34 responses

  1. kitchenriffs
    August 30, 2012

    Easy-peasy indeed! And looks darn tasty. I actually enjoyed 7th grade algebra. But the more advanced math? Let’s not talk about that. ;-) Very nice recipe – thank you.

    • Holly
      August 30, 2012

      Yup, I know what you mean.

  2. Ann Mah
    August 30, 2012

    I am drooling just over your photos — I can practically smell this in the pan and feel the scent clinging to my hair. Thanks for a gorgeous recipe!

  3. Sook
    August 30, 2012

    Mmmm… Jeyuk bokkum is one my favorites! I sucked at math too! Or so I thought… until I came to America and took stats in college and absolutely loved it and got my first A in MATH!! Anyway… I am now craving some of this… Yum!!

  4. Vicky @ Ursine Cuisine
    August 31, 2012

    Oooooooh wow wow wow! This looks beautiful, and I will definitely be making this. How lovely. We don’t have an Asian market in our town, and I don’t want to wait until my next trip (our nearest Asian supermarket is approx 25 miles away) so I will be attempting to thinly slice the meat myself. I’ll semi-freeze it first so I can get it lovely and thin like that.

    Delicious, Holly, as always – thank you for posting.

    • Holly
      August 31, 2012

      Semi freezing is great way to cut meat thinly. Let me know how you like the dish, Vicky. Thanks!

  5. Jen @ Savory Simple
    September 2, 2012

    Some of my favorite ingredients are listed here! I love how easy and flavorful this is.

  6. Jade@CookingFashionistaBlog
    September 4, 2012

    I also feel like I’m the only Korean/Asian who does not do well with Math. All through school and even college, I received A’s in every subject except Math and Science! :-(. Food looks delicious! I will have to try the recipe.

  7. Nami | Just One Cookbook
    September 5, 2012

    Big bowl of rice please! This is wonderful… I love pork dish and although I cannot eat very spicy food, I will control the level of spiciness. My mouth water by looking at your beautiful pictures. Whenever I come to your site, it makes me think I need to have good light and good photography skills to convince everyone it’s good food. You’re always doing amazing job!

    • Holly
      September 5, 2012

      You are so sweet Nami. Thanks for the compliment. I think having the natural light is the best tool for good photography and I still need to understand how to use light more properly. What type of lighting do you use in your pictures?

  8. PF Changs
    September 6, 2012

    Korean Pork is a great dish and easy to make. One of my favorites!!!

  9. cooking.eating.carousing.
    September 7, 2012

    Beautiful, holly. I can just imagine having a mouthful of rice and this pork together. Yummm….

    • cooking.eating.carousing.
      November 3, 2012

      I finally cooked this last week and it was so so good! So much so that hubby was raving about it for days afterwards. So, I’m giving you love back for this.

      And the pork neck meat is the right cut for this, just the right amount of fat. I couldn’t find the thinly sliced pork in my local butcher, instead I got a slab of pork neck meat and sliced them myself, I might have to do a post about this, hopefully sooner than later.

      • Holly
        November 3, 2012

        That is great to hear. Would love to see the post how you make the dish.

      • cooking.eating.carousing.
        June 25, 2014

        I just made this again today with a small handful of oyster mushrooms. And it’s as tasty and addictive as I remember it!!

      • Holly
        June 26, 2014

        Awesome! Mshrooms are great addition to this dish. Yeah, this spicy pork is quite addictive once you try it. Thanks!

  10. Jerry Diego
    March 21, 2013

    I’m determined to make my spicy pork better. I’ve tried three different recipes, and your proportions seem best to me. I might omit the red pepper flakes as I find the gochujang quite spicy as is. I haven’t come across a recipe with corn syrup. I see it’s optional, but what exactly does it add to the dish that the regular sugar doesn’t? I’m curious. Thank you for a great site!

    • Holly
      March 21, 2013

      Hi Jerry, you can omit the corn syrup. Corn syrup gives a nice sheen to the dish. I highly suggest to add Korean chili flakes, though. It adds a nice spicy chili kick that gochujang alone doesn’t give. You can use only half the amount if the spiciness is a concern. Let me know if you need further assistance.

  11. Kiss_the_cook
    May 2, 2013

    Hi Holly, just wanted to let you know, that I’m a new, but avid reader of your entertaining blog. After some difficulties obtaining the ingredients (I hail from Germany) I cooked your Spicy Pork today. It was just wonderful! My son (13 yrs. and extremely choosey) loved it too! There are no left-overs, so the rest of the family will have to wait to taste it. :D

    Thank you!

  12. atuk
    May 12, 2013

    I made this and it was amazing. Thank you for the recipe Holly.

    • Holly
      May 13, 2013

      That’s great Atuk! Thanks.

  13. Carreno
    August 18, 2013

    맛있네 !!! like most of Korean dishes … greta pics and directions …

  14. Seonhwa
    November 18, 2013

    Looks delicious!

  15. Candace
    December 27, 2013

    We go to a predominantly Korean church here in Arkansas and we cook every Sunday. As much as I love my Eldresses I know some of them don’t give the “secrets” to their dishes lol I have down the bulgogi and cucumber kimchi but until now couldn’t get a good flavor on my pork! Oh my this was perfect. I love this website!

  16. Hannah
    February 12, 2014

    Will it change the taste/texture to let it marinate overnight before cooking? Or do you recommend adding the sauce right before cooking?

    • Holly
      February 12, 2014

      Of course you can marinate overnight. It will intensify the flavor. Let it stand at least 15 minutes before you cook.

  17. Jiji
    February 18, 2014

    I followed your recipe this Sunday and served this to my friends at church. It was a big hit! Though, I had to substitute corn syrup with honey so it could have been sweeter than yours.

    One thing I would like to mention is that H-Mart actually carries paper-thin cut pork for shabu shabu, but I don’t think that’s ideal for this dish. I found slightly thicker cuts of pork shoulder next to it, so luckily it turned out perfect!

    Thanks for sharing these awesome authentic recipes!

  18. Juventas
    July 1, 2014

    Hi there! I just discovered this recipe through pinterest last week and I’ve already made it twice! My boyfriend and I love it! It was so quick and easy and tasty.

  19. William
    July 7, 2014

    Thanks so much for the recipe, I am very excited to try it! Just one question, when you say “Korean chili flakes,” is that the same as crushed red pepper flakes: http://www.savoryspiceshop.com/content/mercury_modules/cart/items/2/7/3/2739/chile-crushed-red-pepper-flakes-1.jpg? If not, can you provide me with a photo of the jar/container your chili flakes come in? I couldn’t find “Korean chili flakes” in the store tonight. Thanks again!

Leave a Reply




Rate this recipe:  

Back to top
mobile desktop