Saturday, July 5, 2008
This spicy looking red stir fried dish is called "Jae Yook Bokum" in Korean. It's basically pan fried Korean spicy pork. When making this dish, the spicy sauce is very important and it determines the flavor of the whole dish. After all, that is the only sauce you add to this dish. If you are not into hardcore spicy Korean food, you can soften it up by adding more soy sauce and less red pepper paste and red pepper powder to the sauce mix.
1. First you need some Korean red pepper paste (gochujang). In the picture below, I used about 4 tablespoons of it. I used a lot because I like it spicy. Do not follow this 4 tablespoon direction if you can't eat spicy food. Add maybe 1-2 tablespoons and later add more soy sauce.
2. To make it spicier, I added another 2 tablespoons of red pepper flakes to the mix. Yes, I am crazy.
3. 1 tablespoon of sesame oil.
4. 1 tablespoon of soy sauce.
5. 1 tablespoon of sugar.
6. 2 tablespoons of corn syrup. Skip this part if you don't like corn syrup.
7. Add some black pepper and the sauce is pretty much ready.
8. Ok now, you want to slice up your pork meat. I used loins just because I had some leftover from the other day. However, if you like something more tender, go with pork belly. Pork belly will make this dish very nice and rich.
9. Put the pork meats into a bowl and add 3-4 tablespoons of minced garlic. Yes, that night, I did not go out after eating this!
10. Add the sauce you prepared earlier. Just use enough sauce to throughly marinate all your pork.
11. Now, you will be chopping some vegetables and adding them to the mix above. I used an onion, a carrot, two Jalapeño peppers, a green onion, and a red bell pepper.
Just chop them all and add them to the mix.
12. Put this mixture into your refrigirator for about 30 minutes before you start to pan fry them.
13. Pan fry them for 7 minutes in med-high heat and throughly cook the pork.