Thursday, 20 August 2015

Jeyuk Bokkeum- Korean Spicy Stir Fried Pork

I recently went to Toppoki, a Korean restuarant in Birmingham, and it gave me a gentle reminder that Korean food is something I really should get to know better. The food at Toppoki was delicious, and I wanted to recreate some of the dishes we had, one of which was this vibrant coloured and flavoured pork dish.

There were many possible recipes I could have used for this, but a friend pointed me in the direction of Maangchi for good Korean recipes. I hadn't actually heard of her, it seems I have been missing out. If you are interested in Korean cooking, I would recommend looking at her website. I also like Beyond Kimchee.

So, I went with Maangchi's recipe. There are two ingredients that you probably can't pick up at your average supermarket, but if you have access to a decent Asian super market you should be ok. The ingredients in question are gochujang, a chilli paste, and gochugaru, Korean chilli flakes. Both are an exciting fearsome red colour, spicy, but not as hot as they look.

 I used pork belly for this dish, but to be honest I think in future I would prefer something leaner. I love the fattiness of pork belly, but the fat wasn't crispy, like when you cook it quick and fast, or soft and melting, like when you cook it slowly. It was still good with pork belly, but I felt I would prefer it this way.
Despite that, it was a very good dish- hot, quick and tasty.
Link to Maangchi's recipe

Ingredients for the jeyuk bokkeum- pork, onion, green chilli, spring onion, sugar, soy, garlic,gochugaru and gochujang

Ingredients mixed together

Finished dish

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