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Korean Spicy Marinated Pork With Chilies and Kimchi (Jaeyook Kimchi Bokum) Recipe

Korean Spicy Marinated Pork With Chilies and Kimchi (Jaeyook Kimchi Bokum) Recipe
  • Meal

    Main Dish

  • Cusine



1/3 cup gochujang

1/4 cup chopped peeled Asian pear

1 1/2 tablespoons minced garlic

1 tablespoon minced peeled ginger

1 tablespoon soy sauce

1 tablespoon toastes sesame oil

1 tablespoon sugar

1 tablespoon Asian rice wine

2 teaspoons gochugaru

2 pounds pork shoulder, cut into thin strips

6 tablespoons vegetable or canola oil, divided

1 medium yellow onion, thinly sliced

2 scallions, white and light green parts only, thinly sliced

1 fresh Korean green chili pepper, stemmed and cut crosswise into 1/4-inch pieces

1 packed cup drained kimchi

Kosher salt

Sesame seeds, for garnish

Lettuce leaves and cooked medium-grain rice, for serving


In a food processor, combine gochujang, Asian pear, garlic, ginger, soy sauce, sesame oil, sugar, rice wine, and gochugaru and process until a smooth marinade forms. In a large bowl, toss pork with marinade, cover with plastic, and refrigerate for at least 2 and up to 8 hours. When ready to cook, heat 1 tablespoon oil in a wok over high heat until smoking. Add onion, scallion, and green chili pepper, and cook, stirring and tossing occasionally, until softened and starting to brown around the edges, about 3 minutes. Transfer to a platter. Heat 1 more tablespoon oil in the wok until smoking. Add kimchi and cook, stirring and tossing occasionally, until heated through and excess liquid has evaporated, about 2 minutes. Transfer to the platter with the onions. Working in 4 batches, heat remaining oil in wok until smoking. Add pork and stir-fry until just cooked-through and starting to brown in spots, then transfer to platter. Return all ingredients to wok and cook, tossing and stirring, until heated through. Season with salt, transfer to a serving platter, and sprinkle with sesame seeds. Serve right away with lettuce leaves and rice.