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Korean

Jeyuk bokkeum

Non-vegetarian

제육볶음 · jeyuk-bokkeum

Thinly sliced pork stir-fried with onion and spring onion in a hot, sweet, garlicky red chilli sauce — a fast Korean rice-bowl favourite.

Jeyuk bokkeum is a Korean main course from South Korea, ready in about 45 minutes and made with pork shoulder and red chilli flakes. It serves 4 and is rated easy to cook.

Start cooking
Tasty Korean stir-fried pork with onions and spices served in Seoul.
Photo: Theodore Nguyen / Pexels · Pexels License
Prep
15 min
Cook
10 min
Rest
20 min
Total
45 min
Serves
4
Level
Easy
Calories
409

Ingredients

4 servings

For the sauce

Equipment

Method

  1. Step 1

    Mix the sauce ingredients and massage into the pork. Leave for 20 minutes (or cover and refrigerate overnight).

    • 5 min

  2. Step 2

    Heat the oil in a wok (opens in a new tab) over high heat and stir-fry the onion (opens in a new tab) and carrot (opens in a new tab) for 1 minute.

    Ingredients tossed in a hot wok
    How it looks · Photo: Aesthos AR. Photography on Pexels

  3. Step 3

    Add the pork and stir-fry until cooked through and slightly caramelised at the edges.

    • 7 min
    • high heat

    Food safety: Make sure the pork is cooked through with no pink.

  4. Step 4

    Toss in the spring onion (opens in a new tab) for 30 seconds and finish with sesame seeds (opens in a new tab).

    • 1 min

About this dish

Origin
South Korea · Well documentedMore food from South Korea
Dish
Lunch · Dinner · Main courses
Cooking method
Stir-fried, Marinated / cured
Taste
spicy (chilli heat), sweet & spicy, garlicky, savoury
Diet
Dairy-free · No nut ingredients · Keto-style · Low-carb · High-protein
All labelsNon-vegetarian · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Beef-free · Keto-style · Low-carb · High-protein · Calorie-conscious
Worked out from the ingredients. How labels work
Good for
Everyday · One-pan
Cook more with
Pork shoulder · Red chilli flakes · Soy sauce · Sugar · Garlic · Fresh ginger
Techniques
Stir-frying · Marinating · Curing

Allergens

  • Contains, can be adapted: Wheatfrom soy sauce, gochujang
  • Contains, can be adapted: Glutenfrom soy sauce, gochujang
  • Contains: Soyfrom soy sauce, gochujang
  • Contains: Sesamefrom toasted sesame oil, sesame seeds

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

409 kcal per serving

Estimated

1 serving ≈ 192 g · recipe makes 4

Where the energy comes from

  • Protein 23%
  • Carbohydrate 11%
  • Fat 66%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy409 kcal213 kcal
Protein23.6 g12.3 g
Carbohydrate11.6 g6 g
Net carbohydrate9.9 g5.2 g
Sugars6.4 g3.4 g
Added sugars4.7 g2.5 g
Fibre1.7 g0.9 g
Fat29.9 g15.6 g
Saturated fat8.7 g4.5 g
Trans fat——
Cholesterol89 mg46 mg
Sodium786 mg410 mg
Salt equivalent2 g1 g
Vitamins & minerals per serving
Potassium
571 mg
Calcium
47 mg
Iron
2 mg
Magnesium
42 mg
Vitamin A (RAE)
65 µg
Vitamin C
8 mg
Vitamin D
2.1 µg
Vitamin B12
0.9 µg
Folate (DFE)
21 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: gochujang, carrot, sesame seeds.
  • Red chilli flakes: Ground cayenne (FDC 170932) used as a stand-in for dried chilli flakes such as pul biber or Aleppo pepper.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Chilli flakes scorch easily; keep the pork moving once it hits the wok.

Common mistakes

  • Stirring constantly — leave the pork in contact with the hot wok so the edges caramelise.
  • Using thick slices, which stay chewy; slice the pork thinly or buy it pre-sliced.

Serve with

  • Serve with rice, lettuce for wrapping and a bowl of doenjang jjigae.

Storage

  • Refrigerate for up to 3 days; raw marinated pork freezes well.

Reheating

  • Reheat in a hot pan.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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