Jeyuk bokkeum, also called dwaeji bulgogi, is the fiery cousin of bulgogi: pork shoulder sliced thin, marinated in gochujang, and stir-fried until the edges caramelize. It is the pork of choice at Korean barbecue tables and a weeknight favorite across the country. The marinade is bold and garlicky, with a heat that is upfront but friendly. It is fast, fiery, and endlessly satisfying, the kind of dinner that makes you glad you cooked extra rice.
Spicy, smoky pork that begs for a bowl of rice
The pork comes out tender and glossy, with charred edges and a sweet, spicy glaze that clings to every slice. Onions and chili peppers add sweetness and crunch, and a final drizzle of sesame oil makes everything sing. Serve it with lettuce leaves and ssamjang for wraps, or simply pile it over rice with a fried egg. Leftovers, if there are any, make a fantastic filling for a quick rice bowl the next day.
Craving more? Explore all Korean Kitchen recipes.
Want the full story on the sauces behind this dish? See our Beginner’s Guide to Asian Sauces & Seasonings.
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