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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
Cook Time 25 minutes
Total Time 40 minutes
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.)
  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.