Korean · dinner

Jeyuk Bokkeum (Korean Spicy Pork Stir-Fry)

Jeyuk Bokkeum (Korean Spicy Pork Stir-Fry) — from Jia Choi's cooking video Watch how it’s made · 8:02

Video by Jia Choi on YouTube · Open on YouTube

30 minServes 4349 kcal a serve
  • Gluten-free with a swap: Use a gluten-free gochujang and tamari instead of soy sauce to keep it gluten-free
  • Dairy-free
  • Nut-free

Contains: Gluten, Sesame, Soy. Check labels on stock, sauces and spice mixes.

A fast, punchy pork stir-fry: one serve gives about 22 g of protein, is rich in selenium and vitamin B12, and is a good source of zinc.

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Ingredients 14

Method

Tap a time to watch that step in the video.

  1. Mix the garlic, ginger, gochujang, soy sauce, rice wine, brown sugar, pepper, sesame oil, gochugaru and the chopped scallion whites in a bowl. Leave the sauce to sit for 10 minutes. 1:41
  2. Pat the sliced pork dry with a towel and cut it into big bite-size pieces. 2:38
  3. Heat the oil in a pan over medium to medium-high heat. Spread out the pork and cook without flipping too often until golden and crisp on both sides; wipe out excess fat with paper towel. 3:07
  4. Add the onion and stir-fry until translucent, making sure the pork is cooked through. 4:09
  5. Turn the heat down, add about two-thirds of the sauce and toss for about 3 minutes until the pork soaks it up, adding the rest if you like. Mix in the scallion greens and serve. 4:43

Tip. Serve with steamed rice and lettuce leaves for wrapping. Adjust the heat with more or less gochugaru.

The method is a summary in our words — the video shows every step.

One serve gives you 1 of 4

Energy349 kcal1,460 kJ
Protein22 g43% of a day
Fibre1.9 g7% of a day
Carbohydrate12 g10 g net · 5.5 g sugars4% of a day
Fat23 g7.3 g saturated30% of a day
Sodium720 mg31% of a day

Where the energy comes from one serve

  • Net carbs 12%
  • Protein 26%
  • Fat 62%

Low carb: under 26% of the energy is from carbs.

Vitamins & minerals % of a day, one serve · tap for more

Selenium High53%

29 µg a serve, mostly from pork shoulder (97%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Zinc High31%

3.4 mg a serve, mostly from pork shoulder (91%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin B12 High28%

0.7 µg a serve, mostly from pork shoulder (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Vitamin K High23%

27 µg a serve, mostly from scallion greens (57%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Vitamin B6 High22%

0.4 mg a serve, mostly from pork shoulder (65%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Iron Source11%

2 mg a serve, mostly from pork shoulder (54%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Omega-3 Source11%

0.2 g a serve, mostly from oil (56%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Potassium Source10%

490 mg a serve, mostly from pork shoulder (57%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Show the other 7
Magnesium8%

35 mg a serve, mostly from pork shoulder (43%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Vitamin C7%

6.3 mg a serve, mostly from onion (44%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Vitamin E7%

1 mg a serve, mostly from gochugaru (49%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Vitamin A6%

55 µg a serve, mostly from gochugaru (78%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Vitamin D6%

1.3 µg a serve, mostly from pork shoulder (100%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Folate5%

22 µg a serve, mostly from onion (33%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Calcium4%

50 mg a serve, mostly from pork shoulder (41%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

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Recipe and video by Jia Choi; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.