Jeyuk bokkeum is spicy Korean pork, veggies and peanuts in a feisty gochujang sauce. Make this pork stir fry recipe for a tasty 20-minute meal!
Stir fries are one of my favorite easy dinner recipes. They’re full of protein and vegetables, and an easy way to use up any veggies lurking in your fridge’s produce drawer, too.
When you want a flavorful, healthy meal but you’re short on time, let this pork stir fry recipe be your quick dinner solution. It only takes 20 minutes to put together and it can be frozen for easy meal prep!
Cuisine: Asian / Korean
The Korean word jeyuk in English means pork, and bokkeum in English means "to cook with little [small amount of] liquid". In other words, it's stir frying.
This dish features spicy Korean pork and tender-crisp stir fried vegetables, in an amazing stir fry sauce made with gochujang. If you’ve ever had Korean pork bulgogi, the flavor of the spicy jeyuk is similar to that.
The difference between bulgogi and bokkeum is in the cooking preparation. With bulgogi, the meat is typically grilled.
jaeyook bokkeum, jaeyook bokum, jeh yuk
Jae·OOK boh·kahm (sounds like “Jay took bow come”)
Difficulty: Easy 🥄
Time to prepare: 20 minutes
Ingredient notes and substitutions
- Pork- I use boneless pork loin to make this recipe. This cut of meat isn’t terribly expensive, and it has a nice flavor. You could also use boneless pork shoulder (otherwise known as pork butt).
Some people like to make their spicy jeyuk with pork belly. Obviously, that makes for one heck of a delicious pork stir fry, but the cost of pork belly is very expensive right now.
- Peanuts- I like the salty crunch of peanuts in my stir fry. If you need or want to leave them out of yours, the jeyuk bokkeum will still be delicious.
- Vegetables- Feel free to add any of your favorite veggies to the stir fry. I keep things simple; just some scallion (green onions) and carrots.
If you plan to use different veggies, add firmer vegetables, such as carrots and celery, a couple of minutes before softer ones, like mushrooms or zucchini. This way, everything cooks evenly.
Spicy stir fry sauce
The sauce for jeyuk bokkeum has sweet and spicy flavors. Gochujang is a Korean red pepper paste, and fair warning- it is does have a hefty kick of spicy heat!
However, feel free to adjust the amount of spicy gochujang and/or sweet plum sauce. I want you to create a pork stir fry recipe that you'll love!
Jeyuk bokkeum FAQ and recipe notes
Jeyuk is the Korean word for pork. There are many different jeyuk recipes, and the cut of pork and meat preparation varies depending on the recipe. Jeyuk dosirak is a Korean marinated pork dish and jeyuk bokkeum is a spicy Korean pork stir fry.
Yes, stir fries are very freezer friendly! Allow the food to cool before transferring it to an airtight, freezer-safe container or plastic freezer bag. Once frozen, pork stir fry will keep for about 4 months.
The best way to reheat spicy jeyuk stir fry is in a wok or skillet over medium heat. Stir occasionally until it warms through. If the meal was previously refrigerated, the sauce may be very thick at first, but it will thin out as it reheats.
Jeyuk Bokkeum (Pork Stir Fry Recipe)
- ½ cup plum jam See Note 1
- ¼ cup hoisin sauce
- ¼ cup gochujang paste
- 3 tablespoon soy sauce low sodium, if desired
- 1 tablespoon ginger paste
- 3 cloves garlic minced
- 2 tablespoon cornstarch
- ¼ cup rice wine vinegar
Pork Stir Fry
- 1.5 lb boneless pork loin chops cut into ¼” strips (See Note 2)
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce low sodium, if desired
- 6 green onions sliced on diagonal into 1-inch pieces
- 2 carrots julienned into strips
- ½ cup dry roasted peanuts
- To a medium sized bowl, add plum jam, hoisin, gochujang, soy sauce, ginger and garlic. In a separate small cup or dish, mix together the vinegar and cornstarch to make a slurry, then whisk it into the jam mixture. Set aside.
- Slice the pork into ¼” strips and toss with tablespoon of cornstarch and soy sauce in a bowl. Set aside for 5 minutes.
- Over high heat, add oil to the wok or skillet and wait a minute for it to get hot. Add pork and toss to cook, stirring to quickly brown on all sides.
- Add the vegetables and cook for 3 minutes, or until tender.
- Add the stir fry sauce and peanuts; Cook for 3 more minutes, stirring frequently, as sauce will thicken.
- Serve as is, or over steamed jasmine rice. Garnish with more peanuts and sliced green onions if desired.
- I use Smucker’s red plum jam.
- Any cut of boneless pork may be substituted for boneless pork loin chops, such as pork tenderloin or pork shoulder. Or, feel free to use pork belly if you'd like.
*The information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.