Air-Fryer Jeyuk Bokkeum
제육볶음·(je-yuk bok-keum)
The Always-On Zojirushi: Weeknight Banchan & Bap
When you think of a Korean kitchen—that intoxicating, smoky, spicy-sweet aroma hitting you at the door—you're thinking of jeyuk bokkeum. Traditionally, getting that sticky charred perfection means dodging flying grease over a blazing skillet so the chili paste doesn't scorch. The modern Korean grandmother’s secret weapon is the air fryer, utilizing a two-stage par-cook method called chobeol. We blast the pork in a savory soy-garlic base to render the fat, then glaze it with gochujang at the very end. Pure, unadulterated comfort with zero stovetop babysitting.
Before you start
Cut the pre-sliced pork into bite-sized pieces if the strips are exceptionally long.
Two-inch wide pieces will ensure effortless eating alongside a bowl of rice.
Ingredients
- thinly sliced pork shoulder1 1/2 lb
- yellow onion1/2 med
- scallions3
- carrot1 small
- jalapeño1
- soy sauce2 tbsp
- mirin2 tbsp
- sugar1 tbsp
- garlic1 tbsp
- black pepper1/2 tsp
- gochujang3 tbsp
- gochugaru1 1/2 tbsp
- plum extract1 tbsp
- toasted sesame oil1 tbsp
- toasted sesame seeds1 tbsp
Method
- 01
Toss the pork slices with the soy sauce, mirin, sugar, garlic, and black pepper.
Mix well with your hands until every piece of meat is evenly coated, leaving it to sit while you prep your vegetables and preheat the air fryer.
- 02
Whisk together the gochujang, gochugaru, plum extract, sesame oil, and sesame seeds in a small bowl.
- 03
Line an air fryer basket with parchment paper, spread the marinated pork in an even layer, and cook at 375°F for 8 to 10 minutes.
Toss the meat halfway through. You want the pork to be mostly cooked through and beautifully rendering its fat, slightly browned at the edges.
- 04
Add the onion, scallions, carrot, and jalapeño directly into the basket and spoon the chili glaze over the top.
Toss everything vigorously right in the basket with tongs until the meat and veggies are thoroughly coated in the bright red sauce.
- 05
Return the basket to the air fryer for a final 4 to 5 minutes.
Watch closely during the last minute to ensure the onions soften slightly and the gochujang bubbles, caramelizes, and clings to the meat without scorching.
Notes
Line the air fryer with parchment paper to trap the juices.
Standard air fryers drain the fat, but for jeyuk bokkeum, we want the meat simmering slightly in its rendered fat and marinade to create a glossy sauce perfect for spooning over rice.
Substitute the plum extract with honey and apple cider vinegar if needed.
Maesilaek adds a tart, complex sweetness beloved by Korean grandmothers, but a tablespoon of honey mixed with a tiny splash of vinegar mimics the profile beautifully.
Freeze a boneless pork shoulder roast for an hour to easily slice your own meat.
If pre-sliced cuts from the Asian market are unavailable, semi-freezing the roast makes it firm enough to shave into paper-thin slices against the grain with a chef's knife.
From Cook Korean in America.