Today I’m making jeyuk-bokkeum (제육볶음), a Korean spicy stir-fried pork dish, using samgyeopsal (삼겹살), preferably with the skin on. The pork is marinated with gochugaru, soy sauce, guk-ganjang, black pepper, sugar, and sesame oil, then cooked until the marinade develops slightly charred bits.

The meal ends with the best part: bokkeumbap (볶음밥) made right in the same pan with the leftover pork, sauce, and onion. Cold rice, cheese, and gim-garu are folded together over low heat for melted cheese and a crispy toasted bottom.

Ingredients

For the jeyuk-bokkeum
300g Samgyeopsal (삼겹살), skin-on if possible
2 heaping 아빠 숟가락 gochugaru (고춧가루)
2 아빠 숟가락 soy sauce
2 아빠 숟가락 guk-ganjang (국간장)
1 teaspoon black pepper
1 tablespoon sugar
1 tablespoon sesame oil
A little vegetable oil
2 heaping 아빠 숟가락 garlic
1 onion, sliced
Sesame seeds
Spring onions, optional

For the fried rice
A little sauce, pork, and onion left in the pan
Cold rice from the day before
Cheese
Gim-garu (김가루)

Directions

Marinate the pork
 Cut the samgyeopsal into bite-sized pieces. Mix the gochugaru, soy sauce, guk-ganjang, black pepper, sugar, and sesame oil. Add the pork, massage it well, and refrigerate for at least 1 hour.

Stir-fry the pork
 Add a little vegetable oil to a hot pan, then add the pork. Let the sugar in the marinade char slightly. Flip the meat, and when it is about halfway cooked, add the garlic.

Add the onion
 Add the sliced onion and mix well, using its moisture to loosen the charred marinade. Stir-fry until the pork is fully cooked and the onion is still crunchy but no longer completely raw. Finish with sesame seeds and optional spring onions. Serve with white rice and kimchi (김치).

Make the fried rice
 Leave a little sauce, pork, and onion in the pan. Chop everything with scissors, return the pan to the heat, add cold rice from the day before, and fry together.

Make it crispy and cheesy
 Add cheese and gim-garu, then fold the fried rice over itself to melt the cheese. Keep the heat low until the bottom is crispy. When you can smell the toasted rice and hear it popping, it is ready to serve.

Happy cooking!

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