • For a milder version, reduce gochugaru (Korean chili powder) or skip fresh chili peppers.
   • For an extra kick, add more chili powder or fresh chopped chili.
5. Make it a One-Bowl Meal
   • Serve over steamed rice for an instant pork stir-fry rice bowl.
   • Add a fried egg on top for a Korean restaurant-style touch.
6. Leftover Magic
   • Use leftover Jeyuk Bokkeum as a filling for kimchi fried rice or Korean-style wraps (ssam).
   • It also makes a great topping for noodles.

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