Recipes - Spicy Pork (제육 볶음 - JeYuk Bokkeum) (돼지고기볶음

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.

Degree of Difficulty

Degree of Difficulty: Easy

Servings: 4

Yield: 1.2 pounds

Cooking Times

Preparation Time: 12 hours

Cooking Time: 10 minutes

Inactive Time: 11 hours

Total Time: 12 hours

Ingredients

Ingredients:
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
Ľ	teaspoon	Salt
Ľ	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
Ľ	medium	Asian Pear (Substitute semi sweet apple)
2	tablespoons	Brown Sugar
˝	tablespoon	Sesame Oil
1	tablespoon	rice wine vinegar
4	tablespoon	water

Procedure

Preparation:

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.

Cook

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

Serve with steamed white rice and ban chan.

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

Tips

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.

Nutrition Facts

Serving size: 1/4 of a recipe (7.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories	221.71
Calories From Fat (30%)	66.92
Calories From Protein (34%)	75.01
Calories From Carbohydrates (36%)	79.78
Calories From Alcohol (0%)	0
% Daily Value
Total Fat 7.89g	12%
Saturated Fat 2.29g	11%
Monounsaturated Fat 3.3g
Polyunsaturated Fat 1.43g
Trans Fatty Acids 0g
Cholesterol 49.67mg	17%
Sodium 456.92mg	19%
Potassium 619.55mg	18%
Total Carbohydrates 22.25g	7%
Fiber 2.2g	9%
Sugar 12.43g
Sugar Alcohols 0g
Net Carbohydrates 20.05g
Protein 19.43g	39%
Vitamin A 852.05IU	17%
Vitamin C 121.84mg	203%
Calcium 56.32mg	6%
Iron 2.23mg	12%
Vitamin E 0.72mg	7%
Vitamin D 0IU	0%
Thiamin 0.57mg	38%
Riboflavin 0.29mg	17%
Niacin 4.11mg	21%
Vitamin B6 0.7mg	35%
Folate 30.29mcg	8%
Vitamin B12 0.43mcg	7%
Pantothenic Acid 0.62mg	6%
Vitamin K 29.12mcg	36%
Phosphorus 193.56mg	19%
Magnesium 41.33mg	10%
Zinc 2.09mg	14%
Copper 0.18mg	9%
Manganese 0.32mg	16%
Selenium 27.37mcg	39%
Alcohol 0g
Caffeine 0mg
Water 155g	0%

Recipe Type: Main Dish

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