Eujin Kim, a first year Candler student, makes a great Jeyuk Bokkeum — a Korean-style BBQ with hot pork sauce. She shared her recipe with us last week at a special edition of Dinner in a Flash conducted in Korean with the Korean students in mind. Students gathered as Eujin explained how to prepare this dish for a group. Assembling each bite takes time—time well-spent in the company of friends!
A special thanks to the E. Rhode and Leona B Carpenter Foundation for making the Dinner in a Flash cooking classes and the Poor Seminarians Cooking Demo series possible!
Korean Style BBQ Pork with Hot Sauce (Jeyuk Bokkeum)
By Eujin Kim
2 heaping tablespoons red pepper sauce (gojujang)
1 tablespoon Korean red pepper flakes (gojugaru)
1 tablespoon soy sauce
1 tablespoon light corn syrup
1 tablespoon sugar
1 tablespoon crushed garlic
1 tablespoon toasted sesame oil
1 tablespoon dried ginger powder
1 pound thin sliced pork butt
½ onion, sliced
¼ head of green cabbage, cut in large chunks
2 hot chilies, sliced in ¼ inch pieces (like jalapenos)
3 green onions, cut in 3 inch pieces (scallions)
Red leaf lettuce, washed, for wrapping
Rice for serving
Ssamjang for serving
Mix all ingredients through green onions in a large mixing bowl. It is best to use your hands — with gloves! If you don’t have gloves, just be sure all ingredients are very well incorporated. Place mixture in refrigerator to marinate for 30 minutes – 1 hour. It also freezes well at this point.
Heat a large frying pan over medium heat. When hot, film pan with just enough oil to coat the bottom. Add marinated meat and vegetables to pan turning often just to cook through. Avoid cooking at high temperature and caramelizing the meat — that’s American BBQ, not Korean.
Serve wrapped in lettuce leaves smeared with a teaspoon of ssamjang, a scoop of rice, and topped with the pork.
The cook would say, “Massigge dusseyo!” which is the Korean version of “bon appetit!”
The diner would reply, “Jal muckgetsumnida!” which means “I will eat well!”