JEYUK BOKKEUM
“Jeyuk bokkeum is a Korean BBQ classic! While my mum has taught me how to cook this spicy pork dish, I still always ask her to make it for me when I visit my parents in Canberra (when she cooks it, it somehow always tastes better). Jeyuk bokkeum is usually served with lots of other sides, but it also goes down a treat with just a bowl of rice and kimchi!”
- LYNN L
SERVES 5 - COOKS IN 80
INGREDIENTS
For the meat and vegetables component:
1kg pork neck (skinned and boneless)
5 pinches of pepper
1 carrot, thinly sliced
1 large onion, thinly sliced
3 - 4 stalks of diced green onion (scallion)
½ capsicum, thinly sliced
2 pinches of toasted sesame seeds
3 tablespoon sesame oil
For the meat marinade:
1 tablespoon minced ginger (or 3 pinches of ginger powder)
2 tablespoons minced garlic
1 small onion, minced
½ pear
4 ½ tablespoons gochujang (red pepper paste)
1 tablespoon gochugaru (red pepper flakes)
3 - 4 drops mirin
4 tablespoons soy sauce
4 tablespoons oligodang syrup or rice malt syrup
METHOD
Thinly slice pork into pieces of 0.5cm thickness (if meat isn’t pre-cut).
Put all of the meat marinade ingredients into a food processor and blend until it becomes a thick paste.
Combine the pork, chopped vegetables and marinade - mix well.
Marinate in the fridge for an hour (or overnight, if possible).
Right before cooking, add the sesame oil to the mixture and massage it in.
Heat a medium sized saucepan with oil, then pan fry on medium to high heat until meat and vegetables are cooked (alternatively, you can grill it on the BBQ).
Finish the dish off by garnishing with toasted sesame seeds!
DISH OF OUR HERITAGE
BY LYNN L