Jeyuk Bokkeum (Korean Spicy Stir Fried Pork), Made with Monk Fruit Sweetener
International dishesStir FriesKoreaabout 45 minutes including marinating time
Jeyuk bokkeum is a fast stir fry built on gochujang, with thinly sliced pork, a strong chili heat and enough punch to carry a bowl of rice. The sauce has blended apple in it, which gives a soft natural sweetness.
The hardest part is keeping the heat high enough that the pork sears rather than stewing in its own liquid. The thinner and wider the slices, the faster they take up the sauce. The pan has to be very hot before the pork goes in, and filling it all at once is a mistake: two batches work better.
This batch weighs about 937g, at roughly 120 calories per 100g.
Method
Put 60g apple and the 50g onion for the sauce in a blender and grind them down, then add 2 tablespoons gochujang, 2 tablespoons Korean soy sauce, 1 tablespoon Korean sesame oil, 1 tablespoon kOBE Monk Fruit Blend, 1 tablespoon minced garlic and 1 teaspoon ground pepper, pulse briefly and mix well.
Rinse 500g pork shoulder and slice it as thinly and as widely as possible. Marinate it with 2 tablespoons cooking wine for 10 minutes.
Pour the sauce over the pork and mix well, cover, and marinate for at least 30 minutes. For a lunch box, marinating from the night before works better.
Cut 1 onion, 1/2 leek and 1 horn chili into bite sized pieces.
Set a pan over high heat until very hot, add the marinated pork and stir fry until nearly done, then lower the heat, add the onion, leek and horn chili, and cook through before turning off the heat.
Scatter over 1 teaspoon toasted sesame seeds and serve with lettuce, cucumber and perilla leaves.
Tips
The blended apple in the sauce tenderizes the pork and gives a soft sweetness, and pear does the same job.
Korean perilla leaves are sold at Korean grocery stores, and lettuce makes a fine wrapper without them.
Thinner slices take up the sauce faster, and 20 minutes in the freezer before slicing makes the knife work easier.
kOBE Monk Fruit Blend dissolves slowly, so the blended sauce rests 5 minutes and gets another stir before it meets the pork.
High heat and a pan that is not crowded matter, because a full pan makes the pork release water and lose its seared edges.
The greens go on the table cold and thoroughly dry, since wet leaves make a soggy wrap.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.