Dwaejigogi-bokkeum is spicy stir-fried pork, also known as jeyuk-bokkeum. It is an easy, flavorful dish to serve with rice, kimchi, and lettuce wraps, and you can make it in about 25 minutes, including preparation.
I first learned this way of cooking pork when I visited relatives in the Korean countryside. Until then, I had only known how to marinate the pork before cooking it, as in my spicy pork bulgogi (dwaeji-bulgogi) recipe. At their house, they put the pork in a large skillet and added gochujang, gochugaru, sugar, soy sauce, garlic, and the other ingredients as they cooked. There was no need to marinate the meat ahead of time. It tasted so good, and what I liked most was how easy and quick it was!
Sometimes I think about how useful these simple cooking methods from the Korean countryside are for our busy lives today. This recipe is one I turn to when I want something delicious without a lot of preparation.
Choosing pork
I use thinly sliced pork belly, but pork neck or shoulder also works well. You can buy pre-cut pork at a Korean grocery store or ask your butcher to slice it about 1/8 inch thick. If you prefer chicken, you can use chicken breast instead. Partially freezing it makes it easier to slice thinly.
Ingredients
Serves 3 to 4
Total time: about 25 minutes
- 1 pound pork belly, cut into bite-sized pieces (1/8 inch thick)
- ¼ cup hot pepper paste (gochujang)
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 2 tablespoons hot pepper flakes (gochu-garu)
- ¼ teaspoon ground black pepper
- 1 tablespoon toasted sesame oil
- 5 garlic cloves, minced
- 1 teaspoon ginger, minced
- 1 medium size onion, sliced
- 4 green onions, sliced
- 1 teaspoon toasted sesame seeds
Directions
- Heat up a large, thick skillet (or pan) over medium high heat.
- Add pork, hot pepper paste, soy sauce, sugar, hot pepper flakes, black pepper, and toasted sesame oil.
- Mix it well, stirring with a wooden spoon. Cook it for a few minutes until the pork is well mixed with the seasonings.
- Add garlic, ginger, onion, and green onions. Stir and cook for 12 to 15 minutes until the pork is fully cooked and juicy and a little crispy.
- Transfer to a serving plate and serve with rice, kimchi, lettuce, ssamjang, and more side dishes.
Tips for stir-frying
Cook over medium-high heat so the pork stir-fries nicely without becoming watery. If the heat is too low, the ingredients release liquid and the dish becomes watery. Stir as you cook to keep the pork and seasonings from burning.
Storing and reheating
I recommend making just enough to enjoy right away. If you have leftovers, refrigerate them and eat them by the next day. You can reheat them in the microwave, or put them in a skillet with a little water and stir-fry over medium-high heat until the pork is tender and heated through.
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I made this today.
So good!
My husband is thrilled, too.
Good that he took a picture on my behalf… ;-)
I’m glad you and your husband enjoyed spicy stir-fried pork! It’s so easy to make, isn’t it? : )
We had it again right now!
Pork neck this time (it’s better with belly, but that’s all I had) – and lots of really fresh 깻잎!
My husband had given seeds to a gardener he’s friends with. That gardener is excited about how gorgeous it is.
As for him, it will be always in the Munich Botanical Garden from now on!
sanne,
Wow, thanks to you and your husband, it looks like Korean perilla leaves will soon make its debut at the Munich Botanical Garden!
It already has this year! As has Elephant garlic (which comes from Korea originally – lovely blossoms!) – which my husband also had suggested to the gardeners to be planted…
And this Sunday, there will be a guided tour through this part of the Garden – Useful plants. My husband will be there, too – not as an official guide, but a knowledgeable amateur.
And that’s 쑥갓 behind the 들깨.
Thank you for sharing the photo!
Elephant garlic there in bloom:
Hi Maangchi, my family and I love your recipes and use them all the time! Here’s a picture of spicy pork with perilla leaves from our garden! Thank you so much for sharing your cooking and happiness and love of eating with all of us!
Hi Slee8791,
Every single perilla leaf looks perfect! Your spicy pork must taste even more delicious wrapped in those beautiful homegrown perilla leaves.
I’m very happy to hear that you and your family enjoy my recipes.
Happy cooking!
Loved loved the recipe. This dish is a super-hit for us ❤️.We love you Maanchi
Hi Maangchi
I have a few questions,
1. Would it be possible to use pork butt instead of pork belly?
2. Can I prepare all the ingredients and marinade it ahead of time, portion it out and freeze it so I can enjoy it whenever I want?
Thanks!
Yum! We used sliced pork we had for stir fry because that it what we had on hand. Served with rice, lettuce leaves, kimchi, and steamed veg.
You made it less spicy! It looks so tasty!
Made this dish using pork loin cut into small pieces with white rice and spring mix and it came out amazing! Had some kimchi on the side and the whole meal came together nicely. Perfect amount of spice and flavor for a spicy girl like me ❤️
What a great looking and well-balanced meal it is!
This recipe was excellent! My local Korean restaurant includes mandolin shredded carrot, so I did likewise in mine. I can’t wait to try this sauce in dak bokkem.
Spicy Stir-fried pork has always been my favorite dish at Korean Restaurant. I can’t really cook until I discovered your recipes, and this is my very first attempt cooking this. I am so very happy that I can now cook this dish at home. Thanks so much Maangchi!
Wow, your stir-fried pork looks super tasty! Is it your homemade kimchi, too?
This recipe was wonderful and full of flavor. I served it with a side of Oi-muchim (spicy cucumber salad) which complimented the spicy pork well.
I have tried making several of your recipes and feel like I can finally do a little experimenting with them. Tonight I made a modified version of this spicy stir-fried pork belly in my FireDisc cooker. I cut the pork belly into matchsticks and cooked until crispy and much of the fat had rendered out. I then scoped it aside and added the sliced onion to the fat cooking until soft. I then scooped onion aside and added cubed zucchini. Once zucchini started to soften, I added the seasonings as instructed above, mixed well and cooked for about 5 minutes to get everything cooked down. I then scooped all the mixture to the side and added 2 cups water to the center with a 1lb bag of rice cake (disc shaped). Cooked until tender, mixed everything up and served with sesame seed garnish.
Made this last night, and my neighbor said he loved it after tasting. I even showed him the recipe video.
Made this tonight with chicken(it’s what I had in my freezer), it’s the best tasting thing in the world! I have a hard time remembering to eat due to an autoimmune disorder but I have no problem eating maangchi’s recipes :)
I’m glad you enjoyed this dish!
I made this last week…. It was DELICIOUS! I’m in the military and spent a year in Korea. The one thing I miss most is the food. I appreciate you posting these recipes. Brings me back!
I’m glad you like my recipes. You went to Korea to protect my country, but you fell in love with our food. I lived in the USA, and then once I went back to Korea I really missed some American foods, like salad. We have something in common!
This was amazing. You are amazing.
Dinner for one.
**HI Maangchi, thank you for sharing your recipes. I like your cooking videos as you show the ‘real world’. Unlike many cooking celebrities and shows, where all ingredients are prepared prior to the shooting, and no washing is needed to be done during and after the cooking. I watch your videos over few times, considering the preparation work and cleaning up before deciding which dishes to make. Kamsahamida.***
안녕하세요!
I love Your recipes! Ever since I started following Your blog, my cooking became so much better!
This recipe is probably the easies I’ve done so far. As a dinner, I made it with 밥, 통배추김치, 흰무 (I’m not sure if it’s correct name for pickled radish) and my favorite 녹차라떼.
Sooooo good! And easy!
Greetings from 폴란드!
Everything looks great!