CHEF ILONA: JEYUK BOKKEUM
Stir frying the Bokkeum way
Exploring the cooking techniques found in Korean cuisine
What is bokkeum? It is the Korean method to cook food or food ingredients with little or a small amount of liquid by stir-frying over heat.
Origins
The origins of jeyuk (jeyuk is the Korean word for pork) bokkeum can be traced back to the Joseon Dynasty in Korea, which lasted from the late 14th century to the late 19th century. During this time, meat dishes were relatively rare in Korea due to Confucian dietary restrictions that encouraged vegetarianism. However, pork was more commonly consumed in Korea than other meats because pigs were easy to raise and provided a reliable source of protein.
The modern version of jeyuk bokkeum, as we know it today, likely began to take shape during the 20th century. With the introduction of chili peppers and other new ingredients, Korean cuisine started to evolve, incorporating spicier and more flavorful elements into traditional dishes.
All about that spice
Jeyuk bokkeum is usually made with a combination of gochujang and gochugaru.
Gochugaru is a coarsely ground Korean chili powder similar to crushed red pepper flakes in texture, traditionally made from sun-dried peppers without the seeds.
Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It’s primary constituents are gochugaru, glutinous rice, and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process.
Though the application of chilies in this dish comes two-fold, yet the dish isn’t nearly as spicy as you might think. And of course, you can always adjust the heat level to your taste. You can omit gochugaru if you like it less spicy or add more to make it spicier.
Why marinating matters
The technique of marinating meat in Korean cuisine, known as "bulgogi," dates back centuries. The term "bulgogi" means "fire meat," and it originally referred to beef dishes. Over time, this marinating and grilling technique was adapted for various meats, including pork, leading to the creation of “jeyuk bokkeum."
Jeyuk bokkeum gained popularity in South Korea as a delicious and affordable street food option. It's known for its spicy and savory flavors, making it a favorite among many Koreans. It can be found in restaurants and homes throughout South Korea
This dish can be served in ssam, lettuce wraps alongside other dishes, or it can be enjoyed with rice and some additional vegetables. If you happen to have some kimchi, this would be a great accoutrement to enjoy with the pork.
The dish's history reflects the adaptability and creativity of Korean cuisine, where traditional ingredients and techniques are combined with new flavors and ingredients to create delicious and distinctive dishes like jeyuk bokkeum.
Jeyuk Bokkeum
Adapted
Serves 6
1 ½ pound pork loin (pork belly is traditional- if you use belly increase cooking time to 12-15 minutes) cut into bite size pieces (1/8 inch thick)
¼ cup gochujang
2 tablespoon soy sauce
1 tablespoon dark soy sauce
2 tablespoons brown sugar
2 tablespoons gochugaru
½ teaspoon ground black pepper
1 tablespoon toasted sesame oil
5 garlic cloves, minced
1 tablespoon ginger, minced
1 medium size onion, sliced
4 green onions, sliced
1 teaspoon toasted sesame seeds
Add all the marinade ingredients into a bowl with the pork along with the onions and green onions.
Mix everything together until fully combined.
Marinate the pork in the fridge for at least 30 minutes, but overnight is best.
To cook, heat a heavy bottomed pan, or preferable in a large cast-iron skillet, cook the marinated pork (in 2 batches if you have a small pan).
Fight the temptation to start moving the meat around in the pan the moment is touches it. It is important to allow the pork to sear and become caramelized. Leave it for 30 seconds and stir. Repeat the process until the pork is cooked.
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today I spent the entire day making tteokbokki for the first time just for it to end up way to spicy for me and everyone in my family
it was tasty but next time I'll maybe to some other sauce and only a little bit of gochujang and gochujaru
anyways here's a picture
(also if any Koreans would like to give me any tips I'd really appreciate it!! I'm brazilian btw)
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[sel] Légumes fermentés à la coréenne.
Carottes et chou blanc pimentés (style kimchi).
Recette de lactofermentation à sec :
Il faut :
• Des légumes : 3 carottes, 1/2 chou blanc, 1/2 radis blanc (daikon), 1 oignon
• Du gros sel gris de mer sans additifs dosé à 2% par kg de légumes, soit 20g de sel pour 1 kg de légumes
• Assaisonnement : 2 gousses d’ail, 1/2 pomme, quelques brins de persil, 1 càs de gochugaru (piment coréen), 1 càs de crevettes séchées ou 1 càs de nuoc mam.
• Un bocal avec un joint en caoutchouc type Le Parfait, sinon des bocaux standards mais il faudra penser à ouvrir de temps en temps pour laisser le gaz s’échapper.
Préparation :
• Peser les légumes pour évaluer le sel nécessaire.
• Râper les carottes et le radis, émincer le chou blanc et l’oignon.
• Mettre les légumes dans un saladier avec le poids de sel nécessaire. Bien malaxer et laisser reposer 30’ à 45’ de manière à faire dégorger les légumes.
• Pendant ce temps préparer l’assaisonnement en mélangeant les gousses d’ail écrasées, la pomme râpée, le persil ciselé, le piment et les crevettes séchées.
• Assaisonner les légumes, bien mélanger (utiliser des gants si besoin) et remplir le bocal en tassant bien à l'aide d'un pilon. Fermer le bocal.
• Laisser le bocal à température ambiante idéalement autour de 20° pour activer la fermentation (2-3 jours en été et environ 1 semaine en hiver). On peut ouvrir le bocal de temps à autre pour laisser le gaz s’échapper. Mettre ensuite le bocal au frais (la fermentation sera ralenti). Il peut être maintenant être dégusté.
Attention: ne pas remplir le bocal, la fermentation créée des bulles et risque de faire déborder hors du bocal, prévoir un récipient dessous.
Prochainement, la recette de lactofermentation en saumure.
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Chili mac rice cakes
Via Food52.
1 tablespoon neutral oil
16 ounces ground beef, 80/20 preferred
1 1/2 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper, plus more as needed
1 medium yellow onion, chopped
4 to 5 garlic cloves, minced
2 teaspoons sweet or smoked paprika
1 teaspoon chili powder
1/2 teaspoon red chile flakes
1/4 cup tomato paste
1 teaspoon Worcestershire…
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