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Jeyuk-bokkeum 제육볶음 - (Korean Food)
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Last Modified : 2017/02/18

Travel regions : South Korea
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1. Ingredients for Jeyuk-bokkeum


-Primary ingredients: Pork

-Secondary ingredients: Seasoning (gochujang paste, soy sauce, sugar, garlic and ginger) and vegetables (onion, carrot, spring onion and garlic chive)




2. Taste evaluation

-Spicy:★★★☆☆
-Salty:★★☆☆☆
-Sweet:★☆☆☆☆
-Sour:☆☆☆☆☆



3. Introduction to Jeyuk-bokkeum (Stir-fried pork)

Pork probably would be the most favorite meat for Korean people. It’s usually grilled or seasoned with soy sauce or Gochujang paste.

The famous pork seasoned with Gochujang paste is called Jeyuk-bokkeum. This is practically pork meat fried with Gochujang paste.

It’s simple yet very Korean style home cooked meal so I’m going to introduce you.

Grilled Samgyupsal or pork neck is quite popular these days but in old times, people used to eat it marinated in Gochujang sauce and grilled on a gridiron.

Pork marinated in Gochujang paste was first introduced as Jeoyuk-gui in the old cooking book called Joseon Recipes written in 1939. Jeoyuk-gui refers to pork(豕; Jeo) and meat(肉; Yuk). And it later became today’s Jeyuk-bokkeum.







Jeyuk-bokkeum is sliced pork meat marinated in spicy Gochujang paste, soy sauce, sugar, garlic and ginger, and then stir-fried. It’s one of most regular home cooked meals rather than for special occasions.

People must love it because it’s delicious, right?

Jeyuk-bokkeum uses Korean traditional seasonings like Gochujang paste and soy sauce along with ingredients usually used in Korean food recipes such as garlic and ginger, and that’s probably why people enjoy it.

Plus, pork is cheaper than beef so that you can eat more meat compared to beef.

Jeyuk-bokkeum is seasoned with Gochujang paste and soy sauce giving us properly salty first taste and sugar for after taste.

Plus, garlic and ginger is used to remove the smell of the meat. Additionally, onion, carrot and spring onion adds more flavor to the dish.

It’squite common family dinner menu in Korea that you can easily see when

you order Baekban(meal with a bowl of rice, soup and side dishes)

while you travel in Korea.

So I suggest that you should try this Jeyuk-bokkeum so that you can try Korean traditional sauce.



4. Kinds of Jeyuk-bokkeum

There are not many kinds of Jeyuk-bokkeum but they add different kinds of vegetables.

Mostly the sauce would have deeper tastes when you add onion, carrot, spring onion and garlic chive.

Plus, it would taste different depending on the part of pork used.

If you use Samgyupsal that contains fat, it would be tasty and soft while it would taste neat if you use pork’s shoulder part with least amount of fat.







5. How to enjoy Jeyuk-bokkeum even more

Koreans love to eat pork for a dish at the table and snacks as well. But Jeyuk-bokkeum is preferred as a dish.

The secret is in the sauce, Gochujang paste. Spicy and sweet sauce tastes so good with white rice.

Jeyuk-bokkeum sauce tastes quite strong so you’d better eat it with rice or wrap it with outer leaves of vegetables like lettuce or perilla leaves.

People usually put a sliced raw garlic in it but you’d have to be careful for its smell afterwards.







豚肉のピリ辛炒め, チェユクポックン, 제육볶음, 돼지고기, 고추장, 저육구이, 백반, 안주, 마늘, stir-fried-spicy-pork, gochujang, grilled-pork, meal-with-a-bowl-of-rice, soup, and-side-dishes, relishes, garlic
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