This spicy looking red stir fried dish is called "Jae Yook Bokum" in Korean. It's basically pan fried Korean spicy pork. When making this dish, the spicy sauce is very important and it determines the flavor of the whole dish. After all, that is the only sauce you add to this dish. If you are not into hardcore spicy Korean food, you can soften it up by adding more soy sauce and less red pepper paste and red pepper powder to the sauce mix.
1. First you need some Korean red pepper paste (gochujang). In the picture below, I used about 4 tablespoons of it. I used a lot because I like it spicy. Do not follow this 4 tablespoon direction if you can't eat spicy food. Add maybe 1-2 tablespoons and later add more soy sauce.
2. To make it spicier, I added another 2 tablespoons of red pepper flakes to the mix. Yes, I am crazy.
3. 1 tablespoon of sesame oil.
4. 1 tablespoon of soy sauce.
5. 1 tablespoon of sugar.
6. 2 tablespoons of corn syrup. Skip this part if you don't like corn syrup.
7. Add some black pepper and the sauce is pretty much ready.
8. Ok now, you want to slice up your pork meat. I used loins just because I had some leftover from the other day. However, if you like something more tender, go with pork belly. Pork belly will make this dish very nice and rich.
9. Put the pork meats into a bowl and add 3-4 tablespoons of minced garlic. Yes, that night, I did not go out after eating this!
10. Add the sauce you prepared earlier. Just use enough sauce to throughly marinate all your pork.
11. Now, you will be chopping some vegetables and adding them to the mix above. I used an onion, a carrot, two Jalapeño peppers, a green onion, and a red bell pepper.
Just chop them all and add them to the mix.
12. Put this mixture into your refrigirator for about 30 minutes before you start to pan fry them.
13. Pan fry them for 7 minutes in med-high heat and throughly cook the pork.
Enjoy!
12 comments:
I like the amount of spice you put into the dish. I am totally for more chilli!
Wow haha you really love your spice, don't you, naranja?! This was quite spicy for me that I remember I drank a lot of water that night.
Yes, I have a high tolerance for chilli. I heard milk works better than water. Have you tried that?
Yes, I tried once. It was after I ate an habanero pepper. Maybe the pepper was too hot but at the time, milk did not help me too much. I was dying and washing my tongue in cold water but it only relieved the pain temporarily. I learned that what I need to do was to sit still and endure the pain for 1-2 minute in the beginning then the pain goes away more quickly and it lessens for the second try. I know this sounds crazy.
Hello! I changed my mind and decided to try this recipe instead. It was delicious! Thank you so much for the recipe! I didn't use that much pork so I halfed the amount of seasoning used.Maybe I should add more chilli next time cos it wasn't that spicy. Or maybe it was but my tastebuds are numbed by so many years of chilli eating that I can't feel the spice anymore? Haha!
I'm glad you liked this recipe! Wow, so the dish wasn't spicy for you? You're the king / queen of spice. Try to add more Jalapeño. If you want to make your peppers really spicy, leave them in your refrigerator for a week or two because when peppers are tortured by getting dehydrated, they become extra spicier. Leaving them in your fridge for a while will do.
Thanks, I will try the dehydration method.:D Can't seem to find any Jalapeños in this town of mine. Usually I go for bird's eye chilli.
Bird's eye chilli is really hot. That's the one I made the Thai hot sauce with.
I used your recipe to prepare a bunch of extra firm tofu. I was trying to copy this stuff I get at Sunrice in Seattle. It didn't taste the same, but it was awesome. I put a bunch of black sesame on top. Thanks for sharing!
How much pork did you use in this?
i put spicy sesame oil and it was just awesome!!!
Peter, I am so happy you tooj the time to post this. Jae yook bokum and kimchi bokum are my favorite dishes. I lived in Boston and ate this twice weekly. Now I live in southern brazil and I have to learn to prepare all my favorite dishes here. This is a very simple meat and potato and rice country. Not a lot of culinary imagination. After 4 years in Seoul, Korean food is my first love.
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