Counter 10 · Wok, Skewer & Bowl
Jeyuk Bokkeum Spicy Pork with Cabbage
A fast Korean stir fry of thin pork shoulder, cabbage and leeks in a fiery chili paste sauce, finished with shredded perilla leaves for a bright, minty lift.
- Prep
- 20 min
- Cook
- 12 min
- Serves
- 4
- Level
- Easy
Walk into any Korean lunch counter at noon and a platter of jeyuk bokkeum is probably on half the tables. It is built on fatty pork, because the rendered fat carries the chili paste into every leaf of cabbage. Keep the heat high and the pan big; cabbage that steams turns limp and sweet, while cabbage that sears keeps a little crunch. Perilla leaves can be found at Korean markets, but a handful of mint and basil gets you close.
Method
-
Mix the gochujang, gochugaru, soy sauce, sugar and garlic in a bowl, add the pork and toss until every slice is coated red. Let it sit 15 minutes.
-
Heat the oil in a 12-inch skillet or wok over high heat until it shimmers.
-
Add the pork in an even layer and cook without stirring for 2 minutes, then stir-fry 3 more minutes until the fat renders and the edges darken.
-
Push the pork aside, add the onion and leek to the empty space and cook 1 minute to soften.
-
Add the cabbage and toss everything together for 3 to 4 minutes, until the cabbage is glossy and wilted at the edges but still crisp in the center.
-
Taste and adjust with a splash of soy sauce, then pile onto a hot platter, top with perilla ribbons and sesame seeds and serve with rice.
10 Hanging next to it
All Wok, Skewer & Bowl →
Members only
No. 10 · Wok, Skewer & Bowl
Thai Waterfall Beef Salad
4.7 (312)
Members only
No. 10 · Wok, Skewer & Bowl
Grilled Chicken Thigh Teriyaki
4.6 (583)
Free
No. 10 · Wok, Skewer & Bowl
Shredded Beef with Peppers and Sesame
4.3 (267)
Members only
No. 10 · Wok, Skewer & Bowl
Classic Beef and Broccoli
4.5 (1342)
