Jeyuk Bokkeum (제육볶음): Spicy Pork Stir-Fry Recipe and Makgeolli Pairing

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A pile of Jeyuk-bokkeum (stir-fried spicy pork), garnished with chopped green scallions and sliced ginger or onion, served on a white square plate.
Jeyuk Bokkeum (photo by easyn)

 Bold heat, sizzling pork, and the perfect rice wine companion

When Koreans crave something spicy, satisfying, and made for sharing with drinks, Jeyuk Bokkeum is often the first dish that comes to mind. This fiery pork stir-fry is one of the most popular bokkeum anju (stir-fried drinking dishes)—loud in flavor, fast on the table, and impossible to eat quietly.

Rich with chili paste, garlic, and caramelized pork, Jeyuk Bokkeum is especially loved as a companion to makgeolli, Korea’s lightly fermented rice wine. Together, they create a balance of heat and softness that defines many Korean drinking tables.

This post is part of your Day 9 spoke content, connected to:
→ Stir-Fries and Pan-Fried Dishes (Bokkeum Anju) hub
→ Makgeolli hub
→ Soju hub (optional pairing)

 What Is Jeyuk Bokkeum?

Jeyuk (제육) means pork, and bokkeum (볶음) refers to stir-frying over high heat.

Jeyuk Bokkeum is made by marinating thin slices of pork—usually pork belly or shoulder—in a spicy gochujang-based sauce, then stir-frying it quickly with onions, cabbage, or scallions. The result is juicy, smoky meat coated in a bold, spicy-sweet glaze.

It’s a dish that hits fast and hard—perfect for waking up the palate during a drinking session.

 Why Jeyuk Bokkeum Is a Classic Bokkeum Anju

As a stir-fried anju, Jeyuk Bokkeum has all the elements that keep drinks flowing:

  • Spice that encourages sipping

  • Oil and umami that pair well with alcohol

  • Quick cooking time, ideal for bars and gatherings

  • Strong aroma that dominates the table

It’s often ordered as a main anju early in the night, setting the tone for what follows.

 Key Flavor Profile

  • Spicy from gochujang and gochugaru

  • Savory from soy sauce and fermented chili paste

  • Slightly sweet from sugar or fruit purée

  • Smoky and rich from pork fat hitting hot pan

This layered flavor is why Jeyuk Bokkeum rarely needs side dishes—just drinks.

 Ingredients for Jeyuk Bokkeum (Serves 2–3)

 Main Ingredients

  • 400 g (14 oz) thinly sliced pork belly or pork shoulder

  • 1 onion, sliced

  • 1 cup cabbage, sliced

  • 2 scallions, cut into chunks

  • 1 tbsp cooking oil

 Marinade Sauce

  • 2 tbsp gochujang (Korean chili paste)

  • 1 tbsp gochugaru (Korean chili flakes)

  • 1 tbsp soy sauce

  • 1 tbsp sugar or honey

  • 1 tbsp minced garlic

  • 1 tsp sesame oil

  • 1 tsp grated pear or apple (optional, for tenderness)

 How to Make Jeyuk Bokkeum

1. Marinate the Pork

Mix pork with all marinade ingredients. Let it rest for at least 15–20 minutes (30 minutes is ideal).

2. Heat the Pan

Heat a wide pan or wok over medium-high heat with oil.

3. Stir-Fry the Pork

Add the marinated pork and cook until it starts to caramelize and release its juices.

4. Add Vegetables

Add onion and cabbage. Stir-fry quickly to keep vegetables slightly crisp.

5. Finish and Serve

Add scallions, toss once more, and serve hot. Optional: sprinkle with toasted sesame seeds.

 How Koreans Eat Jeyuk Bokkeum as Anju

Jeyuk Bokkeum is often eaten:

  • Straight from the pan at the table

  • Wrapped in lettuce with garlic and ssamjang

  • With a bowl of plain rice to balance heat

  • Shared between sips rather than full bites

Leftovers, if any, are often mixed with rice for a spicy fried rice finale.

 Best Pairing: Makgeolli

While Jeyuk Bokkeum also pairs well with soju, makgeolli is the standout match.

  • The gentle sweetness softens the chili heat

  • Natural acidity cuts through pork fat

  • Light carbonation refreshes the mouth

Together, they create a rounded, comforting rhythm—spicy bite, smooth sip, repeat.

(Link placeholder to Makgeolli hub)

 Alternative Pairing: Soju

Soju offers a sharper contrast:

  • Clears oiliness instantly

  • Keeps the palate clean

  • Great for those who enjoy intense spice

(Link placeholder to Soju hub)

 Jeyuk Bokkeum in Korean Drinking Culture

Jeyuk Bokkeum represents energy and momentum.
It’s the dish you order when you want the night to heat up—before moving on to soups, stews, or lighter snacks.

In many meals, it serves as the bridge between:
→ Bokkeum Anju Hub
→ Gukmul Anju like Budae Jjigae or Haemul Tang

 Connected Reads in This Series

→ Stir-Fries and Pan-Fried Dishes (Bokkeum Anju): Savory and Bold Flavors
→ Makgeolli: Korea’s Living Fermentation Tradition
→ Budae Jjigae: The Ultimate Spicy Soup Anju
→ Tteokbokki: Korea’s Iconic Street Food Anju (coming next)

 Final Thoughts

Jeyuk Bokkeum is unapologetically bold—spicy, sizzling, and designed for sharing.
It captures the spirit of Korean anju culture: fast, flavorful, and deeply social.

Paired with chilled makgeolli or a clean shot of soju, it transforms a simple stir-fry into a night-long experience.

If you want to understand why Korean stir-fried dishes hold such power at the drinking table, Jeyuk Bokkeum is the place to start.

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