Jeyuk Bokkeum

Ingredients

Instructions

1. 1

   Slice the pork shoulder as thinly as possible if not already sliced. Mince the garlic, grate the ginger, and slice the scallions, separating most of the white and light-green parts from a small handful of darker greens for finishing. Keeping everything ready before heating the pan is key because this dish cooks very quickly.

2. 2

   In a bowl, mix the gochujang, soy sauce, sesame oil, erythritol, and black pepper into a smooth paste. Add the pork, garlic, ginger, and the white and light-green scallions, then toss until the meat is evenly coated. Let it stand while you heat the pan, about 2 minutes.

3. 3

   Heat a large frying pan or wok over high heat until very hot, then add the neutral oil. When the oil shimmers, add the pork mixture in a single layer as much as possible. Stir-fry for 3 to 4 minutes, tossing frequently, until the pork is cooked through, lightly caramelised at the edges, and the sauce looks glossy rather than wet. If the pan starts to steam instead of sear, spread the meat out and let it sit undisturbed for 20 to 30 seconds between tosses.

4. 4

   Turn off the heat and toss through the reserved scallion greens and toasted sesame seeds. Serve immediately while the pork is still sizzling and glossy.

Nutrition per serving

Notes

• •For a beginner-friendly 15-minute version, buy pre-sliced pork or freeze the pork for 15 minutes beforehand on another day so it slices more easily.
• •Choose a wide pan rather than a small deep one; overcrowding makes the pork release liquid and boil instead of stir-fry.
• •This keto version keeps sugar very low by using erythritol instead of the more traditional sugar or syrup.
• •Serve with lettuce leaves or shredded cabbage for a low-carb meal.

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