Korean Pork Crack (Jeyeuk Bokkum) Recipe

Name: Korean Pork Crack (Jeyeuk Bokkum)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds Pork butt roast, or boneless country style ribs; 1/3 cup Korean red pepper paste (gochujang); 3 tablespoons finely minced garlic; 2 tablespoons finely minced ginger or ginger paste; 4-5 chopped shallots (about 1/3 cup); 2 tablespoons Tamari or low sodium soy sauce; 2 tablespoons brown sugar; 2 tablespoons Seasoned soybean paste (ssamjang); 1 tablespoon Sherry wine; 1 tablespoon rice wine vinegar; 1 tablespoon Toasted Sesame Oil; 1 tablespoon Honey; 2-3 tablespoons Toasted sesame seeds; 1 bunch chopped scallions

Servings: persons

3 pounds Pork butt roast, or boneless country style ribs
1/3 cup Korean red pepper paste (gochujang)
3 tablespoons finely minced garlic
2 tablespoons finely minced ginger or ginger paste
4-5 chopped shallots (about 1/3 cup)
2 tablespoons Tamari or low sodium soy sauce
2 tablespoons brown sugar
2 tablespoons Seasoned soybean paste (ssamjang)
1 tablespoon Sherry wine
1 tablespoon rice wine vinegar
1 tablespoon Toasted Sesame Oil
1 tablespoon Honey
2-3 tablespoons Toasted sesame seeds
1 bunch chopped scallions

1
Combine the ingredients from the Gochujahng paste through the honey in a slow cooker and mix well.
2
Add the pork butt or ribs, and turn them over in the mixture until they are thoroughly covered with the sauce mixture.
3
Cover, and cook on low for 6-8 hours, or on high for 4-6 hours.
4
Shred the pork in the sauce with a pair of forks.
5
Sprinkle with the sesame seeds and scallions.
6
Now the fun starts!! Steam some rice and make lettuce wraps with some KPC, rice, a lettuce leaf, shredded carrots, cucumbers or bean sprouts, and kimchi. Or make a bowl of bimimbap with rice, bean sprouts, garlicky greens, mushrooms, and a fried egg on top. SO GOOD.

1216

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 pounds Pork butt roast, or boneless country style ribs, 1/3 cup Korean red pepper paste (gochujang), 3 tablespoons finely minced garlic, 2 tablespoons finely minced ginger or ginger paste, and more.

Yes, Korean Pork Crack (Jeyeuk Bokkum) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Korean Pork Crack (Jeyeuk Bokkum)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions