popular korean dish

Jeyuk Bokum is Korean stir fried spicy pork bulgogi dish. It is a popular Korean main dish that many Korean cook at home and a popular menu in Korean restaurants. Thinly sliced pork belly is mainly used and marinated in Gochujang (Korean chilli paste) sauce. It is served with steamed rice.

Stir-Fried Spicy Pork (Jeyuk Bokum, 매운 돼지 불고기)

pork shoulder or pork belly

onion

tbsp gochujang (Korean fermented chili paste),

soy sauce

tbsp sugar

tbsp minced ginger

tbsp minced garlic

tbsp gochugaru (Korean chili flakes)

black pepper

onion (thinly sliced)

carrots (thinly sliced)

Some cooking oil

Put the meat and vegetables in a big bowl and add the sauce and mix them well.

Marinate the meat for at least 30 minutes.

Heat the pan on high heat and add some oil.

Add all the prepared ingredients together and stir them well.

Reduce the heat to medium half way through.

Once all ingredients are cooked serve them with some steamed rice or salad

Korean Fried Chicken is very crispy and it is the crispiness that defines its uniqueness as Korean Fried Chicken. Crispy Chicken is then coated with Sweet Chilli Sauce, which is made with Gochujang.The Spicy and Sweet flavour of the sauce is a perfect combination with this fried chicken.

Korean Sweet Chilli Chicken (Yangyum Chicken, 양념치킨)

kg Chicken wings

Vegetable Oil

tsp sea salt

½ tsp ground black pepper

½ tsp baking powder

garlic powder

g corn starch

garlic (minced), 1 tsp gochujang, 2 tsp ketchup,2 tsp sugar

Garnish (Optional) : Peanuts, Sesame seeds

In a deep pot over medium-high heat, heat 4 to 6 cups vegetable oil to 180°C

In a small bowl, combine salt, pepper, baking powder,and garlic powder. 

Pat wings dry with paper towels, then rub with grated ginger and season with salt mixture.

In a large bowl, toss wings with corn starch and squeeze to compress coating onto each wing.

Carefully add wings to oil and fry until skin is just lightly crisped and golden, occasionally flipping with tongs, about 10 to 15minutes.

Remove wings from oil and set aside on prepared plate. Let rest briefly.

Heat frying oil to 180°C. Return wings to pot and fry again until deeply golden and skin is crisp and crunchy, about 5 to 7 minutes. Remove wings from oil and place in a large mixing bowl.

Make sauce: In a medium saucepan over medium-low heat, mix garlic, gochujang, ketchup, sugar and cook until bubbling. Stir until bubbling and slightly thickened.

Pour sauce over wings and toss until evenly coated. Add in peanuts and toss to combine (This is optional)

Garnish with sesame seeds before serving

If you prefer boneless chicken, you can use chicken thighs to create boneless Korean Fried Chicken. 

Top 2 popular korean dish recipes from across the web

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Top Tags

Stir-Fried Spicy Pork (Jeyuk Bokum,...

Korean Sweet Chilli Chicken (Yangyu...

Top 2 popular korean dish recipes from across the web

The most viewed popular korean dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Stir-Fried Spicy Pork (Jeyuk Bokum,...

Korean Sweet Chilli Chicken (Yangyu...

The most viewed popular korean dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine