Jeyuk (Marinated Spicy BBQ Pork with Kimchi)

11:30 am on 24 November 2014


  • Kangsta Jeyuk Eunmi Kang

    20 oz. pork loin or belly
  • ½-1 cup kimchi, bite sized
  • 1 onion
  • 2 stalks green onions
  • ½ carrot


  • 1-4 tbsp gochujang
  • 1-4 tbsp soy sauce
  • 1 tbsp garlic (minced)
  • 1 tbsp sesame oil
  • 1 tbsp ginger juice (or powder)
  • 3 tbsp sugar
  • Black ground pepper to taste
  • 1 tbsp red pepper flakes (optional)


In a bowl, add 1-4 tbsps of gochujang depending on how you want your level of spiciness. Make up any difference with 1-4 tbsps of soy sauce. For example, if you prefer a mild taste, add 2 tbsps of gochujang and 2 tbsps of soy sauce but the total combination should not be more than 4 tbsps.

Add sesame oil, minced garlic, ginger juice or powder, sugar and pinch of black ground pepper.

If desired, add 2 tbsps of red pepper flakes to make it spicier.

Mix all ingredients well and put aside for later use.

For pork loins, use a meat tenderizer and lightly beat on meat until they are become very thin. Cut into desired, bite sized pieces thereafter. For pork bellies, cut thin strips into bite size pieces.

Add pork meat to the bowl of sauce that was prepared earlier and thoroughly marinate meat. Optimal time for meat to marinate is 30 minutes -- put aside to prepare vegetables.

Cut onion and carrot into thin strips, and cut green onion diagonally. Bell pepper and jalapeños are optional.

In a large pan, stir-fry pork for about 4-5 minutes in med-high heat.

Add kimchi along with vegetables into mix. Cook until pork is thoroughly cooked.

Place pork and kimchi stirfry in middle of plate and garnish with tofu around the plate.