Korean Spicy Pork Stir-Fry (Jeyuk Bokkeum): A Step-by-Step Home Recipe Explained for Beginners

Jeyuk Bokkeum is one of the most popular Korean home-style dishes.

It is a spicy pork stir-fry made with sliced pork belly, vegetables, and a sweet-and-spicy red pepper paste sauce.

Many foreigners first encounter this dish at Korean restaurants, but what most people don’t realize is that the cooking order matters more than the ingredients.

This recipe explains the process clearly, step by step, so even first-time cooks can follow along.

Ingredients (Serves 2)

Main ingredients

✅ Pork belly (300g / about 10 oz)

✅ Green onion (1 stalk)

✅ Onion (1/2)

✅ Garlic (a small handful)

✅ Perilla leaves (about 10 leaves, optional but recommended)

Seasoning

✅ Korean red pepper paste (Gochujang): 2 tablespoons

✅ Soy sauce: 1 tablespoon

✅ Sugar: 1.5 tablespoons

✅ Vinegar: 1 tablespoon

✅ Sesame oil: 1 tablespoon

✅ Black pepper: to taste

✅ Sesame seeds: optional

Step 1: Prepare the vegetables

Cut the green onion into 3–4 cm pieces.

Slice the onion thinly.

Cut the perilla leaves into bite-sized pieces and set them aside for later.

Step 2: Prepare the pork

Lightly score the pork belly with shallow cross cuts.

This helps the meat absorb seasoning better and improves the texture when cooked.

Step 3: Cook the pork first (very important)

Heat a pan on high heat without oil.

Place the pork belly in the pan and let it sear.

Once the bottom side turns golden, flip the meat and reduce the heat to medium.

Add whole garlic cloves and let them cook in the rendered pork fat.

This step builds flavor before any seasoning is added.

Step 4: Cut the pork before seasoning

When the pork is about 80% cooked, cut it into bite-sized pieces using kitchen scissors or a knife.

Do not fully cook the pork yet.

The remaining cooking will happen with the sauce later, keeping the meat tender.

Step 5: Add seasoning (turn off the heat first)

Turn off the heat before adding seasoning to prevent burning.

Add sugar and soy sauce to an empty space in the pan and let them lightly bubble.

This removes harsh flavors and adds depth.

Then add the gochujang and turn the heat back to high.

Stir continuously so the sauce coats the pork evenly.

Step 6: Add vegetables

When the sauce starts bubbling, lower the heat to medium.

Add green onion and onion, stirring for about one minute.

Scrape the pan gently to mix in the caramelized sauce at the bottom.

This is where much of the flavor comes from.

Step 7: Final seasoning

Add vinegar, black pepper, and sesame oil.

Stir for about one minute.

Add the perilla leaves last and stir briefly, just until wilted.

Cover the pan for about 10 seconds, then turn off the heat.

Serving suggestion

Sprinkle sesame seeds on top and serve hot with rice.

Jeyuk Bokkeum is often eaten with lettuce wraps, rice, and side dishes.

It is spicy, slightly sweet, and very aromatic.

Cooking tips for beginners

✅ If using 600g of pork, double only the soy sauce

✅ Do not fully cook the pork before adding sauce

✅ Add chili peppers if you prefer extra heat

✅ Perilla leaves can be replaced with basil if unavailable