Jeyuk Bokkeum: Korean Spicy Pork Belly with Gochujang

Make Korean spicy pork at home with thinly sliced pork belly, gochujang, garlic and ginger. Cooking in two batches gives the pork room to sizzle, while the sweet-spicy sauce clings to every bite.

Ingredients for 4

Preparation takes 10 minutes, plus 20 minutes marinating in the fridge and about 20 minutes cooking. An Australian tablespoon is 20 ml. This version gets its heat from gochujang; extra chilli flakes are not needed. Contains soy, wheat and sesame; check the paste label. Rice and lettuce wraps are serving suggestions, not included in the nutrition.

Method

1. Step 1Slice the pork

   Thaw the pork in the fridge if frozen. Separate the slices and cut into 4 cm lengths. If using thick belly strips, remove any rind and slice across the grain to 2–3 mm; do not fry whole thick strips.

   

2. Step 2Mix the sauce

   Mix 60 g gochujang, 20 ml soy sauce, 12 g sugar, 18 g garlic, 6 g ginger and 5 ml sesame oil. Keep the water aside for the pan.

   

3. Step 3Coat and chill

   Toss the pork in the sauce. Cover and marinate in the fridge for 20 minutes while you slice the onion and spring onions. Keep utensils used for raw pork separate from serving utensils.

   

4. Step 4Fry the first batch

   Heat a wide 28 cm nonstick frying pan over medium-high heat. Spread half the pork in one layer and cook for about 5–7 minutes, turning and stirring, until opaque and lightly caramelised. The belly releases its own fat. Transfer to a clean plate.

   

5. Step 5Cook the second batch

   Repeat with the remaining pork. Reduce the heat if the sauce catches; add a splash from the measured 30 ml water when needed. Add the onion and spring onion whites and stir-fry for 2–3 minutes.

   

6. Step 6Bring it together

   Return the first batch and its juices to the pan. Stir-fry with the spring onion greens for about 2 minutes, until the onion softens and the sauce coats the pork rather than pooling.

   

7. Step 7Check it is cooked

   Use a suitable thin-tip food thermometer from the side of a thicker piece, checking several pieces where possible. Aim for at least 71°C and pork cooked throughout; thin slices can be difficult to probe. If it needs longer, lower the heat and keep stirring so the sauce does not burn.

   

8. Step 8Serve hot

   Transfer to a warm serving plate using clean utensils and serve at once. Pair with rice or crisp lettuce leaves if you like.

   

Watch it in 39 seconds

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Why this version works

• Thin, flat slices cook evenly; thick belly strips need slicing before they reach the pan.
• Two uncrowded batches let moisture escape so the pork fries rather than stews.
• Garlic and ginger give the sauce its fresh aromatic base.
• Add the spring onions near the end for colour and a little bite.

Swaps and variations

• Less heat: reduce the gochujang to 40 g and add 15 ml more water. Use the medium-spicy paste rather than extra-hot.
• Pork belly strips: slice thinly before marinating. The shape changes, so whole thick strips do not share the quick cooking time.
• Pork shoulder: thinly sliced shoulder also works; add 5 ml neutral oil to the pan if the meat is lean.

Nutrition per serve

Per-serving estimates use FSANZ Australian Food Composition Database Release 3 and the stated ingredient proxies. All listed oil and sauce are counted; actual values vary by brand, yield and portion.

Questions about Jeyuk Bokkeum: Korean Spicy Pork Belly with Gochujang

Sources and credit

Method adapted by the Umall recipe team from the sources below. Quantities are our own, adjusted for Australian kitchens and Umall products.

• 우리의식탁 — 고추장 제육볶음
• Maangchi — Dwaejigogi-bokkeum
• Hyosun, Korean Bapsang — Jeyuk Bokkeum
• Nagi, RecipeTin Eats — Spicy Korean Pork Stir Fry

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