published Nov 19, 2021, updated Apr 15, 2024 An inexpensive, flavor-packed meal made with pantry-friendly ingredients and in just 20 minutes? It doesn’t get much better than that! Jeyuk bokkeum, which is Korean for pork stir fry, is all of that and more. It’s a spicy dish that gets its heat from gochujang, sweetness from plum jam, and some much-needed tanginess from a bit of rice wine vinegar. It’s a little unusual, but I add dry roasted peanuts for a little saltiness and a lot of crunch! You can use the sauce for protein of all shapes and sizes, not just pork. I tend to use it on almost all of my grilled meats and ribs! It’s similar to bulgogi, but spicier… not to mention quicker! If you’d prefer something much milder but with the same Korean flavor, you’ll love galbi jjim — it has more vegetables and sweetness, but just as much tender, melt-in-your-mouth meat.
Recommended Tools
Wok – There’s no better pan for stir-frying than a wok, especially with high heat and with a lot of ingredients. A good cast iron skillet works well, too — just make sure it’s big enough!
Storing and Reheating
Leftover Korean pork stir fry can be refrigerated for up to 4 days. And it’s very freezer-friendly! Portion any leftovers into freezer-safe plastic baggies and store for up to 4 months. Let thaw in the fridge overnight before reheating. Return to your wok or skillet to reheat. Set the temperature to medium and stir until the sauce thins out and everything warms through. Love this recipe? Share it with the world on Pinterest.
