Spicy Fried Pork

(제육 볶음 – JeYuk Bokkeum)(돼지고기볶음 – dwaejigogi-bokkeum)
I was first introduced to this dish as an accompaniment to drinking soju in Korea. A small plate of fiery pork served as a drinking snack in any of the “soju tents” found across Korea. In restaurants and in homes, this dish was served as a main dish, served with rice and ban chan, and very often with leaves of lettuce, perilla, napa cabbage, or some other large green leafy vegetable. These leaves are used as wraps, with the meat, some rice, possibly some raw garlic and chili pepper slices, and a dollop of Ssamjang as a filling.

Cooking Times

Preparation Time: 12 hours

Cooking Time: 10 minutes

Inactive Time: 11 hours

Total Time: 12 hours

Degree of Difficulty

Degree of Difficulty: Easy


Servings: 4

Yield: 1.2 pounds

Recipe Type: Main Dish


1 pound Pork (Shoulder or Loin)

1 small Onion

2 large Green Onions

1 Green Chili Pepper

1 Red Chili Pepper

Pork Seasoning

Seasoning Paste

Pork Seasoning

¼ teaspoon Salt

¼ teaspoon Black Pepper

1 tablespoon Cooking Wine

Seasoning Paste Ingredients:

1 tablespoon Kochujang

4 tablespoons Red Pepper Powder

4 each red chile peppers

1 tablespoon Soy Sauce

6 cloves Garlic

¼ medium Asian Pear (Substitute semi sweet apple)

2 tablespoons Brown Sugar

½ tablespoon Sesame Oil

1 tablespoon rice wine vinegar

4 tablespoon water



Thin slice the pork (about 1/8 of an inch thick).

Place the pork into a mixing bowl and add the cooking wine, salt, and black pepper.

Mix well and let stand for at least 10 minutes.

Cut the Onion in half from top to bottom, then thick slice each half crosswise (about 1/4 to 1/2 inch thick).

Cut the green onions into about 1 1/2 inch long sections.

Slice the peppers on a diagonal (about 1/8 inch thick slices).

Mix Seasoning Paste

Place the Asian pear, garlic, peppers, and water into a blender, and blend into a smooth paste.

Combine all of the seasoning paste ingredients in a mixing bowl, mix well, and let stand ten minutes.

Add the pork and onion to the seasoning paste and mix well.

Cover and let stand in the refrigerator for 3 to 12 hours.


Lightly oil a cooking pan and heat over medium high heat.

Add the marinated pork mix and stir fry about four or five minutes.

Add the green onions and peppers, and stir fry another two minutes.


Serve with steamed white rice and ban chan.

May also be served Ssam style with loose leaf lettuce, Ssamjang, raw garlic slices, etc


For ease in slicing the pork, partially freeze it until firm. You will be able to get more uniform slices this way.

Marinated raw pork may be frozen for later use. Keeps well for up to three months in a well (vacuum) sealed container. Up to two weeks in freezer wrap or three weeks in plastic “lock” bags.