Jeyuk Bokkeum is one of the highlights of a traditional Korean BBQ. This dish is absolutely brimming with such delicious and complex flavours, yet it’s so easy to prepare and cook. Marinate overnight for a stronger taste and pop it onto the grill when you are ready!
900g pork shoulder (thinly sliced)
1 small onion (thinly sliced)
3 scallions (cut into 5cm pieces)
6 tbsp gochujang (Korean chilli pepper paste)
1 tbsp gochugaru (Korean chilli pepper flakes)
3 tbsp soy sauce
3 tbsp rice wine (or mirin)
2 tbsp sugar (or brown sugar)
1 tbsp corn syrup (or honey)
2 tbsp sesame oil
2 tbsp minced garlic
1 tbsp grated ginger
½ apple grated (small, optional)
Gochujang (Korean red chili pepper paste)
Doenjang (Korean soybean paste)
1 tsp garlic (thinly sliced)
2 Korean green chilli pepper (chopped)
1. Mix all marinade ingredients well. Combine the meat, onion, and scallions with the marinade and mix well.
2. Marinate for about an hour or overnight.
3. Preheat and lightly oil with sesame oil before adding the meat. Grill over charcoal or pan fry in a skillet over medium high heat until slightly caramelized.
4. Serve with steamed rice or as a wrap. First, put a leaf of lettuce in your palm. Add perilla leaves followed by a piece of meat and then add a dollop of gochujang (Korean red chilli pepper paste) or doenjang (Korean soybean paste) if you can’t handle spiciness, a sliver of garlic and a piece of chopped Korean green chilli pepper.
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