Dinner · 25 min · korean

Jeyuk Bokkeum

This is the kind of Korean dinner you’ll make on repeat — pork shoulder and gochujang, 25 minutes, big payoff. It is weeknight cooking that still hits your targets — 32 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.25 lb Pork shoulder
• 2 tbsp Gochujang
• 1 tbsp Gochugaru
• 2 tbsp Soy sauce
• 1 tbsp Sugar
• 4 cloves Garlic
• 1 tbsp Grated ginger
• 1 Yellow onion
• 2 cups Green cabbage
• 6 Perilla leaves

Steps

1. Toss the pork with the gochujang, gochugaru, soy sauce, sugar, garlic, and ginger; marinate 20 minutes while you slice the vegetables.
2. Heat a wok or large skillet until smoking, add a slick of oil, and sear the pork in a single layer — undisturbed for 2 minutes — so it browns instead of steams.
3. Add the onion and cabbage and stir-fry 4-5 minutes until the cabbage wilts but keeps a little bite.
4. Taste for balance: more gochugaru for heat, a pinch of sugar if the gochujang runs bitter.
5. Toss in the perilla leaves off the heat and serve over rice with a fried egg if you like — the runny yolk against the spicy pork is hard to beat.

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