Friday, February 10, 2012

Jeyuk Bokkeum (Stir-Fried Spicy Pork)

I've got a prettier, updated version of this recipe, if you're interested in better photos and clearer step-by-step instructions!

Ingredients [serves 4]:
1 lb sliced pork belly
4 cloves garlic
1/2" piece of ginger, grated
1/4 cup Korean hot pepper paste
1/4 teaspoon sesame oil
2 tablespoons brown sugar
1 onion, sliced
3 scallions, cut into fourths
2 teaspoons oil
1 cup cabbage kimchee, cut into bite-sized pieces
1/2 14 oz. package of firm tofu (optional)
1 package udon noodles (optioal)

Cut the pork belly into bite-sized pieces and put in a bowl with the grated ginger, sliced garlic, hot pepper paste, brown sugar, and sesame oil and mix to coat the meat.
Slice the onion into half-moons and cut the scallions into pieces and set aside.
Chop the kimchee into bite-sized pieces. Heat up a large frying pan, add oil, and stir fry kimchee.

Meanwhile, put the tofu in a pot with water and bring to a boil.
And if your udon noodles are frozen (like mine were), soak in cold water to help defrost and rehydrate.

Once the kimchee is translucent, you can add in the pork.


 Once the pork is done, boil the udon noodles just until they're cooked and barely translucent.

Drain the tofu and slice.
Arrange the tofu pieces around the edge of your serving platter.
Drain udon noodles and put them in the center of the tofu pieces.
Then place the pork on top of the noodles.
And then top with the scallions.
Serve with rice.


Enjoy :)

By the way, you can customize this to your tastes. You can exclude the tofu and/or udon, you can make it without the kimchee, or you can make it without the pork.

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