Korean Pork Stir Fry (Jeyuk Bokkeum)
Korean jeyuk bokkeum is a tender pork stir fry with vegetables, peanuts, and plenty of spicy, sticky sauce. It’s an easy 20-minute recipe!
Servings: 4
Ingredients
Sauce
- 1/4 cup plum jam See Note 1
- 1/4 cup hoisin sauce
- 1/4 cup gochujang paste
- 3 tbsp soy sauce low sodium, if desired
- 1 tbsp ginger paste
- 3 cloves garlic minced
- 2 tbsp cornstarch
- 1/4 cup rice wine vinegar
Pork Stir Fry
- 1.5 lb boneless pork loin chops cut into 1/4” strips (See Note 2)
- 1 tbsp cornstarch
- 1 tbsp soy sauce low sodium, if desired
- 6 green onions sliced on diagonal into 1-inch pieces
- 2 carrots julienned into strips
- 1/2 cup dry roasted peanuts
Instructions
Sauce
- 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.
Pork
- Slice the pork into 1/4” strips and toss with tablespoon of cornstarch and soy sauce in a bowl. Set aside for 5 minutes.
Cook
- 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.
Notes
- 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.
Nutrition
Calories: 580kcal | Carbohydrates: 60g | Protein: 47g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 1811mg | Potassium: 1050mg | Fiber: 4g | Sugar: 33g | Vitamin A: 5277IU | Vitamin C: 10mg | Calcium: 70mg | Iron: 3mg