Korean Kimchi Pork Stir-fry
Quick answer
Kimchi jeyuk bokkeum is a Korean stir-fry of pork shoulder seasoned with gochujang, gochugaru, and soy sauce, then cooked over high heat together with well-fermented aged kimchi.
What makes this special
- Kimchi jeyuk bokkeum sears pork shoulder and fermented kimchi together for a tangy, savory stir-fry.
- Pork seared flat first to develop browning before kimchi is added
- Fermented kimchi sourness acts as sauce and cuts the fat
Key ingredients
Core cooking flow
- 1 Cut 600 g pork shoulder slices into bite-size pieces.
- 2 Slice 300 g aged kimchi into long strips and cut 150 g onion into not-too-thick slices.
- 3 Heat a pan thoroughly over high heat, then spread the pork in a single layer without crowding.
Kimchi jeyuk bokkeum is a Korean stir-fry of pork shoulder seasoned with gochujang, gochugaru, and soy sauce, then cooked over high heat together with well-fermented aged kimchi. The kimchi's deep sourness from lactic acid fermentation cuts through the pork fat and tempers its richness while simultaneously amplifying the chili heat of the paste, making the overall flavor more intense than either ingredient achieves alone. Searing the pork first against a dry hot pan builds caramelized edges that add depth to the final dish, and adding the kimchi and onion afterward lets the combined liquid reduce into a concentrated glaze that coats everything in the pan. The more aged the kimchi, the more it functions as both seasoning and acid, which means less soy sauce is needed without losing complexity. Scallion and sesame oil finish the dish cleanly, and wrapping portions in fresh lettuce leaves gives the heat somewhere to go, softening each bite considerably.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Cut 600 g pork shoulder slices into bite-size pieces.
Mix them evenly with half of the gochujang, gochugaru, soy sauce, minced garlic, and sugar so the seasoning reaches between the slices before cooking.
- 2Prep
Slice 300 g aged kimchi into long strips and cut 150 g onion into not-too-thick slices.
Cut 70 g green onion on the bias and keep it separate, since it goes in at the end.
- 3Control
Heat a pan thoroughly over high heat, then spread the pork in a single layer without crowding.
Leave it mostly untouched for about 2 minutes so browned edges form instead of steaming the meat.
- 4Control
When the outside of the pork has cooked, add the kimchi, onion, and remaining seasoning.
Stir-fry over high heat for about 3 minutes, mixing once the kimchi smells sharp and the onion starts to soften.
- 5Control
Once liquid collects in the pan, lower the heat to medium-high and reduce it for about 3 minutes.
Scrape the bottom before the sauce scorches, stopping when the seasoning looks glossy and clings to the pork.
- 6Finish
Add the green onion and 1 tbsp sesame oil, then stir-fry for just 1 more minute to keep the finish fresh.
If the kimchi tastes too salty, balance it with a little water and sugar before serving.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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