Korean spicy marinated pork with chilies and kimchi (Jaeyook kimchi bokum) from Serious Eats

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Notes about this recipe

  • Eat Your Books

    Advance time needed to marinate 2-8 hrs.

  • jenburkholder on June 08, 2025

    Should have read the prior notes as in retrospect I agree, more kimchi could have gone in. My kimchi was on the more aged and funky side, so possibly I could have doubled at most. This was, though, absolutely delicious. I used one sliced up jalapeno and no asian pear (subbed in a T of honey). I was pretty shocked that the pork was a great texture as I normally would think of shoulder as a long-cooking cut, but it was really good. Served with hobak bokkeum (stir fried zucchini) and rice, it was an incredibly satisfying dinner.

  • rionafaith on April 24, 2020

    Made this again with a few changes. Substituted an additional Tbsp sugar instead of the pear (#covidcooking) and used nearly a full quart of homemade, very mature kimchi. I love the veggie content with that proportion (about equal parts meat and kimchi), but the kimchi flavor does slightly overwhelm the flavor of the marinated pork. Next time I might try 2 cups of kimchi and then some other added veggies (plain cabbage? mushrooms?). I did double the scallions to 4 and that was perfect.

  • rionafaith on May 05, 2019

    Addictively delicious. I marinated the pork for about 6 hours and it had so much flavor. I omitted the green chile and added an additional tsp of gochugaru but this wasn't very hot at all, so I think I will seek out the chile next time. A few other changes I would make: I don't think the granulated sugar is necessary, the asian pear adds enough sweetness. I also think this could use a LOT more kimchi, double or even triple the listed amount, and maybe some more scallions as well. I'll definitely be making this again though.

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